Flavor Components of Italian Orange Juices

Maccarone, Emanuele; Campisi, Salvatore; Fallico, Biagio; Rapisarda, Paolo; Sgarlata, Rosa

doi:10.1021/jf970949d

Cited by 51 publications

(30 citation statements)

References 12 publications

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“…Flavonoids narirutin, hesperidin and didimin are characteristic of all the oranges and may be used in the control of beverages containing orange juice as an ingredient. More specific to discriminate the blood orange juice employ is the distribution of hydroxy cinnamic acid [21], of volatile compounds [22] and fatty acids [23] as well as the aminoacids distributions [24]. However, all these parameters may not be used as unique markers to the identification of red orange juice in fruit beverages, where the percentage of orange is reduced significantly compared to the 100% juice.…”

Section: Resultsmentioning

confidence: 99%

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

et al. 2015

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Pigmented oranges are a high value typical product, used for the production of healthy juice-based drinks due to the peculiar presence of anthocyanins as dietary antioxidants. A qualitative HPLC/PDA/MS analytical method for verifying presence/absence of blood orange anthocyanins was validated in accordance with Eurachem guide in terms of accordance (100%), specificity/selectivity, repeatability of retention time (CV < 0.5%), limit of detection (0.36 mg/L) and limit of decision (0.41 mg/L). Fifty commercial red orange juice beverages were collected on the market and analyzed to assess the occurrence of blood orange anthocyanins. The results showed that only 60% of analyzed products have a minimum content of anthocyanins of blood orange, guaranteeing the specifications of the product they publicize and sell until the expiration date. Therefore, it is possible to envisage a gradual degradation of the specific parameter (anthocyanins) or willful misconduct of producers (non-use of blood orange juice). In both cases, the consumer buys a product with high added value without such value being guaranteed. This information will be useful to revise the expiration date of these products, the percentage of blood orange juice used in the preparation and/or the storage conditions of the products. OPEN ACCESSBeverages 2015, 1 83

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Section: Resultsmentioning

confidence: 99%

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

et al. 2015

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“…The monoterpene R-limonene normally accounts for over 90% of the essential oils of the citrus fruit (Weiss, 1997). The sesquiterpenes valencene and a-and b-sinensal, although present in minor quantities in oranges, play an important role in the overall flavor and aroma of orange fruit (Maccarone et al, 1998;Vora et al, 1983;Weiss, 1997). Nootkatone, a putative derivative of valencene, is a small fraction of the essential oils, but has a dominant role in the flavor and aroma of grapefruit (MacLeod and Buigues, 1964;Shaw and Wilson, 1981), while the monoterpene S-linalool was found to be an important general strawberry aroma compound Larsen and Poll, 1992) and is found in many other fruits including peaches, guavas, nectarines, papayas, mangoes, passion fruits, tomatoes, litchi, oranges, prickly pears and koubos (Baldwin et al, 2000;Bernreuther and Schreier, 1991;Flath and Takahashi, 1978;Idstein et al, 1985;Ninio et al, 2003;Ong and Acree, 1998;Visai and Vanoli, 1997).…”

Section: Carbohydrate-derived Flavor Compoundsmentioning

confidence: 99%

Biosynthesis of plant‐derived flavor compounds

Schwab¹,

Davidovich‐Rikanati²,

Lewinsohn³

2008

The Plant Journal

942

704

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SummaryPlants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma and flavor molecules due to interactions with human receptors. These low-molecular-weight substances derived from the fatty acid, amino acid and carbohydrate pools constitute a heterogenous group of molecules with saturated and unsaturated, straight-chain, branched-chain and cyclic structures bearing various functional groups (e.g. alcohols, aldehydes, ketones, esters and ethers) and also nitrogen and sulfur. They are commercially important for the food, pharmaceutical, agricultural and chemical industries as flavorants, drugs, pesticides and industrial feedstocks. Due to the low abundance of the volatiles in their plant sources, many of the natural products had been replaced by their synthetic analogues by the end of the last century. However, the foreseeable shortage of the crude oil that is the source for many of the artifical flavors and fragrances has prompted recent interest in understanding the formation of these compounds and engineering their biosynthesis. Although many of the volatile constituents of flavors and aromas have been identified, many of the enzymes and genes involved in their biosynthesis are still not known. However, modification of flavor by genetic engineering is dependent on the knowledge and availability of genes that encode enzymes of key reactions that influence or divert the biosynthetic pathways of plant-derived volatiles. Major progress has resulted from the use of molecular and biochemical techniques, and a large number of genes encoding enzymes of volatile biosynthesis have recently been reported.

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“…2 Ample studies have been carried out in order to investigate the volatile compounds present in many citrus fruits. The scope of the research ranges from the famous cultivars, such as Valencia and Navel oranges, 3 blood and blond oranges, 4 mandarins and Dancy tangerines 5 and ponkans, 6 to the local cultivars, such as Italian blood and blond oranges, 7 Japanese yuzu 8 and Turkish kozan. 9 Research was also extended from the citrus essential oils [10][11][12] to the juices, [13][14][15] as they have different aroma profiles.…”

Section: Introductionmentioning

confidence: 99%

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

Dharmawan

Kasapis

Curran³

et al. 2007

Flavour & Fragrance J

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The volatile compounds in three selected citrus fruits from Asia, Indonesian Pontianak orange (Citrus nobilis Lour. var. microcarpa Hassk.), Indian Mosambi (Citrus sinensis Osbeck) and Philippine Dalandan (Citrus reticulata Blanco), were characterized. The volatile compounds from the headspace of the citrus juices were isolated by solid-phase microextraction (SPME) prior to separation with gas chromatograph (GC) and identification by mass spectrometry (MS). The volatile compounds of the juices were extracted by diethyl ether for quantitative analysis, using GC-flame ionization detector (GC-FID). A total of 51 compounds were detected in Pontianak orange, 50 in Mosambi and 41 in Dalandan juice. They comprise terpenes, carbonyls, alcohols, esters and hydrocarbons, with limonene as the main compound. Each citrus cultivar studied contained compounds not frequently reported in other citrus fruits, such as β β β β β-chamigrene in Mosambi, as well as tentatively identified 2,6-dimethyl-1,3,5,7-octatetraene and isopiperitenone in Pontianak orange and in Dalandan juices, respectively. The results also showed that Mosambi and Dalandan juices portray the typical profile of sweet orange and mandarin, respectively, while Pontianak orange demonstrates its own unique traits.

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Flavor Components of Italian Orange Juices

Cited by 51 publications

References 12 publications

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Blood Orange Anthocyanins in Fruit Beverages: How the Commercial Shelf Life Reflects the Quality Parameter

Biosynthesis of plant‐derived flavor compounds

Characterization of volatile compounds in selected citrus fruits from Asia. Part I: freshly‐squeezed juice

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