Juice, mandarin

Moore et al. (56) reported that the decomposition of ascorbic acid in orange juice was directly associated with darkening. According to Curl (57), the development of off flavors in orange juices at 13-71% soluble solids was closely paralleled by the loss of ascorbic acid and by darkening. In mandarin juice, Aiba et al. (58) found that the rate of browning was related to the decomposition of ascorbic acid. Studies with the juice of natsu-... 

A subgroup of the German Chemical Society (173,174) recently published a system which proposed a means of evaluating the juice content of low-juice beverages. It is based on the concentrations of potassium, phosphorus, proline, formol number, isocitric acid and malic acid. Equations for the juice content of lemonades and orange juices (with possible mixture of tangerine or mandarin juice) based drinks are ... 

In strawberry puree, pressurization above 250 MPa generated a poly-phenoloxidase activity loss of 60%, while peroxidase activity decreased in 25% with pressures above 230 MPa. A combination of temperature and pressure reduced the activity of pectin methyl esterase in orange juice by up to 50% (Cano et al., 1997). As shovm by Basak and Ramaswamy (1996), the inactivation of pectin methyl esterase in orange juice depends on pressure level, time of treatment, pH, and soluble solids content. In Satsuma mandarin juice, 300-400 MPa for 10 min was required to partially inactivate the pectin methyl esterase, which was reactivated neither after treatment nor during storage. This demonstrated that the greater the concentration of soluble solids in the medium the lower the inactivation of the enzyme (Ogawa et al., 1990). 

Ogawa, H., Fukuhisa, K., Kubo, Y., and Fukumoto, H. Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice effects of juice concentration, pH, and organic acids, and comparison with heat sanitation, Agric, Biol. Chem., 54,1219,1990. 

Takahashi, Y Ohta, H. Yonei, H. Ifuku, Y. Microbicidal effect of hydrostatic pressure on satsuma mandarin juice. Internat. J. Food Sci. Technol. 1993, 28, 95—102. 

Carotenoids are, as a rule, present in plants as a complex mixture. For example, the orange has more than 50 well characterized compounds, of which only those that exceed 5% of the total carotenoids are presented in Table 3.57. Hydroxy-carotinoids are often present as esters of fatty acids e. g., orange juice contains 3-hydroxy-P-carotene (cryptoxanthin) esterified with lauric, myristic and palmitic acid. The quantitative analysis of this ester fraction is used as proof of an adulteration of orange juice with mandarin juice. 

Carreno JM, Gurrea MG, Sampedro E, Carbonell JV. 2010. Effect of high hydrostatic pressure and high pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice. Eur Food Res Tech 232 265-274. 

Lim S, Yagiz Y, Balaban MO. 2006. Continuous high pressure carbon dioxide processing of mandarin juice. Food Sci BioTech 15 13-18. 

The drink is a mandarin-flavored vodka drink, with calamansi lime juice, honey and mint. The calamansi lime is a small, extremely sour lime, popular in the Philippines, that tastes like a lemon crossed with a mandarin orange. 

Mandarin oranges (juice, pulp, rind), leaves of mandarin orange tree, soil... 

Y. Fukai, T. Oishi, Y. Asano and K. Ishikawa, An analytical method of fenothiocarb and its 3 metabolites in mandarin oranges (juice, pulp, rind), in Abstracts of the 9th Annual Meeting of the Pesticide Science Society of Japan, p. 150 (1984). 

Much of the FLS biochemical and structure/fimction analysis has focused on a protein from C. unshiu (mandarin). A cDNA was isolated based on sequence homology to an Arabidopsis FLS EST (153O10T7) and used as a probe to determine regulation of gene expression [92]. Higher expression was observed in young leaf, flower, peel, and juice sac/segment epidermis tissues. Expression decreased with tissue age, as has been observed for citrus CHS, CHI, and F3H [57]. Southern analysis... 

The taste thresholds for dimethyl anthranilate and thymol (Table XI) indicate the effect of these two components on the aroma of mandarin oil and the flavor of tangerine juice containing mandarin oil. Dimethyl anthranilate is by far the more potent flavor component, for it is detectable at a level that is one-hundredth that of thymol in water and one-thousandth that of thymol in bland tangerine juice (Table XI). We estimated the levels of thymol and dimethyl anthranilate in tangerine juice flavored with mandarin oil to be 220 ppb of thymol and 782 ppb of dimethyl anthranilate based on a level of 0.012% oil in the juice. The level of dimethyl anthranilate present is about five times its taste threshold in tangerine juice, but the level of thymol is almost one seven-hundredth (1/700) its taste threshold in tangerine juice. Thus, dimethyl anthranilate is much more likely to... 

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