Ramteke, RS; Eipeson, WE

Journal of Food Science and Technology (Mysore) [J. FOOD SCI. TECHNOL. (MYSORE)], vol. 34, no. 3, pp. 195-199, Jun 1997

The storage behaviour of aroma concentrate from `Alphonso' mango was studied at room temperature (26-28 degree C), 2 degree C and -18 degree C in the presence and absence of certain additives viz., glucose + glucose oxidase + catalase system, sodium sulphite and ascorbic acid. It was noticed that aroma constituents underwent changes during two months storage at room temperature, leading to the loss of typical aroma profile in the product without additives. Carbonyls, alcohols and oxygenated terpenes showed lower values during storage. Even in the presence of additives, the stability was extended only by a month. In contrast to this, aroma concentrates stored at 2 degree C, were stable for a period of 6 months without additives and upto 10 months with additives. At -18 degree C, they were stable for 12 months even without additives. The results were substantiated by the evaluation of ready-to-serve beverages prepared from stripped juice concentrates incorporated with 100% level of the respective stored aroma samples.