温州ミカン果汁の加熱に伴う低沸点成分の変化と異臭生成との関連
Relation Between Low-boiling Components and Off-flavor in Heat-induced Volatile Gases of Satsuma Orange (Citrus unshiu Marc.) Juice

TAKAAKI MANABE
1975 NIPPON SHOKUHIN KOGYO GAKKAISHI  
Heat-induced off-flavor of satsuma orange juice was investigated by headspace gas chromatography. Behavior of dimethylsulfide in low boiling components was considered to deeply relate with off-flavor induced by heat treatment of satsuma orange juice. The amount of heat-induced dimethylsulfide in headspace gas was sharply increased by the addition of segment covers or albedo to the satsuma orange juice.
doi:10.3136/nskkk1962.22.337 fatcat:rgrmq5mypjbo5ob4dzq7jbr2cq