Removal of limonin bitterness by treatment of ion exchange and adsorbent resins

Kola, Osman; Kaya, Cemal; Duran, Hüseyin; Altan, Ali

doi:10.1007/s10068-010-0058-2

Cited by 37 publications

(17 citation statements)

References 27 publications

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“…The DP did not result in significant variations in the physicochemical parameters after the application of Total soluble solids ranged from 10.1 to 12.5 ºBrix (average 11.7 ºBrix) in FOJ, this average value is close to those reported for other OJ (11.9-12.8 ºBrix) (Del Caro et al, 2004;Tribess et al, 2009). In accordance with Kola et al (2010), DOJ total soluble solids were 11.2 ºBrix, without a significant decrease in relation to FOJ.…”

Section: Physicochemical Characterisationsupporting

confidence: 66%

“…In accordance with Kola et al . (), DOJ total soluble solids were 11.2 ºBrix, without a significant decrease in relation to FOJ.…”

Section: Resultsmentioning

confidence: 80%

“…Kola et al . () neither found a significant decrease in the acidity in samples after debittering, reporting 1.4 g citric acid per 100 mL in FOJ and from 1.3 to 1.4 in DOJ.…”

Section: Resultsmentioning

confidence: 81%

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Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Fernández-Vázquez

Stinco

Hernánz

et al. 2013

Int J of Food Sci Tech

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Summary This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice (FOJ) and the corresponding OJ after the DP (DOJ) were taken. No significant differences were found in acidity, pH and total soluble solids. Colour was evaluated by image analysis (DigiEye System). Hue and lightness were lower (more reddish and darker) after debittering (P < 0.001). Odour profile (limonene, α‐pinene, ethyl butanoate, octanal, linalool, citral and terpineol) decreased significantly (from 16% to 61% on average) as well as total phenolic compounds measured by Folin–Ciocalteu (P < 0.05). The influence of the debittering on the perceived colour, smell and taste was evaluated by paired comparison tests. The naïve panellists found significant differences not only in taste but also in colour and aroma between FOJ and DOJ; however, preference was not clear.

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Section: Physicochemical Characterisationsupporting

confidence: 66%

“…In accordance with Kola et al . (), DOJ total soluble solids were 11.2 ºBrix, without a significant decrease in relation to FOJ.…”

Section: Resultsmentioning

confidence: 80%

See 1 more Smart Citation

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Fernández-Vázquez

Stinco

Hernánz

et al. 2013

Int J of Food Sci Tech

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“…However, after squeezing or heating, ponkan juice exhibits an increase in bitterness just like other citrus fruits, which limits the industrial production of ponkan juice. Limonin (a limonoid) and naringin (a flavonoid) are recognized as the main reason for the bitterness of citrus juices (Cavia-Saiz, Muniz, Ortega, & Busto, 2011;Kola, Kaya, Duran, & Altan, 2010;Stinco et al, 2013). Our previous study showed that the content of narigin in ponkan juice was very low, and limonin was the main component of bitterness in ponkan juice (Bao, Yuan, Zhao, Liu, & Gao, 2013).…”

Section: Introductionmentioning

confidence: 99%

Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins

Liu

Gao

2015

LWT - Food Science and Technology

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“…Depending on genotypic variation and unusual environmental factors, average number of citrus seeds is less than 62 per fruit [34,56]. Commercially, excessive number of seeds can affect the consumer's acceptance of fresh fruit due to its association with unfavorable volatile compounds that strongly affect the organoleptic properties [41], and also needs additional process by inevitable ultra-filtration and adsorption [24,29,54]. Less number of seeds can mean improved quality of fresh fruits.…”

Section: Introductionmentioning

confidence: 99%

Frequency of Spontaneous Polyploids in Monoembryonic Jeju Native Citrus Species and Some Mandarin Cultivars

Chae¹,

Yun²,

Park³

et al. 2012

Journal of Life Science

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Polyploids are a potentially important germplasm source in seedless citrus breeding program. Seedlessness is one of the most promising traits of commercial mandarin breeds that mandarin triploid hybrids possess permanently. The formation of new constant triploid hybrids can be recovered through diploid species hybridization from the fusion of divalent gametes at low frequencyor intra-and inter-ploidy crosses. However, extensive breeding work based on small F1 hybrid seeds developed is impossible without a very effective aseptic methodology and ploidy event. In this study, in vitro embryo culture was employed to recover natural hybrids from monoembryonic diploid, open-pollinated mandarin. Flow cytometry was used to determine ploidy level. A total of 10,289 seeds were extracted from 792 fruits having approximately 13 seeds per fruit. Average frequency of small seeds developed was 7.1%, while the average frequency of small seeds per fruit were: 8.9% for 'Clementine' 10.2% for 'Harehime' 2.6% for 'Kamja' 3.1% for 'Pyunkyool' 2.8% for 'Sadookam' and 7.0% for 'Wilking' mandarin. Average size of a perfect seed was 49.52±0.07 mm 2 ('Clementine') while the small seed measured 7.95±0.04 mm 2 ('Clementine'), which was about 1/6 smaller than the perfect seed. In total, 731 small seeds were obtained and all of them contained only one embryo per seed. The efficiency of 'Clementine' was 14 times higher than 'Wilking' and more than 109 times higher than 'Pyunkyool'. The basic information on spontaneous polyploidy provides for the hybridization of constant triploids and increases the efficiency of conventional cross.

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Removal of limonin bitterness by treatment of ion exchange and adsorbent resins

Cited by 37 publications

References 27 publications

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Industrial orange juice debittering: effect on volatile compounds and overall quality attributes

Binary adsorption isotherm and kinetics on debittering process of ponkan (Citrus reticulata Blanco) juice with macroporous resins

Frequency of Spontaneous Polyploids in Monoembryonic Jeju Native Citrus Species and Some Mandarin Cultivars

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