Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

Barboni, Toussaint; Luro, François; Chiaramonti, Nathalie; Desjobert, Jean‐Marie; Muselli, Alain; Costa, Jean

doi:10.1016/j.foodchem.2009.02.031

Cited by 60 publications

(45 citation statements)

References 22 publications

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“…Ketones, esters, and alcohols were also found in the samples but at low concentrations (in all cases below 1%). Of note, the composition of the volatile fraction of citrus fibre is qualitatively comparable to those of raw fruits, essential oils [20], and juices [21][22][23].…”

Section: Volatile Composition Of Citrus Fibresmentioning

confidence: 76%

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Marsol‐Vall

Sgorbini

Cagliero

et al. 2017

Journal of Chemistry

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Fruit and vegetable fibres resulting as by-products of the fruit juice industry have won popularity because they can be valorised as food ingredients. In this regard, bioactive compounds have already been studied but little attention has been paid to their remaining volatiles. Considering all the samples, 57 volatiles were identified. Composition greatly differed between citrus and noncitrus fibres. The former presented over 90% of terpenoids, with limonene being the most abundant and ranging from 52.7% in lemon to 94.0% in tangerine flesh. Noncitrus fibres showed more variable compositions, with the predominant classes being aldehydes in apple (57.5%) and peach (69.7%), esters (54.0%) in pear, and terpenoids (35.3%) in carrot fibres. In addition, enantioselective analysis of some of the chiral terpenoids present in the fibre revealed that the enantiomeric ratio for selected compounds was similar to the corresponding volatile composition of raw fruits and vegetables and some derivatives, with the exception of terpinen-4-ol and -terpineol, which showed variation, probably due to the drying process. The processing to which fruit residues were submitted produced fibres with low volatile content for noncitrus products. Otherwise, citrus fibres analysed still presented a high volatile composition when compared with noncitrus ones.

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Section: Volatile Composition Of Citrus Fibresmentioning

confidence: 76%

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Marsol‐Vall

Sgorbini

Cagliero

et al. 2017

Journal of Chemistry

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“…Essential oil was dominated by monoterpene hydrocarbons (66.8-82.5 %). Limonene was the major compound (54.2-60.6 %) followed by (27)(28)(29).…”

Section: Analysis Of Volatile Componentsmentioning

confidence: 99%

Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur

Venturini¹,

Barboni²,

Curk³

et al. 2014

Food. Technol. Biotechnol.

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SummaryThe volatile and fl avonoid compositions of the peel of Citrus medica L. var. Corsican fruits cultivated in Corsica were studied according to the maturity of the citron fruits measured using growing degree-days. Quantitative variation with the stage of development of the fruit was observed using gas chromatography, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry/mass spectrometry. Thirty volatile compounds were identifi ed in the peel essential oil. Limonene and γ-terpinene were the major compounds. The volatile compositions of commercial citron liqueurs were also characterized by high amounts of monoterpene hydrocarbons with the same two major components. The main fl avonoid components of citron fruits and derived liqueurs were rutin and neohesperidin. This chemical characterization can be used for quality assessment of food products from C. medica var. Corsican.

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“…Citrus juices are complex mixtures of aromatic volatiles and non-volatile components. Aromatic volatiles include esters, aldehydes, ketones and alcohols while non-volatile components include organic acids and sugars [2]. Citrus maxima (or Citrus grandis), commonly known as pomelo, pomello, pummelo, pommelo, pamplemousse, jabong (Hawaii), shaddick is a citrus fruit, with the appearance of a big grapefruit, native to South and Southeast Asia.…”

Section: Introductionmentioning

confidence: 99%

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

Kumar¹,

Khadka²,

Mishra³

et al. 2017

J Food Process Technol

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Effects of conventional and microwave heating pasteurization on physiochemical properties of pomelo (Citrus maxima) juice was evaluated. Microwave heating pasteurization shows less effect on pH, reducing sugar, ascorbic acid (Vitamin C) content, and total phenolic contents in compare to conventional pasteurization. Microwave heating pasteurization reduces tannin and naringin content more in compare to conventional pasteurization. Effects of Conventional and TreatmentsConventional pasteurization (CP): Freshly prepared juice was filtered and poured into sterilized bottles and then heated at 90°C by using thermostatic water bath and maintain the temperature of juice 90°C for 15 seconds. Pasteurized juice was cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C. Microwave heating pasteurization (MHP):Juice was heated at 90°C by using microwave and cooled to room temperature in a cooling water bath and was stored in a refrigerator at 4 ± 1°C.

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Volatile composition of hybrids Citrus juices by headspace solid-phase micro extraction/gas chromatography/mass spectrometry

Cited by 60 publications

References 22 publications

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Volatile Composition and Enantioselective Analysis of Chiral Terpenoids of Nine Fruit and Vegetable Fibres Resulting from Juice Industry By-Products

Volatile and Flavonoid Composition of the Peel of Citrus medica L. var. Corsican Fruit for Quality Assessment of Its Liqueur

Effects of Conventional and Microwave Heating Pasteurization on Physiochemical Properties of Pomelo (Citrus maxima) Juice

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