Abstract
Quantitative changes in various terpene hydrocarbons (α-pinene [1],β-pinene [2], myrcene [3], d-limonene [4], γ-terpinene [5] were studied in Satsuma Mandarin juice during storage. Compound [1] yielded α-terpineol [6] and α-terpineol [7] as hydration products. Hydration of [2] yielded [6] as the main product and fenchyl alcohol [8] as the minor product. Terpinen-4-ol [9], [6] and [7] were produced from [4]. Compounds [3] and [5] were quite stable in the juice. Isomerization of terpene hydrocarbons was also observed. Further-more, the precursors and formation mechanisms of the off-flavored compounds [6, 7, 8] of the juice were suggested.
Original language | English |
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Pages (from-to) | 27-29 |
Number of pages | 3 |
Journal | Nippon Någeikagaku Kaishi |
Volume | 56 |
Issue number | 1 |
DOIs | |
Publication status | Published - Jan 1982 |
All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Chemistry (miscellaneous)
- Medicine (miscellaneous)