Studies on Improvement of Satsuma mandarin Juice Quality and Utilization of Peels

Part VI. Effects of essential oil on the carotenoids content and flavor of Satsuma mandarin juice

Abstract

In order to improve juice quality, the effects of essential oil and d-limonene on color and flavor intensity of Satsuma mandarin(Citrus unshiu MARC.)juice during storage were studied.
1) By virtue of addition of essential oil into juice, pulp precipitation speed was slow down and the turbidity of the juice became more cloudy.
2) During storage at the room temperature for 6 months, the total carotenoid content in the juice was depressed by the essential oil.
3) Decrease of L and b values and increase of +a value of the color difference meter of the juice were depressed by addition of essential oil during storage for 6 months. Addition of the essential oil to the juice with concentration of 0.025-0.05% were evaluated to be better by color sensory test.
4) Sensory test after storage for 6 months, addition of the essential oil with concentration of 0.05% to Satsuma mandarin juice showed the highest value from the viewpoint of flavor.