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査読

3 被引用数 (Scopus)

抄録

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.

本文言語英語
ページ(範囲)271-273
ページ数3
ジャーナルNippon Nōgeikagaku Kaishi
54
4
DOI
出版ステータス出版済み - 1980

All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学(その他)
  • 医学(その他)

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