Premium
Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil
Author(s) -
SHAW PHILIP E.,
CARTER ROBERT D.,
MOSHONAS MANUEL G.,
SADLER GEORGE
Publication year - 1990
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1990.tb03584.x
Subject(s) - ethyl butyrate , acetaldehyde , chemistry , aqueous solution , ethanol , ethyl acetate , flavor , chromatography , alcohol , food science , brix , organic chemistry , sugar
Freshly harvested Valencia and Pineapple oranges were treated 24 hr under anaerobic conditions at room temperature with nitrogen and < 1% oxygen. Juices from 820 kg each of control and treated fruit were concentrated in a pilot scale evaporator to 60–67°Brix and aqueous essences (800–900 mL) and essence oils (60–109 mL) 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. Flavor panels determined significant differences in essences and essence oils from treated vs control Valencia but found no differences in treated vs control Pineapple oranges.