Ascending bubble extraction of terpenes from freshly squeezed orange juice

Pongsuriya Komthong, Tatsuo Katoh, Noriyuki Igura, Mitsuya Shimoda, Isao Hayakawa

Research output: Contribution to journalArticlepeer-review

10 Citations (Scopus)


Terpene hydrocarbons are volatile compounds that cause aromatic deterioration of orange juice during prolonged storage. In this study, we attempted to remove terpene hydrocarbons from the freshly squeezed orange juice using an ascending bubble extraction that allowed the bubbles of nitrogen at atmospheric pressure to pass through the juice. Remaining percentages of volatile concentrations were determined by gas chromatography. d-Limonene was used as a representative of terpene hydrocarbons because of its abundance. Linalool, octanal and decanal which are necessary volatiles for orange juice were also determined the remaining percentages. The ascending bubble extraction was the effective method for removing terpene hydrocarbons from the orange juice. The concentration of d-limonene was reduced as the increases of treatment time and temperature. After the extraction at 40°C for 60 min, d-limonene was thoroughly removed from the orange juice while linalool and decanal remained approximately 80% and 45%, respectively.

Original languageEnglish
Pages (from-to)53-58
Number of pages6
JournalFood Research International
Issue number1
Publication statusPublished - Jan 2006

All Science Journal Classification (ASJC) codes

  • Food Science


Dive into the research topics of 'Ascending bubble extraction of terpenes from freshly squeezed orange juice'. Together they form a unique fingerprint.

Cite this