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

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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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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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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11

Hazzat, Najoi El, Rafika Iraqi, Driss Bouya, and Amina Bouseta. "Relationship between fruit ripening and aroma compounds of olives from Guercif area in Morocco." South Asian Journal of Experimental Biology 4, no. 5 (2015): 252–60. http://dx.doi.org/10.38150/sajeb.4(5).p252-260.

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Green olives are characterized by a typical flavour mainly due to compounds formed during fruit ripening. Our previous studies have shown that the (Z)-3-hexenal, methional, guaiacol, (E,E)-2,4-decadienal and other terpenes such as α-farnesene significantly contribute to the olive aroma. In the present study, the impact of ripening stage on the aromatic composition of the green olives in Guercif area was evaluated. The extraction of flavours from samples collected at different stages of maturation was performed by simultaneous steam distillation-solvent extraction. The extracts were analyzed by

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12

Karne, Hemlata, Vedvati Kelkar, Apoorva Mundhe, Mitesh Ikar, Shantanu Betawar, and Nikita Chaudhari. "Essential Oil Extraction from Orange and Lemon Peel." E3S Web of Conferences 455 (2023): 01005. http://dx.doi.org/10.1051/e3sconf/202345501005.

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The one-third of all food produced for human use is wasted each year which has made food waste a serious problem all around the world. Citrus juice manufacturing factories generate peel leftovers that can account for 50-60% of the weight of the fruit, contributing significantly to food waste. This study investigates the extraction of orange and lemon peel oils using the Soxhlet process and their analysis via gas chromatography. The aim is to identify and quantify key volatile compounds present in these oils, thereby putting the leftover peels to use. Fresh orange and lemon peels were transform

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13

Asikin, Yonathan, Kazuki Shimoda, Makoto Takeuchi, et al. "Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)." Applied Sciences 12, no. 19 (2022): 9522. http://dx.doi.org/10.3390/app12199522.

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Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three Okinawan pineapple cultivars (‘N67-10’, ‘Yugafu’, and ‘Yonekura’). The free volatile components of squashed pineapple juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). The gly

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14

Vera Amanda Putri, Richardus Widodo, Tiurma Wiliana Susanti Panjaitan, and Dwi Agustiyah Rosida. "Herbal Jelly Candy Mengkudu and Red Ginger Extract, Physicochemical and Organoleptic Properties Reviews." Agricultural Science 8, no. 2 (2025): 207–19. https://doi.org/10.55173/agriscience.v8i2.162.

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Noni is a fruit that contains important nutrients such as vitamins A, C, niacin, and thiamine. Red ginger contains important compounds such as zingiberon, zingiberin, and zingibetol. Noni and red ginger can be used as jelly candy products. Jelly candy is a soft-textured confectionery that people love and is processed with the addition of hydrocolloid ingredients. This study aims to determine the effect of the combination of noni juice and red ginger on jelly candy's physicochemical and organoleptic properties. The design used was a one-factor Complete Random Design (RAL) with a comparison of n

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15

Koko, Casimir Anauma, Benjamin Kan Kouamé, Massé Diomandé, et al. "Effets Des Technologies Membranaires Sur Les Caracteristiques Physicochimiques Des Extraits De Fruits De La Passion (Passiflora Edulis)." European Scientific Journal, ESJ 14, no. 33 (2018): 281. http://dx.doi.org/10.19044/esj.2018.v14n33p281.

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The passion fruit or grenadilla is usually consumed in the form of juice and its pleasant intensive aroma and flavor make it an attractive element for the food industry. The objective of the present work is to determine the effects of membrane technologies such as tangential microfiltration and reverse osmosis on the physicochemical characteristics of passion fruit extracts. The characteristics of the various extracts were determined according to conventional methods. In addition, statistical methods were applied to the data collected in order to determine the effects of membrane technologies.

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16

Zhou, Bingde, Xiaochen Liu, Qiuyu Lan, et al. "Comparison of Aroma and Taste Profiles of Kiwi Wine Fermented with/without Peel by Combining Intelligent Sensory, Gas Chromatography-Mass Spectrometry, and Proton Nuclear Magnetic Resonance." Foods 13, no. 11 (2024): 1729. http://dx.doi.org/10.3390/foods13111729.

