FLAVOR COMPONENTS OF ITALIAN ORANGE JUICES

Nineteen aromatic components were identified by GC/MS and quantified b y GC-FID in 72 orange juices derived from the most widespread blond an d blood cultivars grown in Itay. Naveline and Washington navel juices were characterized by a relatively high content of trans-2-hexenol; Va lencia late was characterized by myrcene and Ovale calabrese by myrcen e and linalool. Sanguinello and Moro juices were distinguished by vale ncene, whereas no single flavor differentiated Tarocco juices. Statist ical treatment of the data by principal component and linear discrimin ant analyses pointed out the effectiveness of a reduced number of vari ables to discriminate most of the blond and blood juices, differentiat ing among their specific varieties. The most predictive flavors (myrce ne and valencene among terpenes, hexenols and linalool among alcohols) are known to contribute powerful citrusy and fruity-green top notes, respectively.