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KMID : 0380620190510010007
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 1 p.7 ~ p.11
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Reverse osmosis causes change in volatile compounds in onion juice
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Shim Zen
Jeon Myeong-Hee
Lee Dae-Hee
Kim Young-Suk
Lee Sang-Mi
Choi Jung-Min
Jang Eun-Ji
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Abstract
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Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.
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KEYWORD
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onion juice, reverse osmosis, volatile compounds, concentration, non-thermal process
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