Ranganna S, Govindarajan V S, Ramana K V
Crit Rev Food Sci Nutr. 1983;19(1):1-98. doi: 10.1080/10408398309527374.
In Part II of this review on citrus fruits, the literature on chemistry, technology, and quality evaluation are critically considered. Sweet oranges, mandarin, grapefruit, lemon, and lime are generally used for processing. The literature on chemical components of citrus fruit which include sugars, polysaccharides, organic acids, nitrogenous constituents and lipids; carotenoids which contribute to color; vitamins and minerals and flavonoids; limonoids, some of which impart bitterness to the juice; and the volatile components which contribute to aroma were reviewed in section A. Chilled and pasteurized juices, juice concentrates, and beverages are the important products manufactured commercially, and to a limited extent powdered citrus juices, canned segments, and marmalades. The literature on the manufacture of these products also as new types of juice and oil extractors; TASTE and other types of evaporators; tank farms to store juice and concentrate in bulk; aseptic filling in bulk containers and retail packs; alternate flexible and rigid containers other than glass and tin; and recovery of volatile flavoring constituents during juice processing are some of the important technological developments in the recent past and have been discussed in this section. Bitterness in citrus juices and its control, composition of cloud, and its stability and changes during storage have been reviewed. Essential oils, pectin, frozen and dried juice sacs, dried pulp and molasses, flavonoids, seed oil, and meal are the important byproducts, the manufacture of which is given in essential details. Generally, consumers judge the product on the basis of its sensory attributes. The quality of finished product is dependent upon the raw materials used and control of processes. In section C, the U.S. Department of Agriculture (USDA) standards for different products, physicochemical and microbiological parameters prescribed as indices of quality of fruit, juice, concentrate, and other products; composition of essential oils; and aroma concentrates are discussed in relation to sensory quality. Analytical methods for compounds affecting quality, and methods for detection of adulteration in different citrus products are briefly reviewed. The importance of sensorily evaluating quality of citrus products to select and develop quality control indices is emphasized. Areas where further research are required are indicated. A comprehensive bibliography is provided to aid further study and research.
在这篇关于柑橘类水果综述的第二部分，对化学、技术和质量评估方面的文献进行了批判性考量。甜橙、柑橘、葡萄柚、柠檬和酸橙通常用于加工。A部分综述了柑橘类水果的化学成分，包括糖类、多糖、有机酸、含氮成分和脂质；赋予颜色的类胡萝卜素；维生素、矿物质和类黄酮；柠檬苦素，其中一些会使果汁带有苦味；以及赋予香气的挥发性成分。冷藏和巴氏杀菌果汁、浓缩果汁和饮料是商业生产的重要产品，在有限程度上还有柑橘粉、罐装果肉和果酱。关于这些产品制造的文献，以及新型果汁和油提取器；TASTE和其他类型的蒸发器；用于大量储存果汁和浓缩汁的罐区；散装容器和零售包装的无菌灌装；除玻璃和锡之外的替代柔性和刚性容器；以及果汁加工过程中挥发性风味成分的回收，是近期一些重要的技术发展，并在本节中进行了讨论。对柑橘汁中的苦味及其控制、浑浊物的组成及其在储存期间的稳定性和变化进行了综述。香精油、果胶、冷冻和干燥的汁囊、干果肉和糖蜜、类黄酮、籽油和粕是重要的副产品，并详细介绍了其制造方法。一般来说，消费者根据产品的感官特性来评判产品。成品的质量取决于所使用的原材料和加工过程的控制。在C部分，讨论了美国农业部（USDA）针对不同产品的标准、规定为水果、果汁、浓缩汁和其他产品质量指标的理化和微生物参数；香精油的组成；以及与感官质量相关的香气浓缩物。简要综述了影响质量的化合物的分析方法以及不同柑橘产品中掺假的检测方法。强调了通过感官评估柑橘产品质量以选择和制定质量控制指标的重要性。指出了需要进一步研究的领域。提供了一份综合参考文献目录，以帮助进一步的学习和研究。
