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An industrial mussel cooking juice was concentrated by reverse osmosis (11-fold) after a desalination step by electrodialysis in order to produce a natural aroma concentrate and a clean water stream. The concentrate quality was evaluated by a trained sensory panel (triangular tests, sensory profiles) and by gas chromatography coupled with mass spectrometry (GC-MS). About 34% of the aroma compounds...
The production of aromatic concentrates from seafood cooking juices can be done by reverse osmosis. Nevertheless, the high osmotic pressure of these juices makes necessary a preliminary step of desalination by electrodialysis.The aim of this work was to evaluate the impact of electrodialysis has on the aromatic quality of a mussel cooking juice. This evaluation was done by sensory analysis and by...
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