Studies on Off-flavor Formed during Heat Processing of Satsuma Mandarin Juices (II)

Masayoshi Sawamura, Mitsuya Shimoda, Takao Yonezawa, Yutaka Osajima

研究成果: ジャーナルへの寄稿記事

12 引用 (Scopus)

抄録

Hydrogen sulfide and dimethyl sulfide (DMS) have been investigated as to the off-flavor produced by heating Satsuma mandarin juice. Both compounds increased remarkably with heating of the juice and amounted to approximately 300 ppb and 560 ppb, respectively, at 100°C in 8 hours. Hydrogen sulfide viras detected in all eight varieties of citrus juices, while DMS was detected in Satsuma mandarin and Valencia juices and not detected in others. DMS from Valencia was much less as compared with Satsuma mandarin. pH, heating temperature and the cationic fraction were examined as factors on DMS production from Satsuma mandarin juice. The amount of DMS increased with an increase in pH and heating temperature. DMS was not produced by heating Satsuma mandarin juice free from the cationic fraction. However, DMS was produced by heating the cationic fraction alone. It is apparent that the precursor of DMS occurs in the cationic fraction. In amino acid analysis of several varieties of citrus juices proline was commonly the major amino acid. Sulfur-containing amino acids such as cysteine and methionine little changed in Satsuma mandarin juices before and after heating.

元の言語英語
ページ(範囲)7-13
ページ数7
ジャーナルNippon Någeikagaku Kaishi
51
発行部数1
DOI
出版物ステータス出版済み - 1 1 1977

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satsumas
dimethyl sulfide
Flavors
off flavors
Heating
Hot Temperature
heat treatment
heat
Processing
citrus juices
Hydrogen Sulfide
Citrus
hydrogen sulfide
Amino Acids
amino acids
juices
Sulfur Amino Acids
Temperature
mandarin juice
Sulfur

All Science Journal Classification (ASJC) codes

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

これを引用

Studies on Off-flavor Formed during Heat Processing of Satsuma Mandarin Juices (II). / Sawamura, Masayoshi; Shimoda, Mitsuya; Yonezawa, Takao; Osajima, Yutaka.

:: Nippon Någeikagaku Kaishi, 巻 51, 番号 1, 01.01.1977, p. 7-13.

研究成果: ジャーナルへの寄稿記事

Sawamura, Masayoshi ; Shimoda, Mitsuya ; Yonezawa, Takao ; Osajima, Yutaka. / Studies on Off-flavor Formed during Heat Processing of Satsuma Mandarin Juices (II). :: Nippon Någeikagaku Kaishi. 1977 ; 巻 51, 番号 1. pp. 7-13.
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abstract = "Hydrogen sulfide and dimethyl sulfide (DMS) have been investigated as to the off-flavor produced by heating Satsuma mandarin juice. Both compounds increased remarkably with heating of the juice and amounted to approximately 300 ppb and 560 ppb, respectively, at 100°C in 8 hours. Hydrogen sulfide viras detected in all eight varieties of citrus juices, while DMS was detected in Satsuma mandarin and Valencia juices and not detected in others. DMS from Valencia was much less as compared with Satsuma mandarin. pH, heating temperature and the cationic fraction were examined as factors on DMS production from Satsuma mandarin juice. The amount of DMS increased with an increase in pH and heating temperature. DMS was not produced by heating Satsuma mandarin juice free from the cationic fraction. However, DMS was produced by heating the cationic fraction alone. It is apparent that the precursor of DMS occurs in the cationic fraction. In amino acid analysis of several varieties of citrus juices proline was commonly the major amino acid. Sulfur-containing amino acids such as cysteine and methionine little changed in Satsuma mandarin juices before and after heating.",
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N2 - Hydrogen sulfide and dimethyl sulfide (DMS) have been investigated as to the off-flavor produced by heating Satsuma mandarin juice. Both compounds increased remarkably with heating of the juice and amounted to approximately 300 ppb and 560 ppb, respectively, at 100°C in 8 hours. Hydrogen sulfide viras detected in all eight varieties of citrus juices, while DMS was detected in Satsuma mandarin and Valencia juices and not detected in others. DMS from Valencia was much less as compared with Satsuma mandarin. pH, heating temperature and the cationic fraction were examined as factors on DMS production from Satsuma mandarin juice. The amount of DMS increased with an increase in pH and heating temperature. DMS was not produced by heating Satsuma mandarin juice free from the cationic fraction. However, DMS was produced by heating the cationic fraction alone. It is apparent that the precursor of DMS occurs in the cationic fraction. In amino acid analysis of several varieties of citrus juices proline was commonly the major amino acid. Sulfur-containing amino acids such as cysteine and methionine little changed in Satsuma mandarin juices before and after heating.

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