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Ni H.,Jimei University | Ni H.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology | Zhang S.F.,Jimei University | Gao Q.F.,Jimei University | And 5 more authors.
Food Science and Biotechnology | Year: 2015

Quantification of limonin, naringin, prunin, and naringenin is an important approach for monitoring of debittering processes of citrus products. Naringin and limonin have different polarity and solubility values, causing difficulty in simultaneous extraction and quantification. A procedure combining HPLC and solid-phase extraction was developed to simultaneously quantify these analytes in citrus juice. Analytes exhibited calibration curves of good linearity along with low limit of detection and limit of quantification values. Naringin, prunin, naringenin, and limonin exhibited respective recovery values of 92.2–100.6, 92.0–97.3, 98.1–102.2, and 102.4–103.9%, respectively. Relative standard deviations were lower than 5%. For analysis of naringin, prunin, naringenin, and limonin in citrus juices, the simultaneous method displayed analytical results identical to traditional respective quantification methods. The simultaneous method is highly effective for monitoring naringin, prunin, naringenin, and limonin levels in citrus juice. © 2015, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.

Ji H.,Jimei University | Ji H.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology | Ni H.,Jimei University | Ni H.,Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology | And 9 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2015

Objective: In order to study the effects of pasteurization on the volatiles and flavors of Guanxi pummelo juice. Methods: The volatiles of Guanxi pummelo juice were extracted by solid-phase micro-extraction (SPME) and detected by gas chromatography-mass spectrometer (GC-MS). Results: 27 volatiles were identified in the fresh pummelo juice, in which 1-hexanol (173.27 μg/L) and (E)-3-hexen-1-ol (88.41 μg/L) were the main volatiles. the treatment of pasteurization resulted in the generations of (E)-3-penten-2-one and benzene acetaldehyde, the increases in the concentration of hexanal, (E)-2-hexenal, heptanal, octanal, 1-octanol, (Z)-linalool oxide, (E)-linalool oxide, linalool and nonanal and decreases in the concentration of ethyl 2-methylbutanoate. After pasteurization, the main volatiles changed to 1-hexanol (182.43 μg/L) and (Z)-linalool oxide(140.40 μg/L). The calculation of odor activity value showed that fresh Guanxi pummelo juice had an aroma main consisting of mushroom, cooked, green and floral odor; whereas the pasteurized juice had a much stronger aroma composed of floral, green and cooked odor. These results provided first-hand information for illuminating the effect of processing on pummelo juice. ©, 2015, Chinese Institute of Food Science and Technology. All right reserved.

Sun H.,Jimei University | Ni H.,Jimei University | Ni H.,Clemson University | Yang Y.,Jimei University | And 7 more authors.
Journal of Agricultural and Food Chemistry | Year: 2014

Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different from its counterparts induced by oxygen and heat. The strong oily note of the sunlight-exposed EO was attributed to the existence of linalool oxides and limonene oxides, as well as the lack of neral and geranial, for which UV sunlight was revealed to be the critical contributor causing the chemical reactions for the aroma changes. The results demonstrated that UV sunlight could significantly affect the aroma of the pummelo EO, providing valuable information that will benefit the production and storage of EO-based aromatic products. © 2014 American Chemical Society.

Sun H.,Jimei University | Ni H.,Jimei University | Ni H.,Clemson University | Yang Y.,Jimei University | And 6 more authors.
Flavour and Fragrance Journal | Year: 2014

Volatile extracts were prepared from the peel of pummelo by cold pressing (CP), water distillation (WD), simultaneous distillation and extraction (SDE), microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical CO2 fluid extraction (SFE). They were analysed by sensory evaluation and gas chromatography-mass spectrometry (GC-MS). The former technique showed that the CP essential oil (CP-EO), MAE and UAE extracts possessed similar odour profiles to the natural pummelo odour, whereas the SDE extract and WD essential oil (WD-EO) presented the fermented/overripe and alcohol/pungent notes, and the SFE extract had a sweet note. Although the GC-MS analyses revealed the six extracts had a certain degree of differences in their compositions, they had similar major volatiles, including limonene (301 476-497 028 μg/ml), β-myrcene (86 400-230 400 μg/ml), β-pinene (1370-7129 μg/ml), linalool (1916-4482 μg/ml) and germacrene D (1165-2327 μg/ml). Analyses of odour activity values (OAVs) and cluster analysis revealed the fermented/overripe and alcohol/pungent notes of the SDE extract and WD-EO were attributed to nerol, geraniol and linalool oxide. The sweet note of the SFE extract was ascribed to citronellal and limonene oxide. Besides, a lack of limonene, neral and geranial resulted in a light green aroma of the SFE extract. This information might be valuable for further development of aromatically desirable products from citrus fruits. © 2014 John Wiley & Sons, Ltd.

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