Quality of Satsuma Mandarin Juice Extracted by the New Type Extractor

Abstract

Chemical and organoleptic properties of Satsuma Mandarin (Citrus unshiu Marc.) juice collected from the three stages of extractor using the new type juice extractor were examined to compare them with those extracted using the In-line juice extractor. Juice from three stages of the new type of juice extractor (NT juice) had a lower acidity and higher Brix to acidity ratio compared to that extracted by the In-line juice extractor (IL juice). NT juice showed a higher a and b value on a color differential meter compared to IL juice. A visual examination revealed a darker yellow color in IL juice, and this phenomenon should be ascrived to the higher content of peeled oil in the IL juice. Hesperidin and carotenoid contents of NT juice increased from first to middle and last stages of extraction. The major volatile components of NT juice were ethanol and d-limonene. On the other hand, the major volatile components of IL juice were hydrocarbons such as d-limonene and myrcene, and terpene alcohol such as linalool. By organoleptic tests it was concluded that the juice extracted at the first stage by the new type extractor was the most acceptable, and juice from the middle stage was better than that from the last stage.