Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Beltrán, F.
Right arrow Articles by Carbonell-Barrachina, A.A.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Effects of Mandarin Cultivar on Quality of Mandarin Juice

F. Beltrán

Department of AgroFood Technology, Miguel Hernández University Carretera de Beniel km 3.2. 03312 Orihuela, Alicante, Spain

A.J. Perez-López

Department of Food Science and Technology, Catholic University of San Antonio. Campus de los Jerónimos s/n. 30107 Guadalupe, Murcia, Spain, ajperez{at}pdi.ucam.edu

J.M. López-Nicolás

Department of Biochemistry and Molecular Biology-A, University of Murcia. Campus de Espinardo, 30071 Murcia, Spain

A.A. Carbonell-Barrachina

Department of AgroFood Technology, Miguel Hernández University Carretera de Beniel km 3.2. 03312 Orihuela, Alicante, Spain

Eight mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn, and Zn), CIELab color coordinates (L*, a*, b*, C*, and h ab), total volatile compounds content and sensory aroma intensity of juice. Experimental results proved that no important enough differences were found in the minerals contents to decide which mandarin cultivar was of higher quality. Clemenules provided the darkest juice with the highest vitamin C content and with the most intense mandarin aroma. On the other hand, Nova and Hernandina mandarin could be considered as the worst cultivars for juice production. Finally if Clemenules mandarins were not available for juice processing, Orogrande, Clemenpons, Ellendale, and Marisol could also be good options.

Key Words: citrus • mandarin • juices • aroma • color • minerals • vitamin C

Food Science and Technology International, Vol. 14, No. 4, 307-313 (2008)
DOI: 10.1177/1082013208097443
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?