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• W1159559631 abstract "The carambola (Averrhoa carambola L cv. Arkin), also known as star fruit, was obtained from a South Florida packinghouse, and the juice extracted with an FMC citric juice finisher. The juice was then concentrated to 62° Brix using a 3-effect, 4-stage pilot-plant TASTE citrus evaporator equipped with an essence recovery unit. The recovered essence pos sessed an unripe apple-like or apricot-like aroma note. Carambola essense was examined by gas chromatographymass spectrometry and revealed ethyl acetate, /rans-2-hexenal, c/s-3-hexenol, frans-2-hexenol, n-hexanol and several minor alchols, esters and fterpenes. The pleasant aromatic property of carambola essense suggests potential commercial utilization in fruit juices and drinks. The carambola {Averrhoa carambola L.), also known as star fruit and other names specific to different geographic locations, is thought to have originated in Sri Lanka and the Moluccas (7). The fruit is ovoid to ellipsoid, 6-15 cm in length, with 5 (rarely 4 or 6) prominent longitudinal ribs, and star-shaped in cross section. The flesh is light yellow to yellow, translucent and very juicy. Wagner et al. (11) reported ascorbic and oxalic acid contents, acidity, Brix, and taste panel evaluation for carambolas that were mostly of the yellow varieties. Campbell et al. (3) reported postharvest changes in color and compositional charac teristics (soluble sugars, organic acids) in 'Arkin' and 'Golden Star' carambolas. Florida Agricultural Experiment Station Journal Series No. N-00330. The authors wish to thank the cooperation and donation of fruit from J. R. Brooks & Sons, Inc., Homestead, FL. Proc. Fla. State Hort. Soc. 103: 1990. The flavor of carambola is variable, and ranges from sour with little sugar to sweet with little acid (4, 11). Few studies on the identity and quantitative approximation of volatile flavor components of carambolas have been re ported (12). Siota (10) and Wilson et al. (13) reported GLC area percentages for volatile components from solvent ex tracts of carambola purees. In the study by Wilson et al. (13), 43 volatiles were enumerated, namely, 13 alcohols, 4 aldehydes, 6 ketones, 13 esters, 3 hydrocarbons and 4 com pounds classified as miscellaneous. In this study, an attempt was made to evaluate the adaptation of commercial citrus processing equipment for potential application in tropical fruit processing. We report for the first time, the volatile composition and aroma qual ity of carambola essence prepared by a 3-effect, 4-stage TASTE citrus evaporator. This study should enhance our knowledge for potential commercialization of carambola products, especially carambola essense and juice. Materials and Methods Samples. Ripe carambolas (cv. 'Arkin') were obtained from a major South Florida packinghouse (J. R. Brooks and Sons, Homestead) and transported to the Citrus Re search and Education Center, Lake Alfred, FL. The fruit were stored at 40°F until processing. Processing. The juice was extracted from the fruit at about 40°F using a screw-type finisher (FMC Model 35 finisher with reinforced .027 finisher screen openings). The juice was then concentrated to 62°Brix. The caram bola concentrate was produced using a 3-effect, 4-stage TASTE citrus evaporator capable of evaporating 500 lbs of water per hour (5, 8). The TASTE citrus evaporator was equipped with an essence recovery system that recov ered the carambola essence (2). The TASTE citrus evaporator was designed to pasteurize juice at about 212°F for 10 sec, which is sufficient for most fruit juice process ing. Essence Analyses. Samples were chromatographed on a Hewlett-Packard Model 5890 gas chromatograph fitted with a 0.32 mm i.d. x 30 m bonded-phase, nonpolar RTX-5 fused silica capillary column (film thickness 1 micron) (Restek Corp., Bellefonte, PA). Operational parameters in cluded: injection port and flame ionization detector set at 240°C and 250°C, respectively. The carrier gas (hydrogen)" @default.
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• W1159559631 date "1990-01-01" @default.
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• W1159559631 title "Production and characterization of carambola essence." @default.
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