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Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice
Joint Authors
Kuraya, Eisuke
Touyama, Akiko
Nakada, Shina
Higa, Osamu
Itoh, Shigeru
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-6, 6 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-07-06
Country of Publication
Egypt
No. of Pages
6
Abstract EN
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.
American Psychological Association (APA)
Kuraya, Eisuke& Touyama, Akiko& Nakada, Shina& Higa, Osamu& Itoh, Shigeru. 2017. Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166891
Modern Language Association (MLA)
Kuraya, Eisuke…[et al.]. Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice. International Journal of Food Science No. 2017 (2017), pp.1-6.
https://search.emarefa.net/detail/BIM-1166891
American Medical Association (AMA)
Kuraya, Eisuke& Touyama, Akiko& Nakada, Shina& Higa, Osamu& Itoh, Shigeru. Underwater Shockwave Pretreatment Process to Improve the Scent of Extracted Citrus junos Tanaka (Yuzu) Juice. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-6.
https://search.emarefa.net/detail/BIM-1166891
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166891