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Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.
J Agric Food Chem. 2003 May 21; 51(11):3442-7.JA

Abstract

The quantitative distribution of volatile compounds in the pulp, cloud, and serum of a freshly squeezed orange juice (cv. Naveline) was measured. Juice monoterpene and sesquiterpene hydrocarbons were primarily recovered from the pulp (74.0 and 87.2%, respectively) and cloud (7.3 and 14.9%, respectively). Esters and monoterpene alcohols were mainly found in the serum (90.4 and 84.1%, respectively). Long chain aliphatic aldehydes tend to concentrate in the pulp. The relative proportions of individual volatile compounds were similar in the pulp and cloud. Pulp and cloud alcohol insoluble residues exhibited similar compositions; half of them are made of nonwall proteins, and the rest are made of cell wall materials. Pulp and cloud total and neutral lipids had similar fatty acids distributions, although the cloud was much richer in total lipids than the pulp. No relationship was found between the retention of aroma compounds in the pulp or cloud and their AIR and lipid content or composition.

Authors+Show Affiliations

Département FLHOR, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, TA50/16, 34398, Montpellier Cedex 5, France.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12744681

Citation

Brat, Pierre, et al. "Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice." Journal of Agricultural and Food Chemistry, vol. 51, no. 11, 2003, pp. 3442-7.
Brat P, Rega B, Alter P, et al. Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice. J Agric Food Chem. 2003;51(11):3442-7.
Brat, P., Rega, B., Alter, P., Reynes, M., & Brillouet, J. M. (2003). Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice. Journal of Agricultural and Food Chemistry, 51(11), 3442-7.
Brat P, et al. Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice. J Agric Food Chem. 2003 May 21;51(11):3442-7. PubMed PMID: 12744681.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice. AU - Brat,Pierre, AU - Rega,Barbara, AU - Alter,Pascaline, AU - Reynes,Max, AU - Brillouet,Jean-Marc, PY - 2003/5/15/pubmed PY - 2003/7/18/medline PY - 2003/5/15/entrez SP - 3442 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 11 N2 - The quantitative distribution of volatile compounds in the pulp, cloud, and serum of a freshly squeezed orange juice (cv. Naveline) was measured. Juice monoterpene and sesquiterpene hydrocarbons were primarily recovered from the pulp (74.0 and 87.2%, respectively) and cloud (7.3 and 14.9%, respectively). Esters and monoterpene alcohols were mainly found in the serum (90.4 and 84.1%, respectively). Long chain aliphatic aldehydes tend to concentrate in the pulp. The relative proportions of individual volatile compounds were similar in the pulp and cloud. Pulp and cloud alcohol insoluble residues exhibited similar compositions; half of them are made of nonwall proteins, and the rest are made of cell wall materials. Pulp and cloud total and neutral lipids had similar fatty acids distributions, although the cloud was much richer in total lipids than the pulp. No relationship was found between the retention of aroma compounds in the pulp or cloud and their AIR and lipid content or composition. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12744681/Distribution_of_volatile_compounds_in_the_pulp_cloud_and_serum_of_freshly_squeezed_orange_juice_ DB - PRIME DP - Unbound Medicine ER -