Precursor atmosphere technology: efficient aroma enrichment in fruit cells
1992
Berger, R.G. | Dettweiler, G.R. | Krempler, G.M.R. | Drawert, F.
Precursor atmosphere (PA)-technology is a short-time storage biotechnology that uses intact, mature fruit cells as a biocatalyst for the production of fruit flavor. Precursor substrate is supplied by exposing fruit tissue to a controlled atmosphere containing vapor of, e.g., volatile alcohols. Increasing the substrate concentration subsequently increased the concentration of certain carboxylic esters in apple cvs.; accumulation factors for ethyl 2-methylbutanoate of 20 in 48 h, and more than 50 in 8 d were recorded. The newly formed esters can be isolated from the PA by adsorption/solvent desorption, or can be transferred into processed products. Analytical and sensory data on pilot scale HTST-juices of PA-stored apple demonstrate a significant improvement of the product quality.
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