DISCRIMINATION BETWEEN FRESHLY MADE AND STORED RECONSTITUTED ORANGE JUICE USING GC ODOR PROFILING AND AROMA VALUES

The aroma of freshly made and stored reconstituted orange juice was an alyzed by GC-MS and GC-FID. The importance of the individual compounds was evaluated by calculation of aroma values. For comparison, the sam e samples were evaluated by a GC-sniffing technique called GC Odour Pr ofiling, using a panel of five assessors. Both methods showed that the re were significant differences between freshly made and stored juice, but the two methods did not always show the same compounds/odours to be important. On the other hand, many similarities were seen, as ethyl butanoate, beta-pinene, limonene, octanal and linalool were shown to be important by both methods. In conclusion, both methods proved to be useful for identifying important aroma compounds in orange juice and for discrimination between fresh and stored juice. (C) 1998. Elsevier Science Ltd. All rights reserved.