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

Mitsuya Shimoda, Kazuya Yamasaki, Yutaka Osajima

研究成果: Contribution to journalArticle

3 引用 (Scopus)

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Gas chromatographic headspace analysis has been applied to Satsuma Mandarin juice before and after storage by means of precolumn technique. The precolumn (Ø 3.5×90 mm) was prepared by packing ca. 130 mg of Tenax-GC. The aromagrams consisting of forty-six components were obtained. Then, the difference of aromagram between fresh and stored juice was examined. Five compounds greatly increased during storage and four of them were presumed to contribute to off-flavor. Significant decreases of five compounds were observed, while d-limonene was fairly stable in juice.

元の言語英語
ページ(範囲)271-273
ページ数3
ジャーナルNippon Nōgeikagaku Kaishi
54
発行部数4
DOI
出版物ステータス出版済み - 1 1 1980

All Science Journal Classification (ASJC) codes

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

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