Quantitative changes in various terpene hydrocarbons (α-pinene ,β-pinene , myrcene , d-limonene , γ-terpinene  were studied in Satsuma Mandarin juice during storage. Compound  yielded α-terpineol  and α-terpineol  as hydration products. Hydration of  yielded  as the main product and fenchyl alcohol  as the minor product. Terpinen-4-ol ,  and  were produced from . Compounds  and  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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