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

Citation
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
Citations number
23
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
ISSN journal
00218561
Volume
42
Issue
7
Year of publication
1994
Pages
1525 - 1528
Database
ISI
SICI code
0021-8561(1994)42:7<1525:QO4VCI>2.0.ZU;2-3
Abstract
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.