Abstract
For the purpose of estimating the removal efficiency of flavor using a continuous distillatiod column system (CFD; Continuous Flavor Distillation System) that was composed of newly developed 21 rotating disc sets and a fixing tray in a column, aroma components of raw materials of milk (skim milk, skim milk condensed by ultrafiltration (UF), peptide solution) or soymilk that were distilled under reduced pressure with steam injection, were evaluated using gas chromatography (GC) and gas chromatography-mass spectrometry (GC/MS).
Undesirable flavor components of raw materials of milk and soymilk were efficiently removed under the appropriate conditions in the distillation column. Aroma components of skim milkcondensed by UF were removed at an efficiency of more than 70%. Especially undesirable aldehydic and ketonic flavor were preferentially removed. As a result, the raw materials of milk and soymilk after removing undesirable flavor bad a pleasant aftertaste clearly.
