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KMID : 0380619940260060709
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 6 p.709 ~ p.712
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Flavor Components of Citron Juice as Affected by the Extraction Method
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이영철/Lee, Young Chul
정진웅/정승원/이경미/Jeong, Jin Woong/Jung, Sung Woon/Lee, Kyung Mee
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Abstract
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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 γ-terpinene, α-terpinene and so on.
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