Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange Juice

Kirchner, J. G.; Miller, John M.

doi:10.1021/jf60074a004

Cited by 66 publications

(50 citation statements)

References 10 publications

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“…The average amounts and ranges of limonene, a-terpineol and carvone, determined in a high number of orange juices are represented in Table 1. In general, the obtained data are in agreement with that described previously (Kirchner & Miller, 1957;Moshonas & Shaw, 1994;Nisperos-Carriedo & Shaw, 1990;Shaw, 1986), however, the maximum values determined in our study are higher than the reported ones. Whereas ethyl 2-methylbutanoate is another natural orange constituent occurring in the mg range in juices, methyl 2-methylbutanoate and g-decalactone can be present as contaminants arising by carry over in the fruit juice technology.…”

Section: Aroma Compounds Of Orange and Apple Juicessupporting

confidence: 93%

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Elss

Kleinhenz

Schreier

2007

LWT - Food Science and Technology

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Section: Aroma Compounds Of Orange and Apple Juicessupporting

confidence: 93%

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Elss

Kleinhenz

Schreier

2007

LWT - Food Science and Technology

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“…21 α-Terpineol has been proposed as a quality indicator of essential oil components in some fruit juices because it occurs in aged orange juice. 22,23 The content of α-terpineol was the highest in Miyagawa-wase, while linalool content was the highest in the Miyamoto (Figure 1). …”

Section: Aldehydes and Alcoholsmentioning

confidence: 98%

Volatile constituents of satsuma mandarins growing in Korea

Choi

2004

Flavour & Fragrance J

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The volatile flavour components from cold-pressed peel oils (CPOs) of three varieties of Korean satsuma mandarin (Citrus unshiu Marcov. var. Miyamoto; C. unshiu Marcov. var. Miyagawa-wase; and C. unshiu Marcov. var. Aoshima) were analysed by GC, GC-MS and GC-olfactometry (GC-O). One hundred and sixteen volatile components were identified in this study by instrumental analyses, and 51 components were detected by sniffing test using GC-O. Limonene (82.8-89.2%) was the most abundant component in these samples, followed by γ γ γ γ γ -terpinene (4.2-5.1%) and myrcene (1.7%). β β β β β-Caryophyllene was the principal sesquiterpene hydrocarbon, its content in C. unshiu Marcov. var. Miyamoto being higher than in other varieties. The CPOs of the three satsuma mandarin varieties can easily be distinguished by the percentages of aldehydes, alcohols, ketones, esters and oxides. The sweet and fruity flavour was stronger in C. unshiu Marcov. var. Miyamoto, while the herbaceous flavour was stronger in C. unshiu Marcov. var. Miygawa-wase and var. Aoshima.

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“…Guenther and Grimm (1938) showed the presence of citral in California Valencia oil. The citral content of Florida Valencia Kirchner and Miller (1957), working with California Valencia orange juice, identified some 25-30 volatile components. Hall and Wilson (1925), in earlier work, identified volatile constituents of the juice as alcohols, carbonyls, acids, and esters.…”

mentioning

confidence: 99%

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Wolford

Attaway

Alberding

et al. 1963

Journal of Food Science

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SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph. Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties. Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.

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Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange Juice

Cited by 66 publications

References 10 publications

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Volatile constituents of satsuma mandarins growing in Korea

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

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Canning and Storage Effects, Volatile Water-Soluble and Oil Constituents of Valencia Orange Juice

Cited by 66 publications

References 10 publications

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Volatile constituents of satsuma mandarins growing in Korea

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

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Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a