Please use this identifier to cite or link to this item:
|Title:||Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice|
Pomelo (Citrus grandis (L.) Osbeck)
|Source:||Cheong, M.W., Liu, S.Q., Zhou, W., Curran, P., Yu, B. (2012-12-15). Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice. Food Chemistry 135 (4) : 2505-2513. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2012.07.012|
|Abstract:||Two cultivars (Citrus grandis (L.) Osbeck PO 51 and PO 52) of Malaysian pomelo juices were studied by examining their physicochemical properties (i.e. pH, °Brix and titratable acidity), volatile and non-volatile components (sugars and organic acids). Using solvent extraction and headspace solid-phase microextraction, 49 and 65 volatile compounds were identified by gas chromatography-mass spectrometer/flame ionisation detector, respectively. Compared to pink pomelo juice (cultivar PO 52), white pomelo juice (cultivar PO 51) contained lower amount of total volatiles but higher terpenoids. Descriptive sensory evaluation indicated that white pomelo juice was milder in taste especially acidity. Furthermore, principal component analysis and partial least square regression revealed a strong correlation in pomelo juices between their chemical components and some flavour attributes (i.e. acidic, fresh, peely and sweet). Hence, this research enabled a deeper insight into the flavour of this unique citrus fruit. © 2012 Elsevier Ltd. All rights reserved.|
|Source Title:||Food Chemistry|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Feb 19, 2018
WEB OF SCIENCETM
checked on Feb 7, 2018
checked on Feb 20, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.