ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
—Nootkatone, a sesquiterpene ketone previously reported as a primary flavoring constituent in grapefruit oil, has been tested for flavoring effect in grapefruit juice reconstituted from foam-mat-dried crystals. Unexpected difficulties were encountered in achieving uniform dispersion of the nootkatone. After a satisfactory method was developed, flavor thresholds and preferences were established by comparing samples of juice containing nootkatone with controls. Nootkatone was detectable at 1 ppm in water and at 6 ppm in 10.5’Brix reconstituted grapefruit juice. Threshold levels were the same in samples with and without “locked-in” oil. Flavor effects were evaluated on four samples: 1) nootkatone isolated from grapefruit oil; 2) a sample of nootkatone synthesized from valencene, and purified repeatedly by GLC; 3) a routinely purified sample of synthetic nootkatone purified by GLC; and 4) a sample of crystalline nootkatone. All had the same threshold. To some judges the nootkatone was very bitter at a level above 7 ppm. For most iudges however, at slightly above threshold level (about 6—7 ppm) the flavor and aroma of grapefruit iuice were enhanced by the presence of nootkatone.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1967.tb01961.x
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