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

Mitsuya Shimoda, Yutaka Osajima

研究成果: ジャーナルへの寄稿記事

4 引用 (Scopus)

抄録

Quantitative changes in volatile compounds were investigated during storage at 20, 30 and 40°C. Terpene hydrocarbons recovery decreased by 20—30% during the early stage of storage, and then increased gradually with storage time. After reaching maxima at 13 days (40°C), 40 days (30°C) and 80 days (20°C), terpene hydrocarbons recovery again decreased. β-Pinene decreased rapidly and its recovery was only 13% after 40 days storage at 30°C. Citronellal decreased by about 50% during 40 days at 20°C, while by 90% during the same period at 30°C. The amount of linalool increased during the early stage of storage, and reached maxima at 40 days (30°C) and 80 days (20°C). The storage periods for furfural formation of 100 ppb were 8 days at 40°C, 24 days at 30°C and 75 days at 20°C. At furfural level of 100 ppb, the juice contained fenchyl alcohol (0. 07—0. 08 ppb), terpinen-4-ol (1. 0—1. 4 ppm), β-terpineol (0. 7—0. 8 ppm) and a-terpineol (4. 2—4. 4 ppm). It was concluded that furfural level was a useful indicator of off-flavor development in Satsuma Mandarin juice. (Received October 6, 1980).

元の言語英語
ページ(範囲)319-324
ページ数6
ジャーナルNippon Nogeikagaku Kaishi
55
発行部数4
DOI
出版物ステータス出版済み - 1 1 1981

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satsumas
Furaldehyde
Flavors
off flavors
furfural
Terpenes
terpineol
Hydrocarbons
Recovery
terpenoids
hydrocarbons
storage time
citronellal
linalool
volatile compounds
juices
alcohols
mandarin juice

All Science Journal Classification (ASJC) codes

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

これを引用

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

:: Nippon Nogeikagaku Kaishi, 巻 55, 番号 4, 01.01.1981, p. 319-324.

研究成果: ジャーナルへの寄稿記事

Shimoda, Mitsuya ; Osajima, Yutaka. / Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part III). :: Nippon Nogeikagaku Kaishi. 1981 ; 巻 55, 番号 4. pp. 319-324.
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abstract = "Quantitative changes in volatile compounds were investigated during storage at 20, 30 and 40°C. Terpene hydrocarbons recovery decreased by 20—30{\%} during the early stage of storage, and then increased gradually with storage time. After reaching maxima at 13 days (40°C), 40 days (30°C) and 80 days (20°C), terpene hydrocarbons recovery again decreased. β-Pinene decreased rapidly and its recovery was only 13{\%} after 40 days storage at 30°C. Citronellal decreased by about 50{\%} during 40 days at 20°C, while by 90{\%} during the same period at 30°C. The amount of linalool increased during the early stage of storage, and reached maxima at 40 days (30°C) and 80 days (20°C). The storage periods for furfural formation of 100 ppb were 8 days at 40°C, 24 days at 30°C and 75 days at 20°C. At furfural level of 100 ppb, the juice contained fenchyl alcohol (0. 07—0. 08 ppb), terpinen-4-ol (1. 0—1. 4 ppm), β-terpineol (0. 7—0. 8 ppm) and a-terpineol (4. 2—4. 4 ppm). It was concluded that furfural level was a useful indicator of off-flavor development in Satsuma Mandarin juice. (Received October 6, 1980).",
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AB - Quantitative changes in volatile compounds were investigated during storage at 20, 30 and 40°C. Terpene hydrocarbons recovery decreased by 20—30% during the early stage of storage, and then increased gradually with storage time. After reaching maxima at 13 days (40°C), 40 days (30°C) and 80 days (20°C), terpene hydrocarbons recovery again decreased. β-Pinene decreased rapidly and its recovery was only 13% after 40 days storage at 30°C. Citronellal decreased by about 50% during 40 days at 20°C, while by 90% during the same period at 30°C. The amount of linalool increased during the early stage of storage, and reached maxima at 40 days (30°C) and 80 days (20°C). The storage periods for furfural formation of 100 ppb were 8 days at 40°C, 24 days at 30°C and 75 days at 20°C. At furfural level of 100 ppb, the juice contained fenchyl alcohol (0. 07—0. 08 ppb), terpinen-4-ol (1. 0—1. 4 ppm), β-terpineol (0. 7—0. 8 ppm) and a-terpineol (4. 2—4. 4 ppm). It was concluded that furfural level was a useful indicator of off-flavor development in Satsuma Mandarin juice. (Received October 6, 1980).

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