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Kiwi wine (KW) is tipically made by fermenting juice from peeled kiwifruit, resulting in the disposal of peel and pomace as by-products. However, the peel contains various beneficial compounds, like phenols and flavonoids. Since the peel is edible and rich in these compounds, incorporating it into the fermentation process of KW presents a potential solution to minimize by-product waste. This study compared the aroma and taste profiles of KW from peeled (PKW) and unpeeled (UKW) kiwifruits by combining intelligent sensory technology, GC-MS, and 1H-NMR. Focusing on aroma profiles, 75 volatile org

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17

Ongaratto, Ricardo Schmitz, Marselle Marmo do Nascimento Silva, Paulo Laranjeira da Cunha Lage, and Cristiano Piacsek Borges. "Extraction of aroma compounds of fruit juices by air stripping using a bubble column operating with antifoam and its effect on juice properties." Journal of Food Engineering 159 (August 2015): 1–8. http://dx.doi.org/10.1016/j.jfoodeng.2015.02.022.

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18

ROCHILAH, SITI, and SUPARDI UK. "PEMBUATAN KONSENTRAT JERUK SIAM PONTIANAK SKALA PILOT PLANT DENGAN PENAMBAHAN FLAVOR EKSTRAKSI MINYAK KULIT JERUK." KNOWLEDGE: Jurnal Inovasi Hasil Penelitian dan Pengembangan 3, no. 2 (2023): 130–40. http://dx.doi.org/10.51878/knowledge.v3i2.2346.

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The purpose of this study was to compare the extraction of cold pressed orange peel oil with a hydraulic press and an expeller, and to make Siam Pontianak orange juice concentrate on a pilot plant scale with a vacuum evaporator with the addition of Pontianak orange peel essential oil. This research was divided into two research stages, namely a comparison of the method of extracting orange peel oil with a hydraulic press and expeller and making Pontianak orange concentrate. The cold pressing method produces orange peel oil with an aroma resembling that of fresh oranges. The average yield of oi

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19

Barba, Carmen, Thomas-DanguinThierry, and Elisabeth Guichard. "Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice." September 10, 2016. https://doi.org/10.1016/j.lwt.2016.09.015.

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The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE[1]) in liquid and vapour phase (HSSE[2]) at three extraction times (30, 60, and 120 min), two temperatures (room temperature and 40 °C), and two sample volumes (5 and 10 mL). The resultant volatile profiles were compared with solvent-assisted flavour evaporation (SAFE[3]) and headspace solid-phase microextraction (HS-SPME[4]).

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20

Selli, Serkan. "Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice." FOOD ANALYTICA GROUP, December 3, 2022. http://dx.doi.org/10.57252/jrpfoods.2022.10.

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Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty odour. The volatile components of Turkish pocket melon juice were isolated by purge and trap extraction methods and detected by gas chromatography-mass spectrometry (GC-MS). According to GC-MS results, a total of 36 volatile compounds were identified and quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones. The most prominent volatile compounds in pocket melon juice were found to be 3-pen

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21

Selli, Serkan. "Investigation of Aroma Compounds of Queen Anne s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice." FOOD ANALYTICA GROUP, December 3, 2022. http://dx.doi.org/10.57252/10.57252.2022.10.

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Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty odour. The volatile components of Turkish pocket melon juice were isolated by purge and trap extraction methods and detected by gas chromatography-mass spectrometry (GC-MS). According to GC-MS results, a total of 36 volatile compounds were identified and quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones. The most prominent volatile compounds in pocket melon juice were found to be 3-pen

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22

de Siqueira, Airla Carla Pires, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, et al. "Volatile profiles of Murcott and Ponkan mandarins obtained by stir bar sorptive extraction technique and their contributions to the fruit aroma." Journal of Food Science, July 18, 2024. http://dx.doi.org/10.1111/1750-3841.17232.

