Changes in flavour composition during thermal concentration of apricot purée

Siegfried Nitz, Hubert Kollmannsberger

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Qualitative and quantitative changes in the flavour composition of Italian apricots (Prunus armeniaca, L.) during thermal concentration of a fruit purée have been investigated by gas chromatographic (GC) and GC-mass spectrometric techniques. The results demonstrate that the enantiomeric distribution of γ-lactones in apricot is not affected by thermal processing. A significant increase in the content of partly racemic mono- and dihydroxylated terpenic alcohols during processing has to be attributed to glycosidically bound precursors. The quantitative distribution of flavour compounds in fresh apricots, fruit purée, fruit and flavour concentrate is discussed.

Original languageEnglish
Pages (from-to)541-545
Number of pages5
JournalZeitschrift fur Lebensmittel -Untersuchung und -Forschung
Issue number6
StatePublished - Dec 1993


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