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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
09/08/1993 |
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Data da última atualização: |
09/08/1993 |
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Autoria: |
MORI, M.; SUZUKI, K.; MASUDA, H. |
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Afiliação: |
Research Laboratory, Japan Canners Association, 460 Kariba-cho Hodogaya-ku, Yokohama 240, Japan. |
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Título: |
Quality assessment of canned satsuma mandarin. |
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Ano de publicação: |
1983 |
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Fonte/Imprenta: |
Tokyo, Japan: International Society of Citriculture, 1983 |
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Volume: |
v.2 |
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Páginas: |
p.863-867 |
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Idioma: |
Inglês |
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Conteúdo: |
As investigation was carried out into the chemical and sensory assessment of canned satsuma mandarin during long-term storage. The carbonyl compounds as 2,4-dinitrophenyl hydrazones were separated by silica gel TLC. 3-Deoxyglucosone, 3-deonypentosone, 5-hydroxymethyl furtural (HMF) and furtural were identified. The content of HMF as a dominant carbonyl compound increased noticeably during storage at higher temperatures. Canned satsuma mandarin which contained HMF above 50 ug/g gave inferior quality in sensory evaluation. This HMF level was achieved by three to four years storage at ambient temperature. These results demonstrate that HMF is good as a quality index of canned satsuma mandarin. Furthermore, the amount of d-limonene decreased significantly during storage, whereas furtural increased. This result demonstrates that determination of these volatiles is also available for quality assessment. |
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Palavras-Chave: |
D-limonene; Degradation of ascorbic acid; Hydroxymethyl furfural; Quality index. |
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Thesaurus Nal: |
corrosion; furfural; shelf life. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01555naa a2200253 a 4500
001 1644156
005 1993-08-09
008 1983 bl uuuu u00u1 u #d
100 1 $aMORI, M.
245 $aQuality assessment of canned satsuma mandarin.
260 $c1983
300 $ap.863-867 v.2
490 $vv.2
520 $aAs investigation was carried out into the chemical and sensory assessment of canned satsuma mandarin during long-term storage. The carbonyl compounds as 2,4-dinitrophenyl hydrazones were separated by silica gel TLC. 3-Deoxyglucosone, 3-deonypentosone, 5-hydroxymethyl furtural (HMF) and furtural were identified. The content of HMF as a dominant carbonyl compound increased noticeably during storage at higher temperatures. Canned satsuma mandarin which contained HMF above 50 ug/g gave inferior quality in sensory evaluation. This HMF level was achieved by three to four years storage at ambient temperature. These results demonstrate that HMF is good as a quality index of canned satsuma mandarin. Furthermore, the amount of d-limonene decreased significantly during storage, whereas furtural increased. This result demonstrates that determination of these volatiles is also available for quality assessment.
650 $acorrosion
650 $afurfural
650 $ashelf life
653 $aD-limonene
653 $aDegradation of ascorbic acid
653 $aHydroxymethyl furfural
653 $aQuality index
700 1 $aSUZUKI, K.
700 1 $aMASUDA, H.
773 $tTokyo, Japan: International Society of Citriculture, 1983
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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