Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice

Cheong, Mun Wai; Liu, Shao-Quan; Zhou, Weibiao; Curran, Philip; Yu, Bin

doi:10.1016/j.foodchem.2012.07.012

Cited by 91 publications

(79 citation statements)

References 34 publications

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“…Obviously, olefins are the most abundant compounds in pink pomelo juices, followed by alcohols, ketones, aldehydes, and other kinds of components, which was also reported by other studies [25]. Contrast with the pomelo juices from Malaysian, all cultivars of pomelo juices had more volatile components in our study [2]. The average values (mean ± standard deviation) of the concentrations of these volatile profiles, which were evaluated in triplicate of the six pink pomelo juices, are listed in Table 3.…”

Section: Characterization Of Volatile Compoundssupporting

confidence: 85%

“…As a liquid-solid suspension system, when determined several citrus volatiles, the sample volume and aroma threshold also could be affected by the physicochemical properties such as sugars and pulp [2,22]. As shown in Table 2, there is a significant difference of pH, TA, TSS and Brix acid ratio among these six cultivars (P<0.05).…”

Section: Physicochemical Properties Of Pink Pomelo Juicesmentioning

confidence: 98%

“…It is classified as common (or yellow and white) or pigmented (or pink). Compared to white pomelo juice, pink pomelo juice not only attracted more customers, but also contained higher amount of volatile profiles, such as alcohols and aldehydes [2].…”

Section: Introductionmentioning

confidence: 99%

“…To explore these studies, many analytical methods, especially based on chromatography and mass spectrometry techniques, were proved to be useful. High performance liquid chromatography (HPLC) [2,4], thin-layer chromatography (TLC) [4], electrospray ionization mass spectrometry (ESI-MS) [5], liquid chromatography triple quadrupole tandem mass spectrometry (LC-QQQ-MS/MS) [6], were all frequently used to achieve the goal. Spectroscopic techniques, including FT-IR, 2D, IR, UV, even Terahertz spectroscopy [7] and Near-Infrared spectroscopy, and NMR spectroscopy were also carried out [8].…”

Section: Introductionmentioning

confidence: 99%

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Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Gao¹,

Gosavi²,

Pang³

et al. 2018

JFNR

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To differentiate different kinds of pink pomelos, which came from the main producing area of pink pomelo varieties in China, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatographymass spectrometry and olfactometry (GC-MS-O) was used to determinate and characterize volatile profiles of different varieties. Olefins, alcohols, ketones represented the most abundant volatile compounds in all varieties of pink pomelo juices. There are 38 aroma-active compounds perceived by the trained panel of judges by using detection frequency analysis method (DFA). Principal components analysis (PCA) combining GC-MS analysis was applied and successfully distinguished six varieties of pink pomelo juices from four different geographical regions of China, which is in accordance with their vegetal sampling location. Further, partial least squares-discriminant analysis (PLS-DA) indicated that this model is good in correlating citrus odor. Decanal, hexan-1-ol, γ-selinene could be identified as the main characteristics to distinguish different varieties.

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Section: Characterization Of Volatile Compoundssupporting

confidence: 85%

Section: Physicochemical Properties Of Pink Pomelo Juicesmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Gao¹,

Gosavi²,

Pang³

et al. 2018

JFNR

View full text Add to dashboard Cite

show abstract

“…However, as at the time of writing, identification and/or quantification of flavonoids has been mainly carried out on China's and Thailand's pummelo variety (Makynen et al 2013;Pichaiyongvongdee and Haruenkit 2011;Zhang et al 2011;Chaiwong and Theppakorn 2010;Tsai et al 2007;) and very little literature is found on Malaysian variety (Toh et al 2013;Cheong et al 2010). Pummelo have been shown to contain coumarins, furocoumarins, flavanones, flavones and flavonols in both free and glycosidic form (Chaiwong and Theppakorn 2010;Zhang et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

et al. 2014

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The purpose of this study is to investigate the changes occured on phenolic compounds between two Malaysian varieties of pummelo fruit juice: Ledang (PO55) and Tambun (PO52) post-enzymatic clarification. The changes in polyphenols composition were monitored using High Performance Liquid Chromatography Diode Array Detection and Folin Ciocalteu's method. Clarification treatment of pummelo fruit juice with a commercial pectinase was optimized based on incubation temperature, time and enzyme concentration. Both varieties of pummelo fruit juice were treated with different optimized variables which produced the highest clarities with the least effect to the juice physical quality. Tambun variety was found to have significantly more total phenolic compounds (p <0.05) in comparison to Ledang variety, possibly due to the amount of naringin. Three types of hydroxycinnamic acids (chlorogenic, caffeic and coumaric acid) and three compounds of flavanones (naringin, hesperidin and narirutin) were found in both fruit juices, where naringin and chlorogenic acid were the major contributor to the total phenolic content. Naringin, which gave out bitter aftertaste to the juice, was found to decrease, 1.6 and 0.59 % reduction in Ledang and Tambun respectively, post-enzymatic treatment. The decrease in naringin, albeit nominal, could be a potential benefit to the juice production in reducing the bitterness of the juice. Post-enzymatic analysis furthermore resulted in no significance differences (p <0.05) on the total phenolic compounds of both varieties. This study in summary provides a compositional database for Malaysian pummelo fruit juice of various phenolic compounds, which can provide useful information for evaluating the authenticity and the health benefits from the juice.

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Covalent Immobilization of Naringinase over Two‐Dimensional 2D Zeolites and its Applications in a Continuous Process to Produce Citrus Flavonoids and for Debittering of Juices

et al. 2020

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The crude naringinase from Penicillium decumbens and a purified naringinase with high α‐L‐rhamnosidase activity could be covalently immobilized on two‐dimensional zeolite ITQ‐2 after surface modification with glutaraldehyde. The influence of pH and temperature on the enzyme activity (in free and immobilized forms) as well as the thermal stability were determined using the specific substrate: p‐nitrophenyl‐alpha‐L‐rhamnopyranoside (Rha‐pNP). The crude and purified naringinase supported on ITQ‐2 were applied in the hydrolysis of naringin, giving the flavonoids naringenin and prunin respectively with a conversion >90 % and excellent selectivity. The supported enzymes showed long term stability, being possible to perform up to 25 consecutive cycles without loss of activity, showing its high potential to produce the valuable citrus flavonoids prunin and naringenin. We have also succeeded in the application of the immobilized crude naringinase on ITQ‐2 for debittering grapefruit juices in a continuous process that was maintained operating for 300 h, with excellent results.

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Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice

Cited by 91 publications

References 34 publications

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Identification of Different Pink Pomelo Varieties by Gas Chromatography-mass Spectrometry and Olfactometry Coupled to Chemometrics

Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice

Covalent Immobilization of Naringinase over Two‐Dimensional 2D Zeolites and its Applications in a Continuous Process to Produce Citrus Flavonoids and for Debittering of Juices

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