The effects of rootstock on the volatile flavour components of page mandarin juice and peel were investigated in this study. Juice flavour components were extracted by using Poly dimethyl silaxane  membranes( PDMS ) and eluted by pentane dichloromethane and then analyzed by GC-FID and GC-MS. Peel flavour compone...

Kinnow mandarin (Citrus reticulata) peel, an agricultural solid waste of the juice processing industry, was studied to understand mass transfer kinetics during osmotic dehydration and its process optimization. The experiments were conducted in sucrose (40, 50, 60° Brix) at different temperatures 40, 60°C duration 0–240 min. Central Composite Design used for optimization with variables, such as ...

Studies had shown that oxygenated compounds are important in food products. It seems that extraction methods had a profound influence on this factor. The goal of the present study is to investigate on flavor components of Murcott mandarin obtained using cold-press and hydro distillation. In the last week of January 2012, at least 50 mature fruit were collected from many parts of the same trees....

Studies had shown that oxygenated compounds are important in food products. It seems that extraction methods had a profound influence on this factor. The goal of the present study is to investigate on flavor components of Murcott mandarin obtained using cold-press and hydro distillation. In the last week of January 2012, at least 50 mature fruit were collected from many parts of the same trees....