Home > XV International Citrus Congress > Influence of processing and storage on the aroma profiles of mandarin juice: a short review

Articles

Influence of processing and storage on the aroma profiles of mandarin juice: a short review

Article number

1448_39

Pages

307 – 310

Language

English

Abstract

Mandarin juice is rich in flavor, but off-flavors are prone to occurring during processing and storage, affecting quality.
This study analyzes the flavor changes and influencing factors and finds that processing and storage conditions, such as heat treatment, light exposure, and high-temperature storage, can lead to the formation of off-flavor substances and changes in the stability of aroma-active compounds.
Future research directions include non-thermal processing technologies, light-protective packaging, biosynthetic pathways of flavor compounds, interactions between flavor components, and assessment of environmental impacts to improve the flavor quality of citrus juice and promote the sustainable development of the citrus juice industry.

Publication

XV International Citrus Congress

Authors

Wenqin Ma, Feiyang Yang, Ge Wang, Miner Huang, Yaoxin Huang, R.L. Rouseff, Yujiao Cheng, Linhua Huang

Keywords

mandarin juice, aroma profiles, off-flavor compounds, processing and storage condition

Full text

https://doi.org/10.17660/ActaHortic.2026.1448.39

Groups involved

Division Tropical and Subtropical Fruit and Nuts

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