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 ${\alpha}$-pinene, ${\beta}$-myrcene, d-limonene, ${\alpha}$-terpineol, and ${\beta}$-caryophyllene wer...
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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 | Korean |
Published |
2011
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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 ${\alpha}$-pinene, ${\beta}$-myrcene, d-limonene, ${\alpha}$-terpineol, and ${\beta}$-caryophyllene were d-etermined using a pseudo-first order kinetic model. The highest rate constants were observed consistently for the off-flavor ${\alpha}$-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 ${\alpha}$-terpineol, by the interaction of both factors (p<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 ($13.9^{\circ}C$) and high adsorbent/juice ratio (3.6%). |
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Bibliography: | KISTI1.1003/JNL.JAKO201120241367500 |
ISSN: | 1226-7708 2092-6456 |