Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part VI)

Mitsuya Shimoda; Yutaka Osajima

doi:10.1271/nogeikagaku1924.56.27

Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part VI)

Mitsuya Shimoda, Yutaka Osajima

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

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	https://doi.org/10.1271/nogeikagaku1924.56.27
Publication status	Published - Jan 1 1982

All Science Journal Classification (ASJC) codes

Biotechnology
Chemistry (miscellaneous)
Medicine (miscellaneous)
Food Science

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N2 - 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.

AB - 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.

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Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part VI)

Abstract

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