CHANGES IN FLAVOR COMPOSITION DURING THERMAL CONCENTRATION OF APRICOTPUREE

Qualitative and quantitative changes in the flavour composition of Ita lian apricots (Prunus armeniaca, L.) during thermal concentration of a fruit puree have been investigated by gas chromatographic (GC) and GC -mass spectrometric techniques. The results demonstrate that the enant iomeric distribution of gamma-lactones in apricot is not affected by t hermal processing. A significant increase in the content of partly rac emic mono- and dihydroxylated terpenic alcohols during processing has to be attributed to glycosidically bound precursors. The quantitative distribution of flavour compounds in fresh apricots, fruit puree, frui t and flavour concentrate is discussed.