Orange juice quality with an emphasis on flavor components

Kealey, K. S.; Kinsella, John E.; Nagy, Steven

doi:10.1080/10408397909527258

Cited by 37 publications

(20 citation statements)

References 102 publications

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“…Absorption of limonoids on various support systems, such as cellulose acetate (Chandler and Johnson 1977) or its gel-bead form (Johnson and Chandler 1981) shows some promise. Earlier polyamide supports were unacceptable because they removed ascorbic acid as well as limon in (Kealy and Kinsella 1979).…”

Section: Citrus Fruitsmentioning

confidence: 98%

“…Oxidation is thought to proceed through a series of steps from the formation of free fatty acids by hydrolysis of the constituent phospholipids to oxidation of the fatty acids and their subsequent degradation to water-soluble compounds responsible for the off-odors and flavors. Although lipid oxidation is confined to the components of the oil such as D-limonene, the resultant off-odors and flavors are primarily carbonyls, which are present in the essence (Kealy and Kinsella 1979).…”

Section: Citrus Fruitsmentioning

confidence: 99%

“…In addition to bitterness, the degradation products of fatty acids and peel oil constituents can cause off-flavors. Furfural development is generally used as a chemical index of flavor quality (Kealy and Kinsella 1979). Compounds identified as extremely important in the off-flavor of single-strength orange juice are a-terpineol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, and 4-vinyl guaiacol (Tatum et al 1975).…”

Section: Citrus Fruitsmentioning

confidence: 99%

“…Some 141 volatile components have been identified in aqueous orange essence (Shaw 1977B), and 56 components in distilled essential oils (Shaw 1977 A). Extensive lists of these compounds can be found elsewhere (Kefford and Chandler 1970;Kealy and Kinsella 1979). The thresholds of volatiles contributing to orange juice flavor and odor have been determined (Ahmed et al 1978A).…”

Section: Citrus Fruitsmentioning

confidence: 99%

“…Flavor components in processed orange products such asjuice include not only compounds present in the juice sacs but also those formed during processing and/or storage, as well as those recovered from the peel oil and recovered essence. The voluminous scientific literature on the subject has been extensively reviewed (Kealy and Kinsella 1979).…”

Section: Citrus Fruitsmentioning

confidence: 99%

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Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

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Flavor and color are critical factors in the evaluation of fruit products. Color and other appearance defects may cause a consumer to reject a product before tasting it, or more subtly, the appearance of a product may change flavor perception. If appearance is acceptable, flavor is the primary sensory characteristic used in judging the quality of fruit products. Thus, any fruit processor must be aware of the role of color and flavor in product quality and the controlling factors in maintaining these characteristics.Although processors may have little or no control over a fruit crop before it is harvested, several factors contribute to product yield and quality. Cultivar, weather conditions, spraying schedules, and cultural techniques are all important. The time between picking and the first step in the processing plant is known as the postharvest period. Since most postharvest changes in quality of fruit for processing are undesirable, this is an area of concern. As a general rule, once quality is lost during a process it can never be recaptured. Prudent postharvest management of the raw product can payoff in final product yield and quality.Postharvest quality changes in fruits are the result of normal metabolic processes and physiological responses to stress. When viewed from a IThis chapter prepared for first edition by the late A. Lome Shewfelt Commercial Fruit Processing, 2nd Edition

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Section: Citrus Fruitsmentioning

confidence: 98%

Section: Citrus Fruitsmentioning

confidence: 99%

Section: Citrus Fruitsmentioning

confidence: 99%

Section: Citrus Fruitsmentioning

confidence: 99%

Section: Citrus Fruitsmentioning

confidence: 99%

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Flavor and Color of Fruits as Affected by Processing

Shewfelt¹

1986

Commercial Fruit Processing

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Cerastes Cerastes Venom

2004

Sax's Dangerous Properties of Industrial Materials

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Venom of Cerastes cerastes has been extracted and its toxicity was investigated in the presence of aqueous and methanolic extracts of Citrus reticulata (Rutaceae) fruit peels. The decline in the mean survival time of the male albino swiss mice were used to deduce the venom property in the presence and absence of aqueous and methanolic extracts of Citrus reticulata (Rutaceae) fruit peels. The aqueous and methanolic extracts of Citrus reticulata (Rutaceae) fruit Peels significantly decrease the mean survival time compared to the venom alone. From these results it was evident that the toxicity of Cerastes cerastes venomis increased significantly in the presence of Citrus reticulata in a dose dependent manner

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Chemical composition of orange oil concentrates

Pino¹,

Sánchez²,

Sánchez³

et al. 1992

Nahrung

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Concentrated oils were prepared by vacuum distillation from coldpressed Valencia orange oil and analysed quantitatively by capillary GLC. The influence of that process on oxygenated compounds was studied. The contents of total aldehydes and alcohols, measured by GLC, increased linearly with concentration of the cold‐pressed orange oil upon six‐ to tenfold. Therefore, any of these compounds can be used to evaluate the degree of concentration.

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Orange juice quality with an emphasis on flavor components

Cited by 37 publications

References 102 publications

Flavor and Color of Fruits as Affected by Processing

Flavor and Color of Fruits as Affected by Processing

Cerastes Cerastes Venom

Chemical composition of orange oil concentrates

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