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

Mitsuya Shimoda, Rieko Nakashima, Yutaka Osajima

研究成果: ジャーナルへの寄稿記事

3 引用 (Scopus)

抄録

The relationship between pulp content and quantitative changes in volatile components during storage was investigated. Juice processed by the In-line Extractor contained about 1 ppm of α~ tocopherol derived from peel. The ^-tocopherol content was constant during 50 days storage at 40°C, but α-tocopherol had no effect on the essential oils from peel in juice. The decrease in α-limonene during storage was proportional to the amount of d-limonene in liquid (serum) fraction, that means the essential oil undergoes a change in serum. The distribution coefficients of major volatile compounds between pulp and serum fraction in juice were determined: terpene hydrocarbons; 60~70, linalool; 5. 4, citronellal; 3. 8, geranyl acetate; 32. Every component is distributed more in pulp than in serum fraction, which is favorable for the preservation of the flavor. In juice with lower pulp content, the formation of α-and β-terpineol and fenchyl alcohol increased with a rapid decrease in terpene hydrocarbons and the flavor deteriorated remarkably. Juice, therefore, may as well contain much pulp for the preservation of the flavor.

元の言語英語
ページ(範囲)471-476
ページ数6
ジャーナルNippon Nogeikagaku Kaishi
55
発行部数6
DOI
出版物ステータス出版済み - 1981

Fingerprint

satsumas
Flavors
off flavors
Pulp
Tocopherols
pulp
juices
tocopherols
Terpenes
Volatile Oils
Hydrocarbons
Serum
flavor
terpenoids
hydrocarbons
essential oils
terpineol
citronellal
extractors
linalool

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 V). / Shimoda, Mitsuya; Nakashima, Rieko; Osajima, Yutaka.

:: Nippon Nogeikagaku Kaishi, 巻 55, 番号 6, 1981, p. 471-476.

研究成果: ジャーナルへの寄稿記事

Shimoda, Mitsuya ; Nakashima, Rieko ; Osajima, Yutaka. / Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part V). :: Nippon Nogeikagaku Kaishi. 1981 ; 巻 55, 番号 6. pp. 471-476.
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abstract = "The relationship between pulp content and quantitative changes in volatile components during storage was investigated. Juice processed by the In-line Extractor contained about 1 ppm of α~ tocopherol derived from peel. The ^-tocopherol content was constant during 50 days storage at 40°C, but α-tocopherol had no effect on the essential oils from peel in juice. The decrease in α-limonene during storage was proportional to the amount of d-limonene in liquid (serum) fraction, that means the essential oil undergoes a change in serum. The distribution coefficients of major volatile compounds between pulp and serum fraction in juice were determined: terpene hydrocarbons; 60~70, linalool; 5. 4, citronellal; 3. 8, geranyl acetate; 32. Every component is distributed more in pulp than in serum fraction, which is favorable for the preservation of the flavor. In juice with lower pulp content, the formation of α-and β-terpineol and fenchyl alcohol increased with a rapid decrease in terpene hydrocarbons and the flavor deteriorated remarkably. Juice, therefore, may as well contain much pulp for the preservation of the flavor.",
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