Abstract
The relationship between pulp content and quantitative changes in volatile components during storage was investigated. Juice processed by the In-line Extractor contained about 1 ppm of α~ tocopherol derived from peel. The ^-tocopherol content was constant during 50 days storage at 40°C, but α-tocopherol had no effect on the essential oils from peel in juice. The decrease in α-limonene during storage was proportional to the amount of d-limonene in liquid (serum) fraction, that means the essential oil undergoes a change in serum. The distribution coefficients of major volatile compounds between pulp and serum fraction in juice were determined: terpene hydrocarbons; 60~70, linalool; 5. 4, citronellal; 3. 8, geranyl acetate; 32. Every component is distributed more in pulp than in serum fraction, which is favorable for the preservation of the flavor. In juice with lower pulp content, the formation of α-and β-terpineol and fenchyl alcohol increased with a rapid decrease in terpene hydrocarbons and the flavor deteriorated remarkably. Juice, therefore, may as well contain much pulp for the preservation of the flavor.
| Original language | English |
|---|---|
| Pages (from-to) | 471-476 |
| Number of pages | 6 |
| Journal | Nippon Nogeikagaku Kaishi |
| Volume | 55 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - Jan 1 1981 |
Fingerprint
All Science Journal Classification (ASJC) codes
- Biotechnology
- Food Science
- Chemistry (miscellaneous)
- Medicine (miscellaneous)
Cite this
Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part V). / Shimoda, Mitsuya; Nakashima, Rieko; Osajima, Yutaka.
In: Nippon Nogeikagaku Kaishi, Vol. 55, No. 6, 01.01.1981, p. 471-476.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part V)
AU - Shimoda, Mitsuya
AU - Nakashima, Rieko
AU - Osajima, Yutaka
PY - 1981/1/1
Y1 - 1981/1/1
N2 - The relationship between pulp content and quantitative changes in volatile components during storage was investigated. Juice processed by the In-line Extractor contained about 1 ppm of α~ tocopherol derived from peel. The ^-tocopherol content was constant during 50 days storage at 40°C, but α-tocopherol had no effect on the essential oils from peel in juice. The decrease in α-limonene during storage was proportional to the amount of d-limonene in liquid (serum) fraction, that means the essential oil undergoes a change in serum. The distribution coefficients of major volatile compounds between pulp and serum fraction in juice were determined: terpene hydrocarbons; 60~70, linalool; 5. 4, citronellal; 3. 8, geranyl acetate; 32. Every component is distributed more in pulp than in serum fraction, which is favorable for the preservation of the flavor. In juice with lower pulp content, the formation of α-and β-terpineol and fenchyl alcohol increased with a rapid decrease in terpene hydrocarbons and the flavor deteriorated remarkably. Juice, therefore, may as well contain much pulp for the preservation of the flavor.
AB - The relationship between pulp content and quantitative changes in volatile components during storage was investigated. Juice processed by the In-line Extractor contained about 1 ppm of α~ tocopherol derived from peel. The ^-tocopherol content was constant during 50 days storage at 40°C, but α-tocopherol had no effect on the essential oils from peel in juice. The decrease in α-limonene during storage was proportional to the amount of d-limonene in liquid (serum) fraction, that means the essential oil undergoes a change in serum. The distribution coefficients of major volatile compounds between pulp and serum fraction in juice were determined: terpene hydrocarbons; 60~70, linalool; 5. 4, citronellal; 3. 8, geranyl acetate; 32. Every component is distributed more in pulp than in serum fraction, which is favorable for the preservation of the flavor. In juice with lower pulp content, the formation of α-and β-terpineol and fenchyl alcohol increased with a rapid decrease in terpene hydrocarbons and the flavor deteriorated remarkably. Juice, therefore, may as well contain much pulp for the preservation of the flavor.
UR - http://www.scopus.com/inward/record.url?scp=0008477268&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0008477268&partnerID=8YFLogxK
U2 - 10.1271/nogeikagaku1924.55.471
DO - 10.1271/nogeikagaku1924.55.471
M3 - Article
AN - SCOPUS:0008477268
VL - 55
SP - 471
EP - 476
JO - Nippon Nogeikagaku Kaishi
JF - Nippon Nogeikagaku Kaishi
SN - 0002-1407
IS - 6
ER -