Formation of α-terpineol in Citrus Juices, model and Buffer Solutions

摘要

The formation of α-terpineol form its putative precursors in citrus juice (d-limonene and linalool) was investigated in juice, buffers and model solutions. α-Terpineol content was higher in commercial lemon juice than in orange or graperfruit juices. Its content exceeded its taste threshold o 2.5 mg/L in orange juice stored for 1 Month at 35 deg. C. During storage of homogenized model solutions fortified with d- Limonene or linallo, α-terpineol was simultaneously formed and degraded, es- Pecially at 45 deg. C and its formationwas strongly dependent on pH.