Kuraya Eisuke, Touyama Akiko, Nakada Shina, Higa Osamu, Itoh Shigeru
National Institute of Technology, Okinawa College, 905 Henoko, Nago City, Okinawa 905-2192, Japan.
Int J Food Sci. 2017;2017:2375181. doi: 10.1155/2017/2375181. Epub 2017 Jul 6.
Tanaka (yuzu) has a strong characteristic aroma and thus its juice is used in various Japanese foods. Herein, we evaluate the volatile compounds in yuzu juice to investigate whether underwater shockwave pretreatment affects its scent. A shockwave pretreatment at increased discharge and energy of 3.5 kV and 4.9 kJ, respectively, increased the content of aroma-active compounds. Moreover, the underwater shockwave pretreatment afforded an approximate tenfold increase in the scent intensity of yuzu juice cultivated in Rikuzentakata. The proposed treatment method exhibited reliable and good performance for the extraction of volatile and aroma-active compounds from the yuzu fruit. The broad applicability and high reliability of this technique for improving the scent of yuzu fruit juice were demonstrated, confirming its potential for application to a wide range of food extraction processes.
田中（柚子）具有浓郁独特的香气，因此其果汁被用于各种日本食品中。在此，我们评估柚子汁中的挥发性化合物，以研究水下冲击波预处理是否会影响其香气。分别在3.5 kV的放电量和4.9 kJ的能量下进行冲击波预处理，增加了香气活性化合物的含量。此外，水下冲击波预处理使陆前高田种植的柚子汁的香气强度提高了约十倍。所提出的处理方法在从柚子果实中提取挥发性和香气活性化合物方面表现出可靠且良好的性能。该技术在改善柚子果汁香气方面具有广泛的适用性和高可靠性，证实了其在广泛的食品提取过程中的应用潜力。
