December 10/Journal of Technology -- "Eight mandarin cultivars have been analyzed for their content of vitamin C, minerals (Ca, Mg, K, Na, Fe, Cu, Mn and Zn), CIELab color coordinates (L*, a*, b*, C* and h(ab)), total volatile compounds content and sensory aroma intensity of juice. Experimental results proved that no important enough differences were found in the minerals contents to decide which mandarin cultivar was of higher quality," scientists writing in the journal Food Science and Technology International report.

"Clemenules provided the darkest juice with the highest vitamin C content and with the most intense mandarin aroma. On the other hand, Nova and Hernandina mandarin could be considered as the worst cultivars for juice production," wrote F. Beltran and colleagues, Catholic University.

The researchers concluded, "Finally, if Clemenules mandarins were not available for juice processing, Orogrande, Clemenpons, Ellendale and Marisol could also be good options."

Beltran and colleagues published their study in Food Science and Technology International ("Effects of Mandarin Cultivar on Quality of Mandarin Juice." Food Science and Technology International, 2008;14(4):307-313).

Additional information can be obtained by contacting F. Beltran, Catholic University San Antonio, Dept. of Food Science & Technology, Campus Jeronimos S-N, Murcia 30107, Spain.

From the December 22, 2008, Prepared Foods e-Flash