Jinchen is a native sweet cultivar of Citrus sinensis and one of the most important varieties used in orange juice processing in China. The study of flavor components of Jinchen orange juice has not been carried out before. In this paper, the color characteristics, pH value, total soluble solids, total acids, as well as organic acids and sugars were determined in Jinchen orange juice from different parts of fruit (peeled juice, pulp juice, whole fruit juice). The color characteristics were significantly different among three types of Jinchen orange juice. The level of vitamin C and total soluble solids/total acids ratio (TSS/TA) is higher in whole fruit juice. The organic acids and sugars also changed. Pulp juice is rich in the highest amounts of organic acids and sugars. Volatiles from three juices were studied using the solid phase microextraction (SPME) combined with gas chromatography/mass spectrometry. The whole fruit juice has the highest amount of volatile compounds (53.7 mg/L) followed by peeled juice (51.44 mg/L) and pulp juice (27.17 mg/L). Some differences in the constituents of the volatile compounds of three type juices were observed. These results indicated that volatile compounds and quality properties differed in Jinchen orange juice from different parts of fruit. The peeled orange fruits are usually used for juice processing. Great amounts of aroma components with intensive odor are located in the peel of orange. The aroma of pulp possessing weak fresh citrus odor is different from peel. The different parts of the orange utilized in processing have direct impact on juice quality. It is very essential to obtain the data of chemical and physical properties in juice from different parts of orange fruit. The quality information could be used to modify the orange aroma.
Related Content
Effects of water stress and rootstocks on fruit phenolic composition and physical/chemical quality in Suncrest peach
The aim of the present work was to evaluate the effects of water stress and different rootstocks on the quality indices and nutritional characteristics of peach fruit, cv. Suncrest. The results show how pre-harvest factors, such as the type of rootstock and water stress, can influence the quality...


Does pollination affect aroma development in ripened fig [Ficus caricaL.] fruit?
Fruit quality is based on its aroma composition. Aroma composition of fig [Ficus caricaL.] fruits when ripe has not been thoroughly investigated. Caprification, as a traditional practice in fig tree growing, is until now unfamiliar about its influence on sensory quality of the fruit. In this work...
Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread
In this study, the effect of sodium metabisulfite (SMBS) doses (, 25, 5, 1 mg/kg dough) and baking temperatures (2, 23 and 25C) on the physical, chemical and sensory properties of bread were researched to reduce 5-hydroxymethyl-2-furfural (HMF) and acrylamide contents. HMF and acrylamide content...


Irrigation of energy crops with urban wastewater: Effects on biomass yields, soils and heating values
Exploitation of energy crops irrigated with non-conventional water resources on a large scale could decrease negative impacts from fossil fuel use, at the same time saving potable supplies and reducing disposal of polluting effluents in surface water, particularly in environments with water scarc...
Effect of Some Treatments of Date-Palm Waste as a Culture Media on Some Tomato Fruit Properties
Use of suitable growing media or substrates is essential for production of horticultural crops.The experiment was ‎conducted as factorial in a completely randomized block design with 9 treatments and 4 ‎replications.Treatments included three particle sizes of date palm wastes (S1= ...

Chemical and antioxidant properties of cultivated and wild fragaria and rubus berries
Content of individual sugars, organic acids, total phenolics (TPH), some important phenolic compounds (kaempferol, myricetin, quercetin, and ellagic acid) and total antioxidant capacity (TAC) in the fruits of strawberry, raspberry and blackberry were studied. A comparison was made between cultiva...
Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón
The effect of the addition of an autochthonous starter culture and commercial starter culture on the physico-chemical and sensory characteristics of the dry-fermented sausage ‘salchichon’ was investigated. Sausages were prepared with a mixture of Pediococcus acidilactici MC184 and Staphylococ...

Effects of low and high acyl gellan gums on engineering properties of carrot juice
The clear juice of peeled and blanched carrot (Nantes variety) was obtained and pasteurized and its °Brix and pH were adjusted. Then different ratios (.2, .25 and .3%) of low and high acyl (LA and HA) gellan mixed separately with carrot juice and heated up to 7C for 2 min. Later, the rheologica...
Influence of Storage Conditions on Physico-Chemical and Biochemical of Two Tangerine Cultivars
The influences of on-tree, off-tree and cold storage on physico-chemical and biochemical were studied and quite similar between thetwo tangerine cultivars, ‘Sai Num Phueng’ and ‘See Thong’. In both cultivars, the percentage of weight loss increased and the moisture content of the peel (%)...

Influence of long-term organic and mineral fertilization on soil nematofauna when growing Sorghum bicolor in Burkina Faso
Soil degradation has led crop yield to decline in many Sahelian countries and is a fundamental agricultural and economical threat for local populations. In Saria, Burkina Faso, long-term experiments are being performed to find efficient soil management practices that could improve soil fertility....