• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.709-712
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• 1994

The volatile components of citron juice juice extracted by three methods, which were Rotary-crushing and screening method (method I), Pressing method (method II) and Belt pressing method (method III), were analyzed with GC and GC/MS. Juice extracted by method III had more components of flavor than those by methods I and II. Also, the contents of total volatile components in method III were about 1.36 and 1.59 times than those in methods I and II, respectively. Limonene in juice extracted by method III was predominantly occupied, amount of which was 76.87%. Other important components were terpene hydrocarbons, such as ${\gamma}-terpinene$, ${\alpha}-terpinene$ and so on.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.145-150
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• 1997

This study was performed to compare the changes of quality in citron(Citrus junos Sieb) juice between sampleII stored at 5$^{\circ}C$ for 1 year after extraction and sampleI made from raw citrons by the belt-pressing extraction method. Compared with sampleI, the soluble solid of sampleII was decreased more than 1$^{\circ}$brix, and the moisture increased 3%. The acidity reduced from 5.83 to 5.23 at the pH rose from 2.68 to 2.84. Although it decreased more than 50% in vitamin C and over 20~30% in amino acid, the changes of the other proximate components, amino nitrogen and free sugar content were very little at the range 0.1~1.0%. Volatile compounds in citron juices between sampleI and II were analyzed by GC and GC-MS. Sample I and II showed about 70 of volatile compounds. But only 13 compounds were identified by mass spectrometer. Major volatile compounds were aromatic compounds of limonene, terpinene, terpineol and terpinolene. Amounts of volatile compounds in citron juices depended on the storage period. The recovery of volatile compounds of citron juices, reduced 30~50% after storage for 1 year and the trace component disappeared during storage. The sensory characteristics including color, aroma, taste and overall acceptability and sugar recipe were not significantly.