Rapid Estimation of Recoverable Oil in Citrus Juices by Bromate Titration

Scott, Wanda C.; Veldhuis, M. K.

doi:10.1093/jaoac/49.3.628

Cited by 32 publications

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“…To determine the probe concentration in the orange juice, the juice was distilled (Scott and Veldhuis, 1966). Twenty-five mL of juice was placed in a distillation flask and 25 mL distilled water added.…”

Section: Determination Of Flavor Probe Compounds In Orange Juicementioning

confidence: 99%

“…The extext of sorption depended on several factors including type of polymer, the concentration and chemical structure of the aroma compound, the storage temperature and time, the mass of polymer and the presence of other components in the aqueous phase. D-limonene in orange juice is often quantified using the bromide-bromate titration method (Scott and Veldhuis, 1966). In addition to d-limonene, the bromide-bromate solution will also react with other unsaturated hydrocarbons.…”

Section: Introductionmentioning

confidence: 99%

“…Author lmai is now with Toppan Printing Company, Ltd., Japan. ever, the relative amounts of such compounds in orange juice are so small as not to detract from the usefulness of the technique (Scott and Veldhuis, 1966). Capillary gas chromatographic (GC) techniques have also been used (Schrier, 1981;Moshonas andShaw, 1986,1987) to characterize juice extracts and distillates.…”

Section: Introductionmentioning

confidence: 99%

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Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Imai

Harte

Giaicin

1990

Journal of Food Science

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The sorption of organic volatiles from orange juice by polymeric food contact materials was investigated. Three sealant films were evaluated, a commercial low density polyethylene and two developmental films, an ethylene vinyl alcohol copolymer of high ethylene content and a co-polyester. Samples of the films were immersed in the juice for 24 days at 22°C and the level of sorbed volatiles monitored as a function of time. Three probe compounds (d-limonene, neral and geranial) were selected as being representative of orange juice flavor components. A gas chromatographic technique was developed to quantify the level of probe compounds in juice and films. Results compared favorably to the more traditional bromide-bromate titration method. Sorption of organic volatiles by one of the developmental films (co-polyester) was significantly lower than the others.

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Section: Determination Of Flavor Probe Compounds In Orange Juicementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Imai

Harte

Giaicin

1990

Journal of Food Science

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“…For sensory evaluation of EO in juice, a small sample of concentrated juice with high oil was prepared for blending to the desired final oil level. Thus, 1.7 mL of EO was added to concentrate dropwise with magnetic stirring over 5 min to provide 0.11% oil in single strength juice, determined by the Scott oil method (Scott and Veldhuis, 1966). This orange concentrate (31g) with high oil was then added to 182g original concentrate so the final oil level of juice from the blended concentrate would be ca.…”

Section: Sensory Evaluationsmentioning

confidence: 99%

Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil

Shaw

Carter

Moshonas

et al. 1990

Journal of Food Science

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Freshly harvested Valencia and Pineapple oranges were treated 24 hr under anaerobic conditions at room temperature with nitrogen and < 1% oxygen. Juices from 820 kg each of control and treated fruit were concentrated in a pilot scale evaporator to 60-67"Brix and aqueous essences (800-900 mL) and essence oils (60-109 mL) collected. Capillary gas chromatography quantified 26 volatile components in aqueous essence and 23 in essence oil for each sample. Aqueous essences from treated fruit showed increased acetaldehyde, ethanol and several other alcohols, aldehydes and esters, and essence oils from treated fruit showed increased methanol, ethanol, ethyl acetate, and ethyl butyrate. Flavor panels determined significant differences in essences and essence oils from treated vs control Valencia but found no differences in treated vs control Pineapple oranges.

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“…Quantitative analysis of oil content per cm 2 peel. These determinations were made using the methods of Hendrickson et al (1969), in which the peel oil is extracted with isopropanol and the oil content is determined by use of the bromide-bromate titration procedure of Scott & Veldhuis (1966). Unsaturated components in the oil (principally d-limonene) react quantitatively with bromine in the reagent, but other components of the oil do not react appreciably.…”

Section: Assessment Of Peel Oil Limonene: Linalool Ratiomentioning

confidence: 99%

BIOCHEMICAL RESISTANCE OF CITRUS TO FRUIT FLIES. DEMONSTRATION AND ELUCIDATION OF RESISTANCE TO THE CARIBBEAN FRUIT FLY, ANASTREPHA SUSPENSA

Greany¹,

Styer²,

Davis³

et al. 1983

Entomologia Exp Applicata

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Resistance of citrus fruit to attack by the Caribbean fruit fly, Anastrepha suspensa (Loew), was attributed to allelopathic essential oils in the flavedo region of the peel. Hatchability of eggs laid between peel oil glands was significantly greater than that of eggs laid into glands. Mortality occurred principally in the 1st larval instar, and most larvae died before reaching the albedo (the non‐oily region of the peel). Grapefruit were more susceptible to larval development than oranges, and lemons were virtually immune to successful attack by this fly. Fruit that were allowed to remain on the tree until overripe were somewhat more susceptible than early‐season fruit. Fruit resistance was correlated with (1) flavedo thickness, (2) a high concentration of linalool in relation to limonene in the peel oil, and (3) the absolute amount of oil per unit area of peel. Volatile components of the peel oil rather than high boiling fractions appear to account for oil toxicity. Possible applications of these findings are discussed. RÉSUMÉ Résistance biochimique des agrumes aux mouches des fruits. Démonstration et étude de la résistance à Anastrepha suspensa Nous avons trouvé que la résistance des fruits de Citrus aux attaques d'Anastrepha suspensa Loew est due aux huiles essentielles allélopathiques de la zone flavedo du zeste. Le taux d'éclosion des œufs pondus entre les glandes essentielles du zeste était significativement plus élevé que celui des œufs pondus dans les zones glandulaires. La mortalité se produisait essentiellement au premier stade larvaire, et beaucoup de larves mouraient avant d'atteindre l'albédo (la zone sans huile essentielle du zeste). Les pamplemousses sont plus sensibles au développement larvaire que les oranges, et les citrons ne portent virtuellement pas d'attaques réussies de cette mouche. Les fruits qui étaient laissés sur l'arbre après la maturation étaient un peu plus sensibles que les fruits de début de saison. La résistance du fruit était liée à 1) l'épaisseur dur flavedo 2) une forte concentration de linalool en relation avec le limonène dans les essences du zeste et 3) la valeur absolue d'essences par unité de surface de zeste. Les composés volatiles de l'essence de zeste plutǒt que les fractions à point d'ébullition élevé paraissent ětre responsables de la toxicité des essences. Les citrons, qui sont indemnes d'attaques de cette espèce et d'autres de Tephritidae, avaient un flavedo sifnificativement plus épais et avait deux foi plus d'essences par unité de surface de zeste que les oranges et les pamplemousses; l'essence de citron est connue aussi pour ětre riche en terpénoïdes oxygénés, comme le linalool. La discussion porte sur les applications possibles de ces phénomènes dans l'amélioration de la résistance des agrumes aux Téphritidae.

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Rapid Estimation of Recoverable Oil in Citrus Juices by Bromate Titration

Cited by 32 publications

References 0 publications

Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films

Controlled Atmosphere Storage of Oranges to Enhance Aqueous Essence and Essence Oil

BIOCHEMICAL RESISTANCE OF CITRUS TO FRUIT FLIES. DEMONSTRATION AND ELUCIDATION OF RESISTANCE TO THE CARIBBEAN FRUIT FLY, ANASTREPHA SUSPENSA

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