• Food Science of Animal Resources
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• v.27 no.3
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• pp.345-350
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• 2007

This study was carried out to establish the optimal preparation conditions of yoghurt made from goat milk with reduced goaty flavor by adding citrus concentrate and flavor. A central composite design was applied to investigate the effects of citrus concentrate ratio (0.5, 1.0, 1.5, 2.0, 2.5%), citrus flavor ratio (0.01, 0.02, 0.03, 0.04, 0.05%) and fructose ratio (3, 4, 5, 6, 7%). The physico-chemical and sensory characteristics of the sixteen yoghurt samples were compared. The addition of citrus concentrate had a significant (p<0.01) effect on the pH, $a^*,\;and\;b^*$ values. Regarding organoleptic properties, the addition of citrus concentrate had a significant (p<0.01) effect on color, and fructose had an effect on overall palatability. The maximum value of organoleptic goaty flavor was 2.35, more than double the minimum value. The optimum conditions predicted for minimizing goaty flavor of the yoghurt were 1.44% citrus concentrate, 0.0357% citrus flavor, and 6.91% fructose.

• Membrane Journal
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• v.16 no.1
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• pp.68-76
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• 2006

This is the research about the concentration of trace citrus flavor components in water by pervaporation. We have investigated the permeation characteristics depending on the material and formation of membranes using four siloxane-based polymer composite membranes. We have also chosen the optimal membrane and investigated the permeation characteristics depending on the feed temperature, concentration and flow rate. And then it has been analyzed by using resistance-in series model. In the permeation experiment of citrus essence aroma model solution through the four siloxane-based polymer composite membranes, PVDF/POMS membranes have showed the best flavor flux and enrichment factor. As a result of the permeation experiment depending on the feed temperature, concentration and flow rate, we can find that as the feed temperature and concentration increase, the flavor flux increases while the enrichment factor decreases. And the flavor flux and enrichment factor increased as the flow rate increases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1623-1630
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• 2011

The effects of addition of citrus peel powders (C 0, 0.5, 1 & 2%), dried Lentinus edodes powders (L 0, 0.5, 1 & 2%), and their combination (C-L) on the chemical, sensory and textural properties of pork sausages were studied. Addition of 0.5, 1 or 2% C, L, and C-L all significantly decreased moisture content, pH, and color a-values of sausage samples, whereas ash content and color b-value were increased (p<0.05). C, L, and C-L did not affect protein, fat, carbohydrates contents or texture characteristics. Sensory evaluation was performed by multivariate data analysis, namely principal component analysis (PCA). Eighty-two percent total variation was observed in the main structured information among the test groups: the first (PC1) and second (PC2) components of variation were 59 and 23%, respectively. Eight parameters (sweet flavor, pork aroma, bitterness, rancidity, salty flavor, color, sour flavor and citrus aroma) were utilized to describe the main sensory characteristic of the sausages. Addition of 0.5, 1 & 2% citrus peel was obviously correlated with PC1 (salty flavor, sour flavor and citrus aroma, pork aroma, and sweet flavor and rancidity), whereas addition of 0.5 & 1% Lentinus edodes was related with PC2 (aroma and rancidity).

• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.515-522
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• 2007

To develop the manufacturing method of ice cream with microbiologically safe and proper sensory quality using irradiation for sensitive consumer, 3 different flavors, which were resistant to their flavors against irradiation, were selected and used for ice cream manufacturing to reduce the irradiation-induced off-flavor problem. The general composition was not different among treatments. Total aerobic bacteria were detected as 2.38, 1.23, 1.38, and 1.15 log CFU/g level in ice cream with control(no flavor added), spearmint, mint, and citrus flavor, respectively. No viable cells were observed by irradiation at 1 kGy except for the control. Sensory evaluation indicated that the irradiated ice cream with spearmint flavor at 1 kGy and citrus flavor at 3 kGy had higher overall acceptability. Therefore, a low dose irradiation (less than 3 kGy) with mint or citrus flavors may enhance the safety of ice cream with proper sensory quality for sensitive consumer.

• The Korean Journal of Food And Nutrition
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• v.22 no.2
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• pp.293-301
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• 2009

The purpose of this study was to investigate the quality characteristics of Gamgyul-Injeulmi containing different ratios of Citrus mandarin powder(0, 3, 6, 9 and 12%). The moisture content of the control group was 45.37%. As the ratio of Citrus mandarin powder increased, moisture content decreased. The water holding capacity of glutinous rice flour with Citrus mandarin powder decreased gradually in proportion to the amount of Citrus mandarin powder added. An analysis of Hunter's color values for Gamgyul-Injeulmi indicate that the addition of Citrus mandarin powder leads to lower L value and higher a and b value compared to the control. Textural analysis of Gamgyul-Injeulmi showed that the hardness, cohesiveness, gumminess and chewiness increased as Citrus mandarin powder was added, whereas adhesiveness and springiness decreased. According to the sensory evaluation of Gamgyul-Injeulmi, as the ratio of Citrus mandarin powder was increased, the flavor, sweetness and hardness all increased. Gamgyul-Injeulmi with 6% Citrus mandarin powder was rated as the best in terms of color and for overall preference in the sensory evaluation.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.875-881
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• 2001

