Effect of permeation and concentration by PDMS membrane on aroma of rose freeze-dried water

Abstract

Abstract: In order to explore the effect of Polydimethylsiloxane (PDMS) membrane pervaporation on the concentration of rose freeze-dried water, Rosa damascena was selected as the research object. Headspace solid phase microextraction (HS-SPME) and Gas Chromatography-Mass Spectrometry (GC-MS) were used. The volatile aroma components were analyzed, and the sensory properties and availability were evaluated by sensory analysis. The results showed that 54 kinds of aroma components were detected in the rose freeze-dried water, and the characteristic aroma components of rose, including phenylethyl alcohol, citronellol and geraniol, accounted for more than 90%, which had great utilization value. After two times of osmosis and concentration, the rose aroma was more intense and typical, and the content of benzene ring substances was significantly improved, showing that the total OAV value of rose aroma substances increased by 20.47%. The sensory flavor profile analysis also showed similar results, and the proportion of floral flavor intensity value (M value) increased from 37% to 51%. The results were consistent with partial least squares regression (PLSR) validation analysis. It is found that the aroma intensity of rose freeze-dried water secondary penetrant is similar to that of the rose essence sold in the market, but still higher than that of the rose soda water sold in the market after 100 times dilution through sensory scale scoring method, and it had the potential to be used as a flavor enhancement in daily chemicals and beverages.

Key words: rose freeze-fried water, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), polydimethylsiloxane (PDMS) membrane, sensory analysis

CLC Number:

TS209

jingming li. Effect of permeation and concentration by PDMS membrane on aroma of rose freeze-dried water[J]. FOOD SCIENCE.

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