Removal of S-Methylmethionine Sulfonium from Satsuma Mandarin Juice

Yutaka Osajima, Mitsuya Shimoda

研究成果: ジャーナルへの寄稿記事

1 引用 (Scopus)

抄録

S-Methylmethionine sulfonium (MMS), the precursor of dimethylsulfide (DMS) in Satsuma mandarin juice, was removed to depress the production of DMS. The latter contributes to the characteristic off-flavor during processing and storage of the juice. A gel type resin with a strong acid ion exchanger was most suitable for removing MMS from the juice. When the concentration of MMS was reduced from 16.1 εM in untreated juice to 10.1 εM in treated juice, the required amount of resin was 0. 83% (v/v) of the treated juice. Amino nitrogen decreased from 22. 7 to 20. 5 mg%, acidity from 0. 73 (pH 3. 48) to 0. 72%(pH 3. 55), while ash content increased from 0.29 to 0. 32% during treatment of juice. On the other hand, soluble solids and ascorbic acid content and juice color did not change. The off-flavor from this treatment was unperceivable. Elution with 2 M potassium hydroxide solution resulted in recovery of MMS and regeneration of resin. After 10 days at 37°C the difference between treated and untreated juice was regarded as significant, and this difference increased with time. The shelf life of juice could be doubly extended by reducing MMS content to 10 εM.

元の言語英語
ページ(範囲)501-508
ページ数8
ジャーナルNippon Nōgeikagaku Kaishi
59
発行部数5
DOI
出版物ステータス出版済み - 1 1 1985

Fingerprint

satsumas
Vitamin U
juices
Resins
Flavors
Ashes
resins
off flavors
Ion exchangers
Acidity
Ascorbic Acid
Regeneration
Nitrogen
Color
Gels
mandarin juice
potassium hydroxide
Ions
amino nitrogen
Recovery

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)

これを引用

Removal of S-Methylmethionine Sulfonium from Satsuma Mandarin Juice. / Osajima, Yutaka; Shimoda, Mitsuya.

:: Nippon Nōgeikagaku Kaishi, 巻 59, 番号 5, 01.01.1985, p. 501-508.

研究成果: ジャーナルへの寄稿記事

Osajima, Yutaka ; Shimoda, Mitsuya. / Removal of S-Methylmethionine Sulfonium from Satsuma Mandarin Juice. :: Nippon Nōgeikagaku Kaishi. 1985 ; 巻 59, 番号 5. pp. 501-508.
@article{317fd11862fd44d6aedfb353c33b756d,
title = "Removal of S-Methylmethionine Sulfonium from Satsuma Mandarin Juice",
abstract = "S-Methylmethionine sulfonium (MMS), the precursor of dimethylsulfide (DMS) in Satsuma mandarin juice, was removed to depress the production of DMS. The latter contributes to the characteristic off-flavor during processing and storage of the juice. A gel type resin with a strong acid ion exchanger was most suitable for removing MMS from the juice. When the concentration of MMS was reduced from 16.1 εM in untreated juice to 10.1 εM in treated juice, the required amount of resin was 0. 83{\%} (v/v) of the treated juice. Amino nitrogen decreased from 22. 7 to 20. 5 mg{\%}, acidity from 0. 73 (pH 3. 48) to 0. 72{\%}(pH 3. 55), while ash content increased from 0.29 to 0. 32{\%} during treatment of juice. On the other hand, soluble solids and ascorbic acid content and juice color did not change. The off-flavor from this treatment was unperceivable. Elution with 2 M potassium hydroxide solution resulted in recovery of MMS and regeneration of resin. After 10 days at 37°C the difference between treated and untreated juice was regarded as significant, and this difference increased with time. The shelf life of juice could be doubly extended by reducing MMS content to 10 εM.",
author = "Yutaka Osajima and Mitsuya Shimoda",
year = "1985",
month = "1",
day = "1",
doi = "10.1271/nogeikagaku1924.59.501",
language = "English",
volume = "59",
pages = "501--508",
journal = "Nippon Nogeikagaku Kaishi",
issn = "0002-1407",
publisher = "Japan Society for Bioscience Biotechnology and Agrochemistry",
number = "5",

}

TY - JOUR

T1 - Removal of S-Methylmethionine Sulfonium from Satsuma Mandarin Juice

AU - Osajima, Yutaka

AU - Shimoda, Mitsuya

PY - 1985/1/1

Y1 - 1985/1/1

N2 - S-Methylmethionine sulfonium (MMS), the precursor of dimethylsulfide (DMS) in Satsuma mandarin juice, was removed to depress the production of DMS. The latter contributes to the characteristic off-flavor during processing and storage of the juice. A gel type resin with a strong acid ion exchanger was most suitable for removing MMS from the juice. When the concentration of MMS was reduced from 16.1 εM in untreated juice to 10.1 εM in treated juice, the required amount of resin was 0. 83% (v/v) of the treated juice. Amino nitrogen decreased from 22. 7 to 20. 5 mg%, acidity from 0. 73 (pH 3. 48) to 0. 72%(pH 3. 55), while ash content increased from 0.29 to 0. 32% during treatment of juice. On the other hand, soluble solids and ascorbic acid content and juice color did not change. The off-flavor from this treatment was unperceivable. Elution with 2 M potassium hydroxide solution resulted in recovery of MMS and regeneration of resin. After 10 days at 37°C the difference between treated and untreated juice was regarded as significant, and this difference increased with time. The shelf life of juice could be doubly extended by reducing MMS content to 10 εM.

AB - S-Methylmethionine sulfonium (MMS), the precursor of dimethylsulfide (DMS) in Satsuma mandarin juice, was removed to depress the production of DMS. The latter contributes to the characteristic off-flavor during processing and storage of the juice. A gel type resin with a strong acid ion exchanger was most suitable for removing MMS from the juice. When the concentration of MMS was reduced from 16.1 εM in untreated juice to 10.1 εM in treated juice, the required amount of resin was 0. 83% (v/v) of the treated juice. Amino nitrogen decreased from 22. 7 to 20. 5 mg%, acidity from 0. 73 (pH 3. 48) to 0. 72%(pH 3. 55), while ash content increased from 0.29 to 0. 32% during treatment of juice. On the other hand, soluble solids and ascorbic acid content and juice color did not change. The off-flavor from this treatment was unperceivable. Elution with 2 M potassium hydroxide solution resulted in recovery of MMS and regeneration of resin. After 10 days at 37°C the difference between treated and untreated juice was regarded as significant, and this difference increased with time. The shelf life of juice could be doubly extended by reducing MMS content to 10 εM.

UR - http://www.scopus.com/inward/record.url?scp=84998276154&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84998276154&partnerID=8YFLogxK

U2 - 10.1271/nogeikagaku1924.59.501

DO - 10.1271/nogeikagaku1924.59.501

M3 - Article

AN - SCOPUS:84998276154

VL - 59

SP - 501

EP - 508

JO - Nippon Nogeikagaku Kaishi

JF - Nippon Nogeikagaku Kaishi

SN - 0002-1407

IS - 5

ER -