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A B S T R A C TThe dynamics of aroma separation from some tropical fruit juices and pulps was studied using a thin film evaporator. In the case of mango (Mangifera indica Linn, Alphonso and Totapuri varieties) and guava (Psidium guajava Linn) pulps, 90% of each of the volatile .fraction, esters, carbonyls and alcohols, was removed at 30-3.5 % evaporation of the water in a single pass.I n the case of pineapple (Ananas sativa Schult F ) juice, 90 "/, separation of esters and carbonyls required about 80 % and 47 : < evaporation, respectively.However, the behaviour of alcohols in pineapple juice was found to be similar to that of mango and guava. Mango pulp j o m Alphonso and Totapuri uarieties on 60 % evaporation showed a loss in oxygenated terpenes of 80 % and 63 %, respectively, while guava pulp lost about 58 % oxygenated terpenes on 60 % concentration.The dynamics of the total aroma volatiles separation )om the fruit juices and pulps showed that, in a single pass evaporation, 85-90 % volatiles were removed at a juice evaporation degree of 60 % water, while the same extent of aroma removal occurred at 32-35% total evaporation by multiple pass.

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