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...

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 compone...

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...

BACKGROUND Oxidative stress has been linked to such degenerative diseases as atherosclerosis, and it has been suggested that increased dietary intake of antioxidants may reduce its progression. OBJECTIVE To determine the effect of mandarin juice consumption on biomarkers related to oxidative stress in hypercholesterolemic children. MATERIALS AND METHODS The diet of 48 children with plasma c...

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...

Four Korean kernel fruit (apple, pear, persimmon, and mandarin orange) juices were obtained by household processing techniques (i.e., blending, juicing). Whole and flesh fractions of each fruit were extracted by a blender or a juicer and then examined for phytochemical content (i.e., organic acids, polyphenol compounds). The antioxidant capacity of each juice was determined by ferric reducing a...

studies have shown that oxygenated compounds and tss are important in food products. it seems that cultivars have a profound influence on these factors. the goal of the present study is to investigate on flavor components and juice quality parameters of two mandarin cultivars. in the last week of january 2012, at least 10 mature fruit were collected and their peel oil was extracted using cold-p...

Fresh juices from mandarin varieties, from hybrids and from blends of these raw materials were evaluated by 100 consumers to determine acceptability and by 10 trained panellists to quantify sensory attributes. Trained panellists found the juice from Clemenules richer in both mandarin and fresh flavour (odour and taste) whereas Nova juice presented minimum scores for these attributes. These aspe...