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CONTROLLED ATMOSPHERE STORAGE OF ORANGES TO ENHANCE AQUEOUS ESSENCE AND ESSENCE OIL.

Author(s) : SHAW P. E.

Type of article: Article

Summary

FRESHLY HARVESTED VALENCIA AND PINEAPPLE ORANGES WERE TREATED 24 HR UNDER ANAEROBIC CONDITIONS AT ROOM TEMPERATURE WITH NITROGEN AND LESS THAN 1% OXYGEN. JUICES WERE CONCENTRATED TO 60-67 DEG BRIX AND AQUEOUSESSENCES (800-900 MILLIL) AND ESSENCE OILS (60-109 MILLIL) COLLECTED. CAPILLARY GAS CHROMATOGRAPHY QUANTIFIED 26 VOLATILE COMPONENTS IN AQUEOUS ESSENCE AND 23 IN ESSENCE OIL FOR EACH SAMPLE. AQUEOUS ESSENCES FROM TREATED FRUIT SHOWED INCREASED ACETALDEHYDE, ETHANOL AND SEVERAL OTHER ALCOHOLS, ALDEHYDES AND ESTERS, AND ESSENCE OILS FROM TREATED FRUIT SHOWED INCREASED METHANOL, ETHANOL, ETHYL ACETATE, AND ETHYL BUTYRATE. FLAVOUR PANELS DETERMINED SIGNIFICANT DIFFERENCES INESSENCES AND ESSENCE OILS FROM TREATED VS CONTROL VALENCIA BUT FOUND NO DIFFERENCES IN TREATED VS CONTROL PINEAPPLE ORANGES.

Details

  • Original title: CONTROLLED ATMOSPHERE STORAGE OF ORANGES TO ENHANCE AQUEOUS ESSENCE AND ESSENCE OIL.
  • Record ID : 1991-2196
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 6
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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