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 |
|---|---|
| Pages (from-to) | 27-29 |
| Number of pages | 3 |
| Journal | Nippon Någeikagaku Kaishi |
| Volume | 56 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 1 1982 |
All Science Journal Classification (ASJC) codes
- Biotechnology
- Chemistry (miscellaneous)
- Medicine (miscellaneous)
- Food Science
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Shimoda, M., & Osajima, Y. (1982). Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part VI). Nippon Någeikagaku Kaishi, 56(1), 27-29. https://doi.org/10.1271/nogeikagaku1924.56.27