QUANTITATIVE-DETERMINATION OF 46 VOLATILE CONSTITUENTS IN FRESH, UNPASTEURIZED ORANGE JUICES USING DYNAMIC HEADSPACE GAS-CHROMATOGRAPHY

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.