Analysis of recovered natural orange flavor enhancement materials using gas chromatography

Abstract

New information is presented concerning the chemistry of flavor relative to the processing of orange juices. Capillary column-flame ioniza-

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

“…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.…”

Composition of Orange Essence Oil

“…This analysis was undertaken in order to determine if significant amounts of the volatile compounds characteristic of orange essence were present in the oil. Ethyl butyrate was the only major component in essence oils which had been commonly observed in the orange essences (Teranishi et al, 1966 andWolford et al, 1967), but not in coldpressed orange oils. The presence of this compound in the oil can be explained as the result of the partitioning of volatile essence components between the aqueous essence phase and the oil phase.…”

Orange juice quality with an emphasis on flavor components

“…46 The volatile flavor components in recovered orange essence are listed in Table 9. 11 Besides those in Table 9, other reported volatiles of orange essence include: l-penten-3-ol, methyl butyrate, methyl hexanoate, benzaldehyde, and y-decanolactone. 39 Minor essence components more recently reported include 1,1-ethoxymethoxyethane, ethyl vinyl ketone, trans 2-pentenal, heptanol c/s-2,8-p-menthadiene-l-ol, cis carveol, and piperitenone.…”