메뉴 건너뛰기




Volumn 69, Issue 8, 2004, Pages

Involvement of volatile sulfur compounds in ionizing radiation-induced off-odor of fresh orange juice

Author keywords

Ionizing radiation; Juice; Off odor; Volatile sulfur compounds

Indexed keywords

VALENCIA;

EID: 7444234829     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09905.x     Document Type: Article
Times cited : (19)

References (28)
  • 1
    • 0034582223 scopus 로고    scopus 로고
    • Analysis of volatile components and the sensory characteristics of irradiated raw pork
    • Ahn DU, Jo C, Olson DG. 2000. Analysis of volatile components and the sensory characteristics of irradiated raw pork. Meat Sci 54:209-15.
    • (2000) Meat Sci , vol.54 , pp. 209-215
    • Ahn, D.U.1    Jo, C.2    Olson, D.G.3
  • 2
    • 0032726317 scopus 로고    scopus 로고
    • Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry
    • Bazemore R, Goodner K, Rouseff RL. 1999. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry. J Food Sxi 64(5):800-3.
    • (1999) J Food Sxi , vol.64 , Issue.5 , pp. 800-803
    • Bazemore, R.1    Goodner, K.2    Rouseff, R.L.3
  • 3
    • 0027481558 scopus 로고
    • An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider
    • Besser R, Lett S, Weber J. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. J Amer Med Assoc 169:2217-20.
    • (1993) J Amer Med Assoc , vol.169 , pp. 2217-2220
    • Besser, R.1    Lett, S.2    Weber, J.3
  • 4
    • 0035191777 scopus 로고    scopus 로고
    • 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analysis
    • Bezman Y, Rouseff RL, Naim M. 2001. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analysis. J Agric Food Chem 49:5425-32.
    • (2001) J Agric Food Chem , vol.49 , pp. 5425-5432
    • Bezman, Y.1    Rouseff, R.L.2    Naim, M.3
  • 5
    • 0031734457 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli O157:H7 in apple juice by irradiation
    • Buchanan RL, Edelson SG, Snipes K, Boyd G. 1998. Inactivation of Escherichia coli O157:H7 in apple juice by irradiation. App Environ Microbiol 64:4533-5.
    • (1998) App Environ Microbiol , vol.64 , pp. 4533-4535
    • Buchanan, R.L.1    Edelson, S.G.2    Snipes, K.3    Boyd, G.4
  • 6
    • 0034843531 scopus 로고    scopus 로고
    • Degradation of monoterpenes in orange juice by gamma radiation
    • Fan X, Gates R. 2001. Degradation of monoterpenes in orange juice by gamma radiation. J Agric Food Chem 49:2422-6.
    • (2001) J Agric Food Chem , vol.49 , pp. 2422-2426
    • Fan, X.1    Gates, R.2
  • 7
    • 0037125099 scopus 로고    scopus 로고
    • Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection
    • Fan X, Sommers CH, Thayer DW, Lehotay SJ. 2002. Volatile sulfur compounds in irradiated precooked turkey breast analyzed with pulsed flame photometric detection. J Agric Food Chem 50:4257-61
    • (2002) J Agric Food Chem , vol.50 , pp. 4257-4261
    • Fan, X.1    Sommers, C.H.2    Thayer, D.W.3    Lehotay, S.J.4
  • 8
    • 0036290966 scopus 로고    scopus 로고
    • Pasteurization of fresh orange juice using gamma irradiation: Microbiological, flavor and sensory analysis
    • Foley DM, Pickett K, Varon J, Lee J, Min DB, Caporaso F, Prakash A. 2002. Pasteurization of fresh orange juice using gamma irradiation: microbiological, flavor and sensory analysis. J Food Sci 67:1495-501.
    • (2002) J Food Sci , vol.67 , pp. 1495-1501
    • Foley, D.M.1    Pickett, K.2    Varon, J.3    Lee, J.4    Min, D.B.5    Caporaso, F.6    Prakash, A.7
  • 9
    • 0001731457 scopus 로고    scopus 로고
    • Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice
    • Jia M, Zhang GZ, Min DB. 1998. Optimization of solid-phase microextraction analysis for headspace flavor compounds of orange juice. J Agric Food Chem 46:2744-7.
    • (1998) J Agric Food Chem , vol.46 , pp. 2744-2747
    • Jia, M.1    Zhang, G.Z.2    Min, D.B.3
  • 10
    • 0003776067 scopus 로고
    • The flame ionization detector
    • Hill HH, McMinn DG, editors. New York: John Wiley and Sons, Inc.
    • McMinn DG. 1992. The flame ionization detector. In: Hill HH, McMinn DG, editors. Detectors for capillary chromatography. New York: John Wiley and Sons, Inc. p 7-21.
    • (1992) Detectors for Capillary Chromatography , pp. 7-21
    • McMinn, D.G.1
  • 12
    • 0002540735 scopus 로고
    • Comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in foods
    • Mussinan CJ, Keelan ME, editors. Washington DC: American Chemical Society
    • Mistry BS, Reineccius GA, Jasper BL. 1994. Comparison of gas chromatographic detectors for the analysis of volatile sulfur compounds in foods. In: Mussinan CJ, Keelan ME, editors. Sulfur compounds in foods; ACS Symposium Series. 564. Washington DC: American Chemical Society. p 8-21.
    • (1994) Sulfur Compounds in Foods; ACS Symposium Series , vol.564 , pp. 8-21
    • Mistry, B.S.1    Reineccius, G.A.2    Jasper, B.L.3
  • 13
    • 0001446513 scopus 로고    scopus 로고
    • Review: Compounds involved in the flavor of surface mold-ripened cheese: Origins and properties
    • Molimard P, Spinnler HE. 1996. Review: Compounds involved in the flavor of surface mold-ripened cheese: origins and properties. J Dairy Sci 79:169-84.
    • (1996) J Dairy Sci , vol.79 , pp. 169-184
    • Molimard, P.1    Spinnler, H.E.2
  • 14
    • 0002282471 scopus 로고
    • Sulfur compounds in foods
    • Mussinan CJ, Keelan ME, editors. Washington DC: American Chemical Society
    • Mussinan, CJ, Keelan ME. 1994. Sulfur compounds in foods. In: Mussinan CJ, Keelan ME, editors. Sulfur compounds in foods: ACS Symposium Series. 564. Washington DC: American Chemical Society. p 1-6.
    • (1994) Sulfur Compounds in Foods: ACS Symposium Series , vol.564 , pp. 1-6
    • Mussinan, C.J.1    Keelan, M.E.2
  • 15
    • 0034977276 scopus 로고    scopus 로고
    • Citrus juice composition does not influence radiation sensitivity of Salmonella enteritidis
    • Niemira BA. 2001. Citrus juice composition does not influence radiation sensitivity of Salmonella enteritidis. J Food Prot 64:869-72.
    • (2001) J Food Prot , vol.64 , pp. 869-872
    • Niemira, B.A.1
  • 16
    • 0035023311 scopus 로고    scopus 로고
    • Irradiation inactivation of four Salmonella species in orange juices with varying turbidity
    • Niemira BA, Sommers CH, Boyd G. 2001. Irradiation inactivation of four Salmonella species in orange juices with varying turbidity. J Food Prot 64:614-7.
    • (2001) J Food Prot , vol.64 , pp. 614-617
    • Niemira, B.A.1    Sommers, C.H.2    Boyd, G.3
  • 17
    • 0001765828 scopus 로고
    • Composition of volatile flavor compounds in fresh and processed orange juices
    • Nisperos-Carriedo MO, Shaw PE. 1990. Composition of volatile flavor compounds in fresh and processed orange juices. J Agric Food Chem 38:1048-52.
    • (1990) J Agric Food Chem , vol.38 , pp. 1048-1052
    • Nisperos-Carriedo, M.O.1    Shaw, P.E.2
  • 18
    • 0032031859 scopus 로고    scopus 로고
    • Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a salmonellosis outbreak
    • Parish ME. 1998. Coliforms, Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a salmonellosis outbreak. J Food Prot 61:280-4.
