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Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 7/21/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Mandarin, or tangerine fruit have a delicate and delicious flavor that rivals that for orange fruit by many consumers. The fresh juice is also delicious, but processed tangerine juice is rarely sold in the United States because of low acceptance by the consumer. This study uses computer assisted analysis of flavorings in tangerine and orange juices to show that taromatic flavors are relatively low in the juice, compared to orange jiuce Also, this helps expalin why processed tangerine juice, with a low amount of flavoring, can easily lose desirable flavor during processing and storing of juice. Technical Abstract: Sixteen unpateurized juices and one pasteurized juice from mandarin and mandarin hybrid fruit were analyzed by headspace gas chromatography (HSGC) and forty-two volatile constituents were quantified in each sample. Fifteen of the mandarin juice samples had relatively low levels of volatile constituents believed important to citrus flavor when compared to comparable values in orange. The quantities were used for comparison with unpasteurized orange juices using data similary obtained in an earlier study by HSGC. Multivariate analysis separated the mandarin and orange samples, when the first three principal components were displayed graphically. |
