Analysis of orange volatiles with vapor sampling

Schultz, Thomas; Flath, Robert A.; Mon, T. R.

doi:10.1021/jf60178a019

Cited by 47 publications

(8 citation statements)

References 17 publications

(20 reference statements)

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“…The results of the further identification experiments (Table ) showed that 45 out of the 51 odorants detected by GC/Olfactometry could be identified. In general, the results confirmed data of previous studies ,,,,,− aimed at identifying either volatile or odor-active compounds in orange juices of different origins and varieties. However, 2-ethyl-3- and 2-ethyl-5-methylpyrazine ( 16 ) and 3-hydroxy-4,5-dimethyl-2(5 H ) furanone ( 46 ) are reported here as additional odorants in orange juice, although both showed only low FD factors.…”

Section: Resultssupporting

confidence: 89%

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Sellami

Mall

Schieberle

2018

J. Agric. Food Chem.

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Application of the aroma extract dilution analysis (AEDA) on the volatiles isolated by extraction/SAFE distillation from NFC (not from concentrate) juice from Hamlin oranges revealed 51 odor-active constituents in the flavor dilution (FD) factor range of 8 to 8192 among which vanillin, wine lactone, and ( R)-linalool appeared with the highest FD factors. The AEDA applied on the volatile fraction of the same batch of juice stored at 0 °C for 10 months under aseptic conditions showed clear changes in the aroma profile as well as in the FD factors of key odorants. The reduction in the intensity of the citrus-like, pungent, green odor attributes in the aroma profile correlated with the loss of 1-penten-3-one, acetaldehyde, and ( Z)-3-hexenal and a clear decrease in hexanal, octanal, nonanal, decanal, and ( E, E)-2,4-decadienal. Quantitation done by stabile isotope dilution assays followed by a calculation of odor activity values (ratio of concentration to odor thresholds in citrate buffer) confirmed that the quick loss of 1-penten-3-one and acetaldehyde already within a few weeks and a significant reduction in nearly all aldehydes over the storage time of 10 months were responsible for the changes in the overall aroma profile of the juice. The same approach applied on Hamlin juice from the next harvest year as well as on chilled stored NFC juice from Valencia oranges confirmed the results for another harvest year and another orange variety.

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Section: Resultssupporting

confidence: 89%

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

Sellami

Mall

Schieberle

2018

J. Agric. Food Chem.

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“…As the navel orangeworm (as its name implies) sometimes infests oranges as well as almond hulls, it might be of some use to consider volatiles common to both fruits. The volatiles of oranges have been fairly thoroughly studied (Teranishi et al, 1966; Schultz et al, 1971). Nonanal is a major component of the almond hulls.…”

Section: Methodsmentioning

confidence: 99%

Components of almond hulls: possible navel orangeworm attractants and growth inhibitors

Buttery¹,

Soderstrom²,

Seifert³

et al. 1980

J. Agric. Food Chem.

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“…Both chromatograms contain higher boiling components, of which detection has been difficult by the conventional direct sampling method, and the separation of peaks on the chromatogram is satisfactory. The advantages of this technique are: (1) the equipment is very simple, (2) the analysis can…”

Section: Tenax Headspace Trapping For the Dried Systemmentioning

confidence: 99%