Characterization of Potent Odorants in Hand-Squeezed and Heat Processed Citrus Juices
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- Kumazawa Kenji
- Ogawa & Company, Ltd.
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- Wada Yoshiyuki
- Ogawa & Company, Ltd.
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- Masuda Hideki
- Ogawa & Company, Ltd.
Bibliographic Information
- Other Title
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- カンキツ果汁の香気成分と加熱による香気変化
- カンキツ カジュウ ノ コウキ セイブン ト カネツ ニ ヨル コウキ ヘンカ
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Description
The application of aroma extract dilution analysis (AEDA) using volatile fractions before and after heat processing of citrus juice samples (grapefruit and orange) resulted in detection of 41 odor-active peaks, and 33 potent odorants, which are responsible for the characteristic flavor of each juice, were identified. Among these components, cis-4,5-epoxy-(E)-2-decenal was identified for the first time in citrus fruit. Based on a comparison of flavor dilution (FD) factors in these juice aromas, we found that both the odorants and flavors of juices are changed by heating. We were able to explain the flavor change in both types of citrus juice as the result of increases in six odorants during heat processing. Of these, 2-methyl-3-furanthiol was the odorant most responsible for the flavor change caused by heating.
Journal
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- Nippon Shokuhin Kagaku Kogaku Kaishi
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Nippon Shokuhin Kagaku Kogaku Kaishi 54 (6), 266-273, 2007
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390001206408079488
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- NII Article ID
- 130000051517
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- NII Book ID
- AN10467499
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- COI
- 1:CAS:528:DC%2BD2sXnsFemu78%3D
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- ISSN
- 18816681
- 1341027X
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- NDL BIB ID
- 8762152
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed