Studies on Improvement of Cirus unshiu Juice Quality and Utilization of Peels

Part IV. Effects of essential oil addition on the color of Citrus unshiu juice

Abstract

Changes of color intensity and turbidity of Citrus unshiu juices caused by addition of essential oil components were studied by using a color differencemeter and a spectrophotometer. When the essential oils were added into the juices, L and b values highly increased but a values decreased. The color improvemental effect of volatile essential oil added in the juices was larger than that of non-volatile oil. The effects increasing yellow color and turbidity of the Citrus unshiu juices were found by addition of D-limonene, octanal and decanal, and the most effective component was D-limonene. When the essential oil and its components were added in the model juices, those results were as well as the case of the Citrus unshiu juices.