Off-odor Formation during Storage of Satsuma mandarin (Citrus unshiu Marc.)Fruit in Relation to Sulfur Compounds

Abstract

Satsuma mandarin (Citrus unshiu Marc.) fruits were stored at 1°C, 8°C and 20°C, and dimethyl sulfide (DMS), an off-odor compound, accumulated in the central cavity was analyzed. At higher storage temperatures of 8°Cand 20°C, DMS concentration was getting higher during storage. Methionine-S-methylsulfonium (MMS), the precursor of DMS, in the juice also accumulated during storage at higher temperatures. Among 21 species of citrus fruits tested, the MMS content in juice and the DMS concentration in the central cavity were conspicuously higher in Satsuma mandarin. DMS formation by heating of Satsuma mandarin juice was determined in relation to occurrence of off-flavor by processing, and the production was found to be higher in juice taken from the fruit stored at higher temperatures.