Effect of Heat Processing on the Constituent Profile of Lemon Juice

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  • Mabuchi Ryota
    Faculty of Human Culture and Science, Prefectural University of Hiroshima
  • Zhao Huiqing
    Department of Human Culture and Science, Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima
  • Tanimoto Shota
    Faculty of Human Culture and Science, Prefectural University of Hiroshima

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Other Title
  • 加熱処理がレモン果汁の成分プロファイルへ及ぼす影響
  • カネツ ショリ ガ レモン カジュウ ノ セイブン プロファイル エ オヨボス エイキョウ

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Abstract

<p>Metabolomic analysis is emerging as a promising method for the quality assessment of food products. This method provides an objective description of the condition of the target sample by conducting a comprehensive analysis of its metabolites. It is a potentially useful method for the quantitative assessment of compositional changes that occur during food preparation and processing of fresh produce, such as citrus fruit. In this study, lemons, a specialty local product of Hiroshima Prefecture, were used to determine the effect of heat processing on the composition profile of lemon juice. The investigation was conducted using gas chromatography/mass spectrometry analysis. The results indicated a statistically significant change in the constituent profile of lemon juice following heat processing. These changes were attributed to varietal differences, temperature and time. Heating resulted in increases as well as decreases of various compounds. In particular, arabinose was found to be an effective marker for high temperature heat treatment.</p>

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