貯蔵中の温州ミカン果汁のジメチルスルフィド生成抑制に及ぼす金属スズの影響

概要

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Fresh Satsuma mandarin juice was packed at 95_??_96°C in brown glass bottles with or without a tin plate. A capillary gas chromatograph with a flame photometric detector was used to monitor dimethyl sulfide (DMS) in the bottled juices during 16 weeks of storage at 0°C, 25°C, and 40°C. Considerable differences in DMS were observed between juices with and without the tin plate. It is probable that the tin plates inhibited DMS formation in the Satsuma mandarin juice.