the effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. juice flavour components were extracted by using poly dimethyl silaxane  membranes( pdms ) and eluted by pentane dichloromethane and then analyzed by gc-fid and gc-ms. peel flavour components were extracted by using cold-press and eluted by using n-hexane and then analyze...

Kinnow mandarin (Citrus reticulate L.) peels are a storehouse of well-known bioactive compounds, viz., polyphenols, flavonoids, carotenoids, limonoids, and tocopherol, which exhibit an effective antioxidant capacity. However, naringin is the most predominant bitter flavanone compound found in that causes their bitterness. It prohibits utilization food-based products. In present study, novel app...

Organic acids play pivotal role in flavor and consumer acceptance of fruit beverages. Concentration of some organic acids in citrus juices was determined through HPLC and their retention during refrigerated storage was also evaluated. The concentration of organic acids were in the following pattern Citric Acid> Malic Acid> Ascorbic Acid> Tartaric Acid. Citric acid, malic acid, ascorbic acid and...

The effects of mandarin scions on peel components and juice quality parameters were investigated in this study. Peel flavor components were extracted by using cold-press and eluted by using n-hexane. Then all analyzed by GC-FID and GC-MS. Total soluble solids, total acids, pH value, ascorbic acid as well as density and ash were determined in juice obtained from mandarin scions. Twenty-seven, Tw...

In order to investigate the seasonal changes and the possible role of the free polyamines in the leaves and stems on the alternate bearing habit of the ‘Kinnow’ mandarin (Citrus reticulata Blanco) trees, a comparative study was conducted to analyze the levels of free polyamines  (putrescine, spermidine and spermine) in the leaves and stems tissues of “on” and &ldquo...