DOI: 10.12187/2025.05.008
Development of membrane-separation fine-processed products for apple juice concentrate based on sensory orientation
WU Wentao
YANG Chunqiang
CUI Kai
SHI Qingzhao
DONG Zhenshan
XU Shilei
LI Yanqiang
ZHANG Wenjuan
Abstract：In order to develop diversified apple juice concentrate flavor products and improve the functional specificity of the products,the self-developed apple juice concentrate was refined using multi-stage membrane separation.Apple characteristic flavor groups with prominent style characteristics were identified through sensory evaluation and subjected to recombination experiments.The aroma release of recombined products with better sensory evaluation results during cigarette smoking was simulated and analyzed using Py-GC/MS.The results showed that when the apple juice concentrate was separated sequentially using three-stage membranes,the 50 nm membrane retention solution had a prominent effect on improving taste and sweetness,the 50 kDa membrane retention solution could enhance the aroma and richness of cigarettes,and the 2 nm membrane retention solution significantly highlighted the fruity and sweet aromas.By adjusting the combination ratios of the three characteristic flavor groups,recombinant products with better effects than the apple juice concentrate before separation can be obtained.The pyrolytic products of the preferred recombined products are mainly composed of heterocyclic compounds and cyclopentanone compounds,exhibiting aroma types such as caramel-like,sweet,and fruity.This study has developed diversified and characteristic flavor products based on apple juice concentrate,providing a reference for the development of fine-processed products of natural tobacco flavors.
Keywords：apple juice concentratemembrane separationcharacteristic flavor grouprecombined productssensory-orientation
Publication Date：2025-10-15
Online Publishing Date：2025-10-24(First online date of this platform, not the publication date of the document)
Pages：8( 64-71 )