For beverage using Citrus reticulata, Ostrea gigas and medicinal herbs were formulated by determining optimum ratio of mixing to several other ingredients, the results of element and amino acid analyses with Ostrea gigas and Citrus reticulata were as follow. The mineral contents of Ca and Na in Ostrea gigas were 18.8 ppm and highest as 23.8 ppm, respectively. The content of aspartic acid in Citrus reticulata was 14290.431 pmol, and 8 kinds of essential amino acid contained. In the sensory test of beverage using Citrus reticulata, Ostrea gigas, the sensory score(color, taste, flavor) were the best on mixing ratio of Citrus 1g, Amomum 0.25g, Pueraria 0.5g, Ostrea I2g, citric acid 1g, sodium benzoate 0.5g, aspartic acid 0.5g, raw sugar 90g. The general analyses were similar 3 kinds of sample.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.58-63
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• 2007

To develop a new type of surimi with added citrus fruits, we examined the colors, textural properties and sensory evaluations of surimi after production. In the folding test, all samples had good flexibility, which suggested that addition of citrus fruits did not influence the flexibility of surimi. The pH in surimi samples was, in increasing order: lemon(Citrus limon), citron(Citrus junos), tangerine(Citrus unshiu), cumquet(Fortunella japonica var. margarita), and control. The pHs of each citrus fruits and the surimi with added citrus fruits were similar. Lightness increased in the following order: lemon, cumquet, control, citron, and tangerine surimi. Redness was high in the following order: tangerine, cumquet, control, citron, and lemon surimi. Yellowness increased in the following order: tangerine, cumquet, citron, lemon, and control surimi. There were no significant differences between lemon and control surimi. The hardness of surimi was highest in lemon, followed by citron, tangerine, cumquet, and control surimi. Although control surimi was the lowest, there were no significant differences among the samples. In terms of springness, it increased in the following order: tangerine, citron, control, lemon, and cumquet, but there were no significant differences among the samples. In sensory evaluation, overall acceptability decreased in the following order: cumquet, tangerine, control, citron, and lemon. Surimi containing cumquet got the best score in colors, textural properties, and taste except flavor. All samples got positive results in sensory ova luations, except for textural properties and taste of lemon and citron. Here, we confirm that surimi can be made with added citrus fruits, although we should examine in detail the quantities of added lemon and citron in a later study.

• Bulletin of the Korean Chemical Society
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• v.25 no.2
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• pp.271-279
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• 2004

The aroma component of Hallabong peel has been characterized by GC-MS with two different extraction techniques: solid-phase trapping solvent extraction (SPTE) and headspace solid-phase microextraction (HSSPME). Aroma components emitted from Hallabong peel were compared with those of other citrus varieties: lemon, orange and grapefruit by SPTE and GC-MS. d-Limonene (96.98%) in Hallabong was the main component, and relatively higher peaks of cis- ${\beta}$-ocimene, valencene and -farnesene were observed. Other volatile aromas, such as sabinene, isothujol and ${\delta}$-elemene were observed as small peaks. Also, principal components analysis was employed to distinguish citrus aromas based on their chromatographic data. For HSSPME, the fiber efficiency was evaluated by comparing the partition coefficient ($K_{gs}$Kgs) between the HS gaseous phase and HS-SPME fiber coating, and the relative concentration factors (CF) of the five characteristic compounds of the four citrus varieties. 50/30 ${\mu}$m DVB/CAR/PDMS fiber was verified as the best choice among the four fibers evaluated for all the samples.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.245-253
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• 2014

The objectives of this study were to investigate the quality characteristics of nutritional cereal bars with various concentrations (0, 5, 10, 15, 20%) of Citrus fruit extract. Regarding the color of nutritional cereal bars, the L value decreased according to the amount of nutritional cereal bars added, whereas a, b color values increased. The nutritional cereal bar with 5, 10, 15, and 20% Citrus fruit extract had a significantly lower hardness value than the control nutritional cereal bar. The result of a sensory test showed that the scores for color, taste, texture, and overall acceptability were the highest for the nutritional cereal bar with 15% Citrus fruit extract. The nutritional cereal bar with 20% Citrus fruit extract attained the highest flavor score. The results indicated that optimal concentration of Citrus fruit extract in nutritional cereal bars were 15%. The quality characteristics of the nutritional cereal bar were also potential materials for good healthy food.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1275-1279
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• 2004

Citron peel oil was extracted from citron (Citrus funas) fruit by steam distillation, and was used as starting material for microbial conversion to synthesize attractive flavor compounds by using Enterobacter agglomerans 6L. E. agglomerans was isolated from citron peel and was able to metabolize the citron peel oil and grew well ($A_{600}:\;3.0$) on the citron peel oil as the sole carbon source. Multiple terpene metabolites were produced by E. agglomerans 6L on M9 salt media with citron oil vapor. The identified bioconversion products from the citron peel oil included trans-2-decenal, octanol, $\delta$­valerolactone, $\gamma$-valerolactone, cryptone, hydroxycitronellol, cuminol, and $\gamma$-dodecalactone.