Microfiltration and Reverse Osmosis Affect Recovery of Mango Puree Flavor Compounds

摘要

Flavor compounds from ripe mango puree were studied upon cross-flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (～98/100) volatiles of the puree, were qualitatively and quantitatively recovered in the pulpy microfiltration retentate. The more polar vola- tiles (～2/100) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C_13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively.