COMPARISON OF VOLATILE COMPOUNDS AND CHEMICAL AND PHYSICAL PROPERTIES IN ORANGE JUICE FROM DIFFERENT PARTS OF JINCHEN FRUIT
文献类型： 外文期刊
作者： Qaio, Yu 2 ; Xie, Bi Jun 1 ; Zhang, Chi 1 ; Fan, Gang 1 ; Pan, Si Yi 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Hubei Acad Agr Sci, Agr Prod Proc Subctr Hubei Agr Sci, Wuhan 430064, Hubei, Peoples R China
3.Hubei Acad Agr Sci, Technol Innovat Ctr, Res Inst Agr Prod Proc & Nucl Agr Technol Wuhan, Wuhan 430064, Hubei, Peoples R China
期刊名称：JOURNAL OF FOOD QUALITY （ 影响因子：2.45； 五年影响因子：2.679 ）
ISSN： 0146-9428
年卷期： 2010 年 33 卷 2 期
页码：
收录情况： SCI
摘要： Jinchen is a native sweet cultivar of Citrus sinensis and one of the most important varieties used in orange juice processing in China. The study of flavor components of Jinchen orange juice has not been carried out before. In this paper; the color characteristics, pH value, total soluble solids, total acids, as well as organic acids and sugars were determined in Jinched orange juice from different parts of fruit (peeled juice, pulp juice, whole fruit juice). The color characteristics were significantly different among three types of Jinehen orange juice. The level of vitamin C and total soluble solids/total acids ratio (TSS/TA) is higher in whole fruit juice. The organic acids and sugars also changed. Pulp juice is rich in the highest amounts of organic acids and sugars. Volatiles from three juices were studied using the solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry. The whole fruit juice has the highest amount of volatile compounds (53.07 mg/L) followed by peeled juice (51.044 mg/L) and pulp juice (27.107 mg/L). Some differences in the constituents of the volatile compounds of three type juices were observed. These results. indicated that volatile compounds and quality properties differed in Jinchen orange juice from different parts of fruit.
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