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http://dx.doi.org/10.9799/ksfan.2013.26.4.685

Biochemical Properties, Volatile Compounds and Total Phenol Contents of Yuza Variety  

Hwang, Seong-Hee (Dept. Oriental Medical Food and Nutrition, Semyung University)
Kim, Min-Jeong (Korea Food Research Institute)
Kim, Kang-Sung (Dept. of Food and Nutrition, Yongin University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.4, 2013 , pp. 685-692 More about this Journal
Abstract
Yuza (Citrus junos) has 3 varieties with variable physiochemical properties. This study analyzed these volatile compounds and physiochemical properties according to variety. Three Yuza varieties, native (Citrus junos I), improved I (Citrus junos I+Poncirus trifoliata), improved II (Citrus junos I+C. junos II) were used. The native Yuza weighted more than the improved varieties, but the peel ratio (weight of peel versus pulp) was high in improved one. Protein and ash contents were high in Improved I than native one. Native had 29.6mg% vit. C in pulp and improved I had 57.7mg% vit. C in peel. Free sugar was mainly fructose, and the main organic acid was citric acid in Yuza. Improved I Yuza had high free sugar contents, and the organic acid levels were high in improved II Yuza. Linoleic acid was the most prevalent fatty acid in Yuza; it was distributed in peel or pulp. The most common volatile flavor component was dl-limonene (64~70%); improved II Yuza showed significantly higher contents of dl-limonen and ${\gamma}$-terpinen. Total phenol level of Yuza was identical in all types, but peels had 2.5 times more than pulps.
Keywords
Yuza variety; physiochemical change; volatile compounds; total phenol contents;
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