Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Yamamoto, Kenta; Yahada, Ayumi; Sasaki, Kumi; Funakoshi-Yoshida, Atsuko; Ohta, Chiho; Koga, Nobuyuki; Ohta, Hiroyuki

doi:10.3136/fstr.19.843

Cited by 9 publications

(6 citation statements)

References 17 publications

(15 reference statements)

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“…Only a few studies are present in the literature regarding the Citrus juice volatilome and the qualitative‐quantitative analysis was mostly performed by Head Space (HS) technique and not by direct immersion (DI‐SPME) of the juice as carried out in this study. One of these papers is related to calamondin juice, 17,38 where limonene (responsible for the fragrance) together with α ‐terpineol were identified as the main constituents, in agreement with the composition of our sample.…”

Section: Resultssupporting

confidence: 85%

Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)

Giovanelli

Ciccarelli

Giusti

et al. 2020

Flavour & Fragrance J

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Citrus Essential Oils (CEOs) from the peel of six minor Citrus fruits (C. bergamia 'Castagnaro,' 'Fantastico,' and 'Femminello,' C. × myrtifolia, C. mitis, and C. japonica) were obtained by hydrodistillation and cold hand pressing of the flavedo to investigate their volatile constituents and antimycotic activities. The volatile compounds present in the juices of the same fruits, obtained by manual squeezing of the endocarps, were evaluated by direct immersion and Solid Phase Micro Extraction. Monoterpenes were identified as the main class of components in all the six CEOs. Limonene was the most abundant compound, while BEOs (Bergamot Essential Oils) changed its composition according to the different extraction method and the fruit varieties. Non-metric Multidimensional Scaling (NMDS) of the matrix taxa x chemical compounds showed that five chemical compounds had a significant discriminative function among the samples: high amounts of limonene characterized the cluster of C japonica, C. × myrtifolia, and C mitis, while the group of three cultivars of C bergamia differed in its predominance of linalool and linalyl acetate. Furfural and 4-terpineol were identified in the highest amounts in the Citrus juices analyzed by direct immersion. BEO obtained by hydrodistillation of C bergamia 'Fantastico' was the most active in the antifungal tests. The antimycotic activity of C japonica EOs against dermatophytic species was also demonstrated. Based on our results, the use of these products would appear an interesting alternative in producing topical herbal products for the treatment of affected animals or for the purpose of environmental fungal control.

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Section: Resultssupporting

confidence: 85%

Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)

Giovanelli

Ciccarelli

Giusti

et al. 2020

Flavour & Fragrance J

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“…Numerous studies on the application of gas chromatography (GC) for detection of fruit juice adulteration have been reported so far. For example, Yamamoto et al [34] used γ-terpinene and linalool as chemical markers for detecting the addition of Shiikuwasha juice to calamondin juice with gas chromatography-mass spectrometry (GC-MS), and the lowest detection level of 1% was reported. Willems and Low [35] developed a method using capillary GC with FID for detecting the addition of pear juice in apple juice using oligosaccharide and arbutin as marker.…”

Section: Gas Chromatography (Gc)mentioning

confidence: 99%

Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication

Mac,

Pham,

et al. 2023

Beverages

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Fruit juice and wine are important beverages that are consumed all over the world. Due to their constantly increasing demand and high value, fruit juice and wine are one of the most frequent targets of adulteration. Since adulterated foods are proven to have harmful effects on health, several approaches have been utilized for the detection of fruit juice and wine adulteration. Based on the requirement for sample destruction, analytical techniques to assess food authenticity can be classified into 2 main categories, i.e., destructive and non-destructive techniques. This paper provides an overview on the principle of adulteration detection, its application and performance, and the advantages and limitations of various analytical techniques. Destructive approaches, such as physicochemical methods, isotope analysis, elemental analysis, chromatographic techniques, and DNA-based techniques, are reviewed. Furthermore, non-destructive approaches, including spectroscopic-based techniques, nuclear magnetic resonance spectroscopic technique, electronic techniques, and imaging-based techniques, are discussed.

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“…Various compounds belonging in these classes have been identified as markers of juice-to-juice adulteration; for example, the presence of linalool and linalool oxide at concentrations exceeding 3% and 0.10% in pomegranate juices indicates the addition of grape juice, while elevated concentrations of isoamyl butyrate, isobutyl butyrate, benzyl acetate and butyl acetate are indicative of the addition of peach juice [49]. Linalool and γ-terpinene, have also been identified as markers for the detection of shiikuwasha juice mixed with calamondin juice [79,91]. As reported by Willems and Low, the oligosaccharide profile of pure and adulterated pear juices can be used to detect the addition of High Fructose Corn Syrup, Total Invert Sugar and Hydrolyzed Inulin Syrup in authentic pear juices at levels of 0.5−3.0% ( v / v ) [90].…”

Section: Analytical Techniquesmentioning

confidence: 99%

Quality and Authenticity Control of Fruit Juices-A Review

Dasenaki

Thomaidis

2019

Molecules

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Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

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Detection of Adulterated Shiikuwasha Juice by Sensory Evaluation, Colorimetric Value and Volatile Components

Cited by 9 publications

References 17 publications

Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)

Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)

Current Techniques for Fruit Juice and Wine Adulterant Detection and Authentication

Quality and Authenticity Control of Fruit Juices-A Review

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