19-5 |
Commercial utilization of citrus oils and aromas |
D. N. MCKEITHAN, Research & Development Group, Givaudan Flavors Corp., 1199 Edison Dr., Cinncinatti, OH 45216 In addition to citrus juice and juice concentrate, a citrus processing facility produces a number of byproducts; seeds, peel, pulp, pellets, limonene, citrus molasses, peel oil, water phase aroma, and essence oil. Excellent reviews of citrus composition, processing procedures, mass balance, and citrus byproducts are found in: W.B. Sinclair's The Orange, The Grapefruit, and The Lemon; D. A. Kimball's Citrus processing books; the Quality Control Manual Series 1, 2 and 3 by J. Redd, C. Hendrix, D. Hendrix and P. Shaw; and most recently R.Braddock's Handbook of Citrus Byproducts and Processing Technology. This presentation will focus mainly on the flavor industry's handling of citrus peel oil, water phase aroma and essence oil. It will briefly outline the way in which each may be further processed to help derive fractions which are then used to create "addback" systems for specific juice applications. Specific components will be discussed for several cultivars (Sinensis, Reticulata, Paradisi) and advanatages of one type of processing over more conventional techniques will be discussed. The presentation will also detail some of the current uses for byproducts and "waste streams" from the flavor houses themselves. Finally, a brief survey of commercially available Givaudan products will be presented.
Session 19, Citrus and other fruit processing waste by-products and their utilization
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