Foods and Raw Materials Foods and Raw Materials Foods and Raw Materials 2308-4057 2310-9599 6a84bb6094fbba14f785c9c4 10.21179/2308-4057-2016-1-19-26 FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY FOOD PRODUCTION TECHNOLOGY STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION STUDIES OF SOME ASPECTS IN THE PROCESS OF AROMA RESTORATION Dubova H E Dubova H E gdubova@mail.ru Sukmanov V A Sukmanov V A Marynin A I Marynin A I Zakharevych V B Zakharevych V B Voskobojnyk V I Voskobojnyk V I Poltava University of Economics and Trade ru Poltava University of Economics and Trade ru Poltava University of Economics and Trade ru Poltava University of Economics and Trade ru National University of Food Technologies ru National University of Food Technologies ru National University of Food Technologies ru National University of Food Technologies ru Poltava University of Economics and Trade ru Poltava University of Economics and Trade ru 19 26 © Dubova H.E., Sukmanov V.A., Marynin A.I., Zakharevych V.B., Voskobojnyk V.I. © Dubova H.E., Sukmanov V.A., Marynin A.I., Zakharevych V.B., Voskobojnyk V.I. Dubova H E, Sukmanov V A, Marynin A I, Zakharevych V B, Voskobojnyk V I Dubova H E, Sukmanov V A, Marynin A I, Zakharevych V B, Voskobojnyk V I https://jsocnet.ru/en/nauka/publications/6a84bb6094fbba14f785c9c4/view

The lack of data about the polydisperse nature of distillates and the impact of separate micro particles to recovery of the natural flavor in food still does not have a solution. Such properties of the distillates as dispersion and the size of the micro particles using a Zetasizer Software 7.11 are discussed at the article for the first time. It is established that the hydrodynamic diameter of the particles in the distillate values from 200 nm to 600 nm. Changes of the hydrodynamic particles size in distillate by water dilution confirms the assumptions about their hydrophobic nature and availability of results of such processes as coacervation, hydrophobic hydration, hydrophobic interaction. The differences in sensory characteristics to some extent is confirmed by the differences in the average hydrodynamic diameter of the sample: 150 nm and 190 nm, in the laboratory and industrial respectively. The interrelation between the sensory characteristics of fruit distillates, dispersion and method of heat treatment of fruits in the convective and microwave field is shown. The differences in the shades of the fruit flavours of melon and cucumber in the fruit distillates, manifested in the isomerization of the components of the flavour are given. It is shown that aroma restoration differs in different mediums by pH. In an acidic medium (pH = 3.0) converting of acetals of cucumber distillates to aldehydes leads to the full restoration of the fresh scent, because aldehydes are key components. In subacid medium (pH = 6.0), positive changes of an aroma are made to the components of melon distillate. These results contribute to the economic competitiveness of distillates compared with other types of flavouring materials.

The lack of data about the polydisperse nature of distillates and the impact of separate micro particles to recovery of the natural flavor in food still does not have a solution. Such properties of the distillates as dispersion and the size of the micro particles using a Zetasizer Software 7.11 are discussed at the article for the first time. It is established that the hydrodynamic diameter of the particles in the distillate values from 200 nm to 600 nm. Changes of the hydrodynamic particles size in distillate by water dilution confirms the assumptions about their hydrophobic nature and availability of results of such processes as coacervation, hydrophobic hydration, hydrophobic interaction. The differences in sensory characteristics to some extent is confirmed by the differences in the average hydrodynamic diameter of the sample: 150 nm and 190 nm, in the laboratory and industrial respectively. The interrelation between the sensory characteristics of fruit distillates, dispersion and method of heat treatment of fruits in the convective and microwave field is shown. The differences in the shades of the fruit flavours of melon and cucumber in the fruit distillates, manifested in the isomerization of the components of the flavour are given. It is shown that aroma restoration differs in different mediums by pH. In an acidic medium (pH = 3.0) converting of acetals of cucumber distillates to aldehydes leads to the full restoration of the fresh scent, because aldehydes are key components. In subacid medium (pH = 6.0), positive changes of an aroma are made to the components of melon distillate. These results contribute to the economic competitiveness of distillates compared with other types of flavouring materials.

 aroma distillate esters acetals dispersion isomerization aroma distillate esters acetals dispersion isomerization

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