Mg. Moshonas et Pe. Shaw, QUANTITATIVE-DETERMINATION OF 46 VOLATILE CONSTITUENTS IN FRESH, UNPASTEURIZED ORANGE JUICES USING DYNAMIC HEADSPACE GAS-CHROMATOGRAPHY, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1525-1528
A dynamic headspace gas chromatographic technique was used to quantify
46 volatile components of both hand extracted and mechanically extrac
ted fresh orange juice samples from five different cultivars, Valencia
, Pineapple, Hamlin, Pera, and navel,as well as one hybrid, Ambersweet
. The effect of higher peel oil levels in the mechanically extracted j
uices on amounts of specific components was demonstrated. Comparison o
f reported aroma threshold values for 34 of the components with amount
s present in juice showed certain components to be most likely to cont
ribute to fresh orange flavor. This study provides a more extensive da
tabase for volatile components in fresh orange juice than previously a
vailable.