During juice production, different concentration processes may be employed, such as concentration by freezing or heating. Juice production is one of the most important applications of the fruit-processing industry 3. These data will benefit juice concentration processes of apples and other fruits in the future.Ĭoncentrated juices are sources of alcoholic drinks in the fermentation process 1, 2. Our study showed that the methods of juice concentration that utilize freezing retain flavor better. We discuss the mechanisms of flavor generation on freezing concentration with regard to the increases in enzymatic activity or other causes. The ratios were almost same between those who correctly identified (28%) and those who incorrectly identified fresh and reconstituted freeze-concentrated juice (25%).
Furthermore, people had difficultly differentiating between intact and frozen concentrated juice. Interestingly, freezing led to the generation of 37 flavor compounds. We found that a total of 97 compounds were found in fresh juice, and freeze-concentrated juice retained 57 of these compounds. Therefore, we investigated the characteristics of freezing and heating during apple juice concentration in the context of flavor.
Although the freezing process of juice concentration has been studied, analyses have been inadequate, particularly in addressing flavors. High temperatures in the process of juice concentration damage heat-sensitive components, such as aromatic compounds. Juice concentration may be achieved using different methods, such as freezing or heating. Concentrated juices are sources of alcoholic drinks.
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