Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds

Flavor compounds from ripe mango puree were studied upon cross-flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (similar to 98%) volatiles of the puree, were qualitatively and quantitatively recovered in the pulpy microfiltration retentate. The more polar volatiles (similar to 2%) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C-13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively.