Investigation of citrus flavor adsorption during debittering of grapefruit juice using kinetic modeling and response surface methodology
Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, d-limonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first...
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Published in | Food science and biotechnology Vol. 20; no. 3; pp. 715 - 724 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Heidelberg
The Korean Society of Food Science and Technology
01.06.2011
한국식품과학회 |
Subjects | |
Online Access | Get full text |
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Summary: | Reconstituted grapefruit juice was debittered with XAD-7HP adsorbent resin in batch experiments and the adsorption rate constants of the bitter principal naringin and the volatile flavor compounds α-pinene, β-myrcene, d-limonene, α-terpineol, and β-caryophyllene were determined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor α-terpineol, followed by naringin and the other flavor compounds. The rate constant of each substance was influenced significantly by temperature, ratio of adsorbent/juice, and, except for α-terpineol, by the interaction of both factors (p less than 0.05). Response surface methodology (RSM) was applied for the development of regression models to predict the adsorption rate constants of all substances. On the basis of the regression models for d-limonene and naringin, a factor combination that minimized loss of flavor and maximized bitterness reduction during the debittering procedure was determined to be a combination of low temperature (13.9℃) and high adsorbent/juice ratio (3.6%). |
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Bibliography: | 2012002542 Q01 ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 G704-000139.2011.20.3.023 |
ISSN: | 1226-7708 2092-6456 |
DOI: | 10.1007/s10068-011-0101-y |