Studies on Off-Flavor Formed during Storage of Satsuma Mandarin Juice (Part II)

Mitsuya Shimoda, Futoshi Furukawa, Yutaka Osajima, Masaki Miyake

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6 Citations (Scopus)


Fresh juice and reconstituted concentrate of Satsuma Mandarin were stored at 40°C. The volatile compounds were determined by an internal standard method after 0, 10, 20, 30, 50 and 75 days of storage. For low boiling compounds, the headspace gas of the juice was analyzed by GLC, while for higher boiling compounds, the extract recovered from the juice by low temperature distillation and ether extraction was analyzed by GC-MS. In low boiling compounds (acetaldehyde, dimethyl sulfide, acetone, methanol, ethanol), dimethyl sulfide increased remarkably during storage. Dimethyl sulfide was organoleptically the most detrimental compound in juice containing a little peel oil. In higher boiling compounds, the contents of furfural, terpinen-4-ol, β-terpineol, α-terpineol and fenchyl alcohol increased, whereas those of β-pinene, citronellal, linalool, β-elemene, geranyl acetate and several oxygenated terpenes decreased. Terpinen-4-ol, β-terpineol, α-terpineol and fenchyl alcohol imparted a musty or piney odor to the juice, and fenchyl alcohol was reported for the first time as a degradation product of the off-flavored juice. As furfural content increased linearly with storage time, it may be a useful indicator of the storage time of Satsuma Mandarin juice.

Original languageEnglish
Pages (from-to)23-30
Number of pages8
JournalNippon Nogeikagaku Kaishi
Issue number1
Publication statusPublished - 1981
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Chemistry (miscellaneous)
  • Medicine (miscellaneous)


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