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Potentiall of Ferulic Acid as a Precursor to Off‐Flavors in Stored Orange Juice
Year:
1988
Source of publication :
Journal of Food Science
Authors :
Kanner, Joseph
;
.
Volume :
53
Co-Authors:
NAIM, M., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
STRIEM, B.J., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
KANNER, J., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
PELEG, H., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
Facilitators :
From page:
500
To page:
503
(
Total pages:
4
)
Abstract:
The hypothesis that free ferulic acid in stored orange juice contributes to the objectional aroma of p‐vinyl guaiacol (PVG) was tested. Single‐strength orange juice (SSOJ) contained 185 μg/L free ferulic acid which increased to 316 μg/L after pasteurization. Commercial samples of SSOJ contained 3.7mg/L free ferulic when incubated at 35°C for 28 days; incubation at 50°C, resulted in 9.5 mg/L, while samples kept at 4°C contained 2.9 mg/L. Simultaneously, PVG content in SSOJ increased by 2‐(35°C) to 3‐(50°C) fold, while addition of ferulic acid accelerated formation of PVG. Inclusion of orange juice with added ferulic acid, produced a less acceptable aroma (laboratory taste panel) than juice incubated without added ferulic acid. Copyright © 1988, Wiley Blackwell. All rights reserved
Note:
Related Files :
Biochemistry
Citrus
odors
orange juice
technology and storage
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More details
DOI :
10.1111/j.1365-2621.1988.tb07741.x
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
30567
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:55
Scientific Publication
Potentiall of Ferulic Acid as a Precursor to Off‐Flavors in Stored Orange Juice
53
NAIM, M., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
STRIEM, B.J., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
KANNER, J., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
PELEG, H., Dept. of Biochemistry & Human Nutrition, The Hebrew University of Jerusalem, Rehovot, 76–100, Israel, Dept. of Food Science, Agricultural Research Organization, The Volcani Center, Bet Pagan, 50250, Israel
Potentiall of Ferulic Acid as a Precursor to Off‐Flavors in Stored Orange Juice
The hypothesis that free ferulic acid in stored orange juice contributes to the objectional aroma of p‐vinyl guaiacol (PVG) was tested. Single‐strength orange juice (SSOJ) contained 185 μg/L free ferulic acid which increased to 316 μg/L after pasteurization. Commercial samples of SSOJ contained 3.7mg/L free ferulic when incubated at 35°C for 28 days; incubation at 50°C, resulted in 9.5 mg/L, while samples kept at 4°C contained 2.9 mg/L. Simultaneously, PVG content in SSOJ increased by 2‐(35°C) to 3‐(50°C) fold, while addition of ferulic acid accelerated formation of PVG. Inclusion of orange juice with added ferulic acid, produced a less acceptable aroma (laboratory taste panel) than juice incubated without added ferulic acid. Copyright © 1988, Wiley Blackwell. All rights reserved
Scientific Publication
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