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AbstractCitrus species have undergone immense diversification ever since their ancestral origin. Ponkan and Murcott are two mandarin varieties widely consumed in Brazil and their aroma producing active compounds have not yet been extensively investigated. The present study analyzed the volatile constituents of the Ponkan and Murcott varieties employing the stir bar sorptive extraction (SBSE) technique and gas chromatography‐mass spectrometry (GC‐MS) analysis for the first time. Extraction was performed using the two phases of Twister bar, polydimethyl siloxane (PDMS), and ethylene glycol (EG)

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23

Cruz-Cansino, Nelly del Socorro, Raquel Cariño-Cortés, Neria-de la Cruz Neria-de la Cruz, Eli Mireya Sandoval-Gallegos, and María Teresa Sumaya-Martínez. "Ultrasound with controlled temperature as an emerging technology for extraction of antioxidant compounds from by-products of mango (Mangifera indica L. var Ataulfo) juice." Emirates Journal of Food and Agriculture, March 2, 2023. http://dx.doi.org/10.9755/ejfa.2023.v35.i2.3013.

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During the industrial processing of juice high amounts of by-products are obtained which are discarded. The objective of this study wasto optimize the conditions of ultrasound process using response surface methodology (RMS) based on antioxidant compounds extraction(total phenolic content (TPC) and ascorbic acid (AA) and antioxidant activity (ABTS and DPPH) of mango waste and its comparison withtwo conventional extraction methods (aqueous and hydroalcoholic). All response variables were fitted to the mathematical model (R2 ≥ 95).The optimal processing conditions corresponded to 91% of amplitud

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24

Shin, Yejin, In‐Seo Hwang, Tackhyun Park, Woobong Lee, and Mina K. Kim. "Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang." Journal of Sensory Studies, November 20, 2023. http://dx.doi.org/10.1111/joss.12887.

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AbstractDoenjang is a traditional soybean fermented food ingredient in Korea. According to the Korean Food Code, different categories were defined: doenjang and Korean‐style (Hansik) doenjang. Two different categories were classified according to its main ingredient called “Meju.” The purpose of this study was to compare the flavor characteristics including sensory characteristics and volatile aroma profiles of doenjang and Korean‐style doenjang according to the categories listed in the Korean Food Code. A total of six samples, including four doenjang and two Korean‐style doenjang samples, wer

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25

Kubáleková, Jana, Petra Bajerová, Ivana Stará, Olaniyi Amos Fawole, and Tomáš Bajer. "Comparative analysis of volatile profiles and antimicrobial activities of freeze-dried and oven-dried pomegranate seeds: implications for waste valorization in a circular economy." Biomass Conversion and Biorefinery, June 25, 2024. http://dx.doi.org/10.1007/s13399-024-05817-6.

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AbstractPomegranate (Punica granatum), an ancient and well-recognized fruit, is highly valued in traditional medicine and the food industry for its rich composition of phytochemicals. This research investigated the effect of freeze-drying (FD) and oven-drying (OD) on the aroma profile and antibacterial activity of pomegranate seed essential oils (EOs). The aromatic compounds were evaluated using four different extraction techniques—hydrodistillation (HD), supercritical fluid extraction (SFE), headspace solid-phase microextraction (HS-SPME), and simultaneous hydrodistillation extraction (SHDE)

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26

Shwe, Sin Win, Phyu Tun Phyu, and Lei Lei Phyu Seinn. "A Study on the preparation method and characterization of seasoning powder." North American Academic Research 2, no. 7 (2019). https://doi.org/10.5281/zenodo.3334951.

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<em>This study deals with the preparation of seasoning powder from the two sources of vegetables: sweet potato and pumpkin. Vegetable seasoning powder can be used to enhance the taste and flavor of cooking. The nutritional value of as prepared seasoning powders such as moisture, ash, protein, fat and fiber contents were determined and compared with literature value. The shelf life of prepared samples was also studied. The studied shows that the nutritional values are comparable with literature value. The most suitable shelf life of the prepared sample is four months. </em>   <strong>1. In

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