Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice
Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2017/2375181 |
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| _version_ | 1832554917383897088 |
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| author | Eisuke Kuraya Akiko Touyama Shina Nakada Osamu Higa Shigeru Itoh |
| author_facet | Eisuke Kuraya Akiko Touyama Shina Nakada Osamu Higa Shigeru Itoh |
| author_sort | Eisuke Kuraya |
| collection | DOAJ |
| description | Citrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes. |
| format | Article |
| id | doaj-art-9f892b14e3b34eed848c9ef71d4e9ff0 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-9f892b14e3b34eed848c9ef71d4e9ff02025-02-03T05:50:15ZengWileyInternational Journal of Food Science2356-70152314-57652017-01-01201710.1155/2017/23751812375181Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) JuiceEisuke Kuraya0Akiko Touyama1Shina Nakada2Osamu Higa3Shigeru Itoh4National Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, JapanNational Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, JapanNational Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, JapanNational Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, JapanNational Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, JapanCitrus junos Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.http://dx.doi.org/10.1155/2017/2375181 |
| spellingShingle | Eisuke Kuraya Akiko Touyama Shina Nakada Osamu Higa Shigeru Itoh Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice International Journal of Food Science |
| title | Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice |
| title_full | Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice |
| title_fullStr | Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice |
| title_full_unstemmed | Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice |
| title_short | Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice |
| title_sort | underwater shockwave pretreatment process to improve the scent of extracted citrus junos tanaka yuzu juice |
| url | http://dx.doi.org/10.1155/2017/2375181 |
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