Effects of enzymatic treatments on yuzu (Citrus junos) juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions

• Published in: Food Science and Technology Research Vol. 29; no. 2; pp. 147 - 153
• Main Authors: Osaka, Takashi, Sakai, Chikako, Fujii, Kazuyoshi
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; Japan Science and Technology Agency
• Subjects: Cadinene; Citrus junos; Composition; Dry matter; Enzymes; Juices; Low temperature; paste; Pastes; residue; Residues; small amount of enzyme solution; yuzu; α-Pinene

This study investigated the effects of enzymatic treatments on yuzu (Citrus junos) squeezed juice residue under low temperature by adding small amounts of enzyme solutions on paste yields, and their volatile compositions. Yuzu juice residue was enzymatically degraded by adding different volumes of e...