EFFECT OF NON-VOLATILE ORANGE JUICE COMPONENTS, ACID, SUGAR, AND PECTIN ON FLAVOR THRESHOLD OF D-LIMONENE IN WATER

被引：38

作者：

AHMED, EM ^{[1
]}

DENNISON, RA ^{[1
]}

DOUGHERTY, RH ^{[1
]}

SHAW, PE ^{[1
]}

机构：

[1] USDA, ARS, US CITRUS & SUBTROP PROD LAB SO REG, WINTER HAVEN, FL 33880 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1978年 / 26卷 / 01期

关键词：

D O I：

10.1021/jf60215a073

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Flavor thresholds of d-limonene, the major volatile organic constituent of orange juice, were determined in aqueous solutions of nonvolatile citrus juice constituents, acid, sugar, pectin and combinations thereof. Effects of nonvolatile constituents on precision among flavor panelists were examined. The presence of acid caused a significant increase in the threshold of d-limonene in water. Sugar tended in increase in the threshold of d-limonene in water, while pectin tended to have the opposite effect. Precision among panelists was less when solutions contained acid or pectin than when they contained sugar. Nonvolatile constituents of citrus juices apparently can influence the flavor threshold of volatile organics present in the juice.

引用

页码：192 / 194

页数：3

共 18 条

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