    • (1998) J Food Prot , vol.61 , pp. 280-284
    • Parish, M.E.1
  • 20
    • 0002149710 scopus 로고
    • The flavor of non-alcoholic fruit beverages
    • Morton ED, Macleod AG, editors. Amsterdam, The Netherlands: Elsevier
    • Shaw PE. 1986. The flavor of non-alcoholic fruit beverages. In: Morton ED, Macleod AG, editors. Food flavours. Part B. The flavor of beverages. Amsterdam, The Netherlands: Elsevier. p 337-68.
    • (1986) Food Flavours. Part B. The Flavor of Beverages , pp. 337-368
    • Shaw, P.E.1
  • 21
    • 0000041075 scopus 로고
    • Volatile sulfur compounds in fresh orange juice and grape juices: Identification, quantification, and possible importance to juice flavor
    • Shaw PE, Ammons JM, Braman RS. 1980. Volatile sulfur compounds in fresh orange juice and grape juices: identification, quantification, and possible importance to juice flavor. J Agric Food Chem 28(4):778-81.
    • (1980) J Agric Food Chem , vol.28 , Issue.4 , pp. 778-781
    • Shaw, P.E.1    Ammons, J.M.2    Braman, R.S.3
  • 22
    • 0011437856 scopus 로고
    • Volatile sulfides in headspace gases of fresh and processed citrus juices
    • Shaw PE, Wilson III CW. 1982. Volatile sulfides in headspace gases of fresh and processed citrus juices. J Agric Food Chem 28(4):685-8.
    • (1982) J Agric Food Chem , vol.28 , Issue.4 , pp. 685-688
    • Shaw, P.E.1    Wilson III, C.W.2
  • 23
    • 0002846056 scopus 로고    scopus 로고
    • SPME fibers and selection for specific applications
    • Wercinski SAS, editor. New York: Marcel Dekker
    • Shirey RE. 1999. SPME fibers and selection for specific applications. In: Wercinski SAS, editor. Solid-phase microextraction: a practical guide. New York: Marcel Dekker. p 59-110.
    • (1999) Solid-phase Microextraction: A Practical Guide , pp. 59-110
    • Shirey, R.E.1
  • 24
    • 0002909324 scopus 로고    scopus 로고
    • New intervention processes for minimally processed juices
    • Sizer CE, Balasubramaniam VM. 1999. New intervention processes for minimally processed juices. Food Technol 53(10):64-7.
    • (1999) Food Technol , vol.53 , Issue.10 , pp. 64-67
    • Sizer, C.E.1    Balasubramaniam, V.M.2
  • 26
    • 84988112559 scopus 로고
    • Effect of sorbic acid on irradiation-induced sensory and chemical changes in sweetened orange juice and mango pulp
    • Thakur BR, Arya SS. 1993. Effect of sorbic acid on irradiation-induced sensory and chemical changes in sweetened orange juice and mango pulp. Internal J Food Sci Technol 28:371-6.
    • (1993) Internal J Food Sci Technol , vol.28 , pp. 371-376
    • Thakur, B.R.1    Arya, S.S.2
  • 27
    • 7444264220 scopus 로고
    • Comparison of foods: Fruits, and fruit juices, raw, processed and prepared
    • U. S. Dept. Agric. Human Nutrition Inform. Ser.
    • (USDA) United States Department of Agriculture. 1982. Comparison of foods: fruits, and fruit juices, raw, processed and prepared. Agriculture Handbook No. 8-9. U. S. Dept. Agric. Human Nutrition Inform. Ser. p 184.
    • (1982) Agriculture Handbook No. 8-9 , pp. 184
  • 28
    • 0037852104 scopus 로고    scopus 로고
    • Off-odor study with g-irradiated orange juice using sensory and volatile compound analyses
    • Yoo SR, Min S, Prakash A, Min DB. 2003. Off-odor study with g-irradiated orange juice using sensory and volatile compound analyses. J Food Sci 68:1259-64.
    • (2003) J Food Sci , vol.68 , pp. 1259-1264
    • Yoo, S.R.1    Min, S.2    Prakash, A.3    Min, D.B.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.