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Relevant bibliographies by topics / Fruit juice; Aroma compounds; Extraction comparison

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Academic literature on the topic 'Fruit juice; Aroma compounds; Extraction comparison'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Fruit juice; Aroma compounds; Extraction comparison"

1

Kuraya, Eisuke, Akiko Touyama, Shina Nakada, Osamu Higa, and Shigeru Itoh. "Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice." International Journal of Food Science 2017 (2017): 1–6. http://dx.doi.org/10.1155/2017/2375181.

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Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and

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2

Vítová, Eva, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Libor Babák, and Aleš Matějíček. "Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63, no. 1 (2015): 147–52. http://dx.doi.org/10.11118/actaun201563010147.

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The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), off-flavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by so

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3

Boondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, et al. "Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar." Fermentation 8, no. 11 (2022): 597. http://dx.doi.org/10.3390/fermentation8110597.

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Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The highest acetic acid concentration (7.35%) was obtained from pineapple vinegar after 20 days of incubation. Vinegar made from mixed pineapple and dragon fruit juice without peel and vinegar with pineapple and dragon fruit juice with peel had acetic ac

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4

Barboni, Toussaint, Julien Paolini, Pierre Tomi, Fançois Luro, Alain Muselli, and Jean Costa. "Characterization and Comparison of Volatile Constituents of Juice and Peel from Clementine, Mandarin and their Hybrids." Natural Product Communications 6, no. 10 (2011): 1934578X1100601. http://dx.doi.org/10.1177/1934578x1100601022.

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The volatile compositions of juice and peel of clementine ( Citrus reticulata x Citrus sinensis var. Commune), mandarin ( Citrus reticulata Blanco var. Willow Leaf) and their hybrids were analyzed by headspace solid-phase extraction (HS-SPME) coupled with gas chromatography and either a flame ionization detector (FID) or a mass spectrometer (MS). The major compounds of the volatile fractions of clementine and mandarin were limonene and limonene/γ-terpinene, respectively. The volatile compositions of juice and peel of the same fruit showed qualitative and quantitative differences. The data anal

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5

Peng, Yaoyao, Karen Suzanne Bishop, and Siew Young Quek. "Compositional Analysis and Aroma Evaluation of Feijoa Essential Oils from New Zealand Grown Cultivars." Molecules 24, no. 11 (2019): 2053. http://dx.doi.org/10.3390/molecules24112053.

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Feijoa is an aromatic fruit and the essential oil from feijoa peel could be a valuable by-product in the juicing industry. An initial comparison of the essential oil extraction methods, steam-distillation and hydro-distillation, was conducted. The volatile compounds in the essential oils from four feijoa cultivars were identified and semi-quantified by GC-MS and the aroma active compounds in each essential oil were characterized using SPME-GC-O-MS. Hydro-distillation, with a material to water ratio of 1:4 and an extraction time of 90 min, was the optimized extraction method for feijoa essentia

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6

Pahua-Angel, Tania, Mirna Estarrón-Espinosa, Eduardo Castaño-Tostado, Edmundo Mateo Mercado-Silva, Silvia Lorena Amaya-Llano, and José Daniel Padilla-de la Rosa. "Innovative Technology of Continuous-Steam Distillation with Packed Column to Obtain Essential Oil-Differentiated Fractions from Mexican Lime (Citrus aurantifolia)." ChemEngineering 8, no. 5 (2024): 88. http://dx.doi.org/10.3390/chemengineering8050088.

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Continuous distillation (CD) by steam is a patented emerging technology that allows us to obtain essential-oil fractions from citrus juices. It presents benefits such as reducing steam consumption by 50%, lowering environmental impact, and, by its design, obtaining fractions enriched in terpenic and oxygenated compounds that can be further processed. The CD of essential oils from Mexican lime juice (Citrus aurantifolia) was studied and the results were compared with conventional steam distillation (batch) in terms of steam consumption, extraction yield, chemical composition, and quality of the

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7

Silveira, Nicole Ferreira, and Allan Valcareggi Morcelli. "Extraction of aromatic compounds from silver banana peel (Musa sapientum): qualitative and sensory approach." Ciência e Natura 44 (April 20, 2022): e21. http://dx.doi.org/10.5902/2179460x68804.

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Silver banana (Musa sapientum) is one of the most consumed fruits in Brazil, and the country is its fourth largest producer in the world. The use of banana peel as a raw material in the industry can help in the production of natural aromas containing substances that resemble the fruit itself, and is therefore a valuable destination to be given to an organic waste that is generated in abundance. To make this application feasible, the extraction of aromatic substances from the peel of silver banana by isopropanol was tested in this work. Analyzes were performed by gas chromatography with mass sp

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8

Chaudhari, Manojkumar, and Yogita Chaudhari. "Comparison of the two extraction methods of fruit pulp of Aragvadha (Cassia fistula Linn.) by HPTLC." International Journal of Ayurvedic Medicine 14, no. 3 (2023): 751–54. http://dx.doi.org/10.47552/ijam.v14i3.3507.

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Background: The existence of significant bioactive compounds in herbs makes them pharmacologically treasured. Aragvadha (Cassia fistula Linn.), generally known as 'golden shower tree' is popular for its medicinal properties in Ayurveda. The fruit pulp of it owns medicinal values. Each plant has certain bioactive important compounds. For the extraction of different vital compounds, there is a need of specific method of extraction, which are known as ‘panchavidha kashaya kalpana’ (five varieties of extraction) in Ayurveda. These are - Svarasa (expressed juice), Kalka (paste), Kvatha (decoction),

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9

Forner-Giner, María Ángeles, Paola Sánchez-Bravo, Francisca Hernández, Amparo Primo-Capella, Marina Cano-Lamadrid, and Pilar Legua. "Effect of Rootstock on the Volatile Profile of Mandarins." Foods 12, no. 8 (2023): 1599. http://dx.doi.org/10.3390/foods12081599.

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Mandarin production has increased in recent years, especially for fresh consumption, due to its ease of peeling, its aroma, and its content of bioactive compounds. In this sense, aromas play a fundamental role in the sensory quality of this fruit. The selection of the appropriate rootstock is crucial for the success of the crop and its quality. Therefore, the objective of this study was to identify the influence of 9 rootstocks (“Carrizo citrange”, “Swingle citrumelo CPB 4475”, “Macrophylla”, “Volkameriana”, “Forner-Alcaide 5”, “Forner-Alcaide V17”, “C-35”, “Forner-Alcaide 418”, and “Forner-Al

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10

Lemus-Mondaca, Roberto, Luis Puente-Díaz, Angélica Cifuentes, Katherine Lizama, and Paula González. "Chilean Papaya (Vasconcellea pubescens): A Native Fruit with a High Health-Promoting Functional Potential." Antioxidants 13, no. 12 (2024): 1521. https://doi.org/10.3390/antiox13121521.

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Papaya fruit is commonly known for its nutritional and medicinal value. It is a perennial, herbaceous, and trioecious cross-pollinated species with male, female, and hermaphrodite plants. The Chilean papaya, originating from South America, has been extensively spread throughout the Andean nations, cultivated primarily in the Coquimbo and Valparaíso valleys in Chile, between 34°41′ and 36°33′ latitude south. Its intense aroma, yellow color, and oblong shape characterize this fruit. It also stands out for its high content of carotenoids, vitamins, proteins, and polysaccharides, which make it a g

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