Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis
Manuel G. Moshonas, Philip E. Shaw
Journal of Agricultural and Food Chemistry
Abstract
Sixteen unpasteurized juices and one pasteurized juice from mandarin and mandarin hybrid fruit were analyzed by headspace gas chromatography (HSGC), and 42 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 similarly obtained in an earlier study by HSGC. Multivariate analysis separated the mandarin and orange samples, when the first three principal components were displayed graphically. Keywords: Headspace gas chromatography; principal component analysis; fruit juice composition; Citrus reticulata
Extracted Claims
3 claims extracted from this paper into the knowledge graph
headspace gas chromatography (HSGC) used for quantification of volatile constituents
“Sixteen unpasteurized juices and one pasteurized juice from mandarin and mandarin hybrid fruit were analyzed by headspace gas chromatography (HSGC), and 42 volatile constituents were quantified in eac...”
mandarin juice compared to orange juice
“Multivariate analysis separated the mandarin and orange samples, when the first three principal components were displayed graphically.”
volatile constituents affect citrus flavor
“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.”