Changes of Major Constituents by Soaking of Citrus platymamma Peel with Spirit Solution
2007
Lee, S.H. (Cheju National University, Jeju, Republic of Korea) | Kim, J.H. (Cheju National University, Jeju, Republic of Korea) | Jeong, H.C. (Cheju National University, Jeju, Republic of Korea) | Yang, Y.T. (Jeju Provincial Agricultural Technology Institute, Jeju, Republic of Korea) | Koh, J.S. (Cheju National University, Jeju, Republic of Korea), E-mail: [email protected]
In order to prepare liqueur of Citrus platymamma, 500 g dried peel was soaked in 10 ℓ (5%, w/v) of 30~95% ethanol concentration for 70 days. Changes in pH was 5.19~4.80 with 30% ethanol concentration, and the pH was decreased as ethanol concentration decreases for 10 days after soaking. Color a-value was decreased and color b-value was increased according to higher ethanol concentration. Extract was 2.00~2.19% (w/v) with 30~70% ethanol concentration. Acid content was 0.18~0.21% (v/v) with 30~70% ethanol concentration, while 0.13~0.15% (v/v) with 95% ethanol concentration.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library