OrangerV1, France, Analysis, bibRecord, 000115

Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

Identifieur interne : 000115 ( France/Analysis ); précédent : 000114; suivant : 000116

Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

Auteurs : Toussaint Barboni [France] ; Alain Muselli [France] ; François Luro [France] ; Jean-Marie Desjobert [France] ; Jean Costa [France]

Source :

European food research & technology : (Print) [ 1438-2377 ] ; 2010.

RBID : Pascal:10-0337376

Descripteurs français

Pascal (Inist)
- Fruit, Maturité, Composé volatil, Concentration, Clémentine, Mandarine, Hybride, Citrus, Arôme.
Wicri :
- topic : Fruit.

English descriptors

KwdEn :
- Aroma, Citrus, Clementine, Concentration, Fruit, Hybrid, Mandarin, Maturity, Volatile compound.

Abstract

During growth, ripening, and post-harvest, the quality of fruits can be modified by various stresses. Ample maturation allows prolonged storage and increases the quality of citrus fruits. The eight major volatile compounds in fresh juices from mandarin (Citrus reticulata Blanco var. Willow Leaf), clementine (Citrus reticulata x Citrus sinensis var. Commune), and their six cross-pollinated hybrids were quantified by gas chromatography. Mandarin juice contained the highest volatile concentration (2177.6 ± 110.6 mg L^-1), whereas the total aromatic compounds of the hybrid and clementine juices were lower (1060.6 ± 81.6-1724.2 ± 138.5 mg L^-1 and 864.8 ± 67.8 mg L^-1, respectively). Limonene was the major compound (667.3 ± 53.7-1259.9 ± 98.4 mg L^-1) in all juices. We observed significant differences according to the process of juice extraction used (with and without peel). The relative volatile concentration was higher when the juice was extracted with peel, and the juicing process induced differences in the relative volatile concentrations of between 20 and 40%. The levels of volatile compounds in the juice changed according to the degree of fruit maturity. The concentrations of the eight major juice components increased during ripening and until the commercial maturity stage when the juice was obtained from peeled fruits, whereas their concentrations increased until the post-maturation stage when the juices were produced from whole fruits. These two factors determined the contributions of these compounds to the characteristic aromas of Citrus juices.

Affiliations:

France

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Pascal:10-0337376

Le document en format XML

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<front><div type="abstract" xml:lang="en">During growth, ripening, and post-harvest, the quality of fruits can be modified by various stresses. Ample maturation allows prolonged storage and increases the quality of citrus fruits. The eight major volatile compounds in fresh juices from mandarin (Citrus reticulata Blanco var. Willow Leaf), clementine (Citrus reticulata x Citrus sinensis var. Commune), and their six cross-pollinated hybrids were quantified by gas chromatography. Mandarin juice contained the highest volatile concentration (2177.6 ± 110.6 mg L<sup>-1</sup>
), whereas the total aromatic compounds of the hybrid and clementine juices were lower (1060.6 ± 81.6-1724.2 ± 138.5 mg L<sup>-1</sup>
 and 864.8 ± 67.8 mg L<sup>-1</sup>
, respectively). Limonene was the major compound (667.3 ± 53.7-1259.9 ± 98.4 mg L<sup>-1</sup>
) in all juices. We observed significant differences according to the process of juice extraction used (with and without peel). The relative volatile concentration was higher when the juice was extracted with peel, and the juicing process induced differences in the relative volatile concentrations of between 20 and 40%. The levels of volatile compounds in the juice changed according to the degree of fruit maturity. The concentrations of the eight major juice components increased during ripening and until the commercial maturity stage when the juice was obtained from peeled fruits, whereas their concentrations increased until the post-maturation stage when the juices were produced from whole fruits. These two factors determined the contributions of these compounds to the characteristic aromas of Citrus juices.</div>
</front>
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<tree><country name="France"><noRegion><name sortKey="Barboni, Toussaint" sort="Barboni, Toussaint" uniqKey="Barboni T" first="Toussaint" last="Barboni">Toussaint Barboni</name>
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<name sortKey="Costa, Jean" sort="Costa, Jean" uniqKey="Costa J" first="Jean" last="Costa">Jean Costa</name>
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<name sortKey="Muselli, Alain" sort="Muselli, Alain" uniqKey="Muselli A" first="Alain" last="Muselli">Alain Muselli</name>
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Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

Source :

Descripteurs français

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri