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

Mitsuya Shimoda, Kazuya Yamasaki, Yutaka Osajima

研究成果: ジャーナルへの寄稿記事

3 引用 (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.

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

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satsumas
Flavors
off flavors
Gas chromatography
Gas Chromatography
juices
headspace analysis
gases
mandarin juice
limonene
tenax
methodology

All Science Journal Classification (ASJC) codes

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

これを引用

Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part I). / Shimoda, Mitsuya; Yamasaki, Kazuya; Osajima, Yutaka.

:: Nippon Nōgeikagaku Kaishi, 巻 54, 番号 4, 01.01.1980, p. 271-273.

研究成果: ジャーナルへの寄稿記事

Shimoda, Mitsuya ; Yamasaki, Kazuya ; Osajima, Yutaka. / Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part I). :: Nippon Nōgeikagaku Kaishi. 1980 ; 巻 54, 番号 4. pp. 271-273.
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