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Characteristic Aroma Component of Orange Juice and Its Variation during Storage

Author: ZhouHaiYan
Tutor: PanSiZuo
School: Huazhong Agricultural University
Course: Of Food Science
Keywords: Citrus juice Aroma components Variety Maturity Storage SDE SHS GC-MS
CLC: TS255.3
Type: Master's thesis
Year: 2006
Downloads: 500
Quote: 4
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Abstract


The papers around the characteristic aroma of citrus juice composition and changes during storage, this central subject of our representative advantages citrus varieties by gas chromatography (Gas-Chromatogram) and mass spectrometry (Mass-Spectrum) combined with technology made a systematic study the selected aroma of citrus juice ingredients. Comparisons of the analysis of the extraction method of aroma components, the combination can get a good extraction effect distillation extraction (Simultaneous Distillation-Extraction) and static headspace injection (Static-Head-Space). In this study, the different varieties of citrus fruit juices, different maturity large leaves Owari mandarin orange juice, of Jincheng juice during storage aroma components and changes in the qualitative and quantitative analysis, basic research in the physical and chemical indicators of the different varieties of citrus juice. Through the study of the above, the following conclusions: 1, comparative research and application of two methods of extraction of aroma substances, extract the the Jincheng juice aroma ingredients 80 kinds, 62 kinds of aroma components are extracted by the SDE method, SHS method extraction of aroma components of 34 species, 16 kinds of two ways to extract the same ingredients. SDE method to extract the aromatic components is far more than the the SHS method of the SDE extraction method has a great advantage in terms of extraction of aroma substances. SHS extraction method also has many advantages. The two methods combined with a conducive fully reflect the aroma components, the results obtained by the two methods can complement each analyte. 2, different varieties of citrus juice aroma components analysis five citrus juices 109 kinds of aroma components were detected, including 23 kinds of esters, aldehydes, ketones 11 species, 20 kinds of alcohols, alkenes 31 kinds of substances, other substances 17. Bearing of fruit juice detect 67 kinds of aroma components the Hamlin juice detect 56 kinds of aroma components, the Miyagawa mandarin orange juice detect 34 kinds of aroma components, large leaves Owari mandarin orange juice 35 kinds of aroma components detected , lime juice detect 47 kinds of aroma components. Alcohols and esters content in the bearing of fruit juice in the highest, aldehydes and ketones content in large leaves Owari mandarin orange juice in the highest, and the vinyl material content in the lime juice in the highest. Five citrus juice aroma composition and content differences are obvious. Jincheng juice rich aroma components, aroma, fine varieties for juice, Hamlin, Miyagawa mandarin orange, the large leaves Owari mandarin orange and lime also have their own characteristics. In citrus juice enterprise production process, should give due consideration to the deployment in accordance with a certain proportion of juice to produce a better quality of citrus juice. 3 different maturity leaves Owari mandarin orange juice aroma components analysis

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > Fruits, vegetables,nuts processing industry > Fruit and vegetable processing and preservation
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