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.
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