Quantitative total aldehydes test useful in evaluating and blending citrus essences and concentrated citrus products

Petrus, D. R.; Dougherty, M. H.; Wolford, R. W.

doi:10.1021/jf60171a023

Cited by 10 publications

(5 citation statements)

References 4 publications

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“…Some aldehydes impart a pleasant green and citrus note to fresh squeezed orange juices, whereas others impart fatty, metallic notes. Before individual aldehydes could be quantified, chemical tests for total aldehydes were used as a rough measure of flavor quality of citrus oils , . Some reactive aldehydes such as acetaldehyde, ( Z )-hex-3-enal, neral, and geranial are present at super threshold levels in fresh squeezed juice but at diminished levels in processed orange juices if at all.…”

Section: Odor-active Volatiles In Processed Orange Juicesmentioning

confidence: 99%

Processing and Storage Effects on Orange Juice Aroma: A Review

Pérez‐Cacho

Rouseff

2008

J. Agric. Food Chem.

199

175

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Freshly squeezed orange juice aroma is due to a complex mixture of volatile compounds as it lacks a specific character impact compound. Fresh hand-extracted juice is unstable, and thermal processing is required to reduce enzyme and microbial activity. Heating protocols range from the lightly heated not from concentrate, NFC, to the twice heated, reconstituted from concentrate, RFC, juices. Thermal processing profoundly effects aroma composition. Aroma volatiles are further altered by subsequent time-temperature storage conditions. Heating reduces levels of reactive aroma impact compounds such as neral and geranial, and creates off-flavors or their precursors from Maillard, Strecker, and acid catalyzed hydration reactions. Off-flavors such as 4-vinylguaiacol, p-cymene, and carvone are the products of chemical reactions. Other off-flavors such as butane-2,3-dione, guaiacol, and 2,6-dichlorophenol are indicators of microbial contaminations. Since most orange juice consumed worldwide is processed, the goal of this review is to summarize the widely scattered reports on orange juice aroma differences in the three major juice products and subsequent aroma changes due to packaging, storage, and microbial contamination with special emphasis on results from GC-O studies.

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Section: Odor-active Volatiles In Processed Orange Juicesmentioning

confidence: 99%

Processing and Storage Effects on Orange Juice Aroma: A Review

Pérez‐Cacho

Rouseff

2008

J. Agric. Food Chem.

199

175

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“…Valencia orange essence was obtained from three different Florida commercial citrus processors having slightly different essence recovery systems. The essences were analyzed for volatile content as indicated by esters and oxygenated terpenes, Attaway et al (1967), chemical oxygen demand (COD), Dougherty (1968) and total aldehydes, Petrus et al (1970). The results of these analyses are listed in Table 1. 13 packs of 44.8" Brix FCOJ were prepared using the materials described above plus distilled water.…”

Section: Methodsmentioning

confidence: 99%

Effect of Essence Enhancement and Storage on the Flavor of Frozen Concentrated Orange Juice

Dougherty

Petrus

Fellers

1974

Journal of Food Science

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S Brix frozen concentrated orange juice (FCOJ) were prepared using a commercially prepared 65° Brix Valencia frozen concentrated orange juice as a base product and essences produced by three different Florida commercial citrus processors. The essences differed in odor and flavor characteristics and chemical composition. Essence was added to twelve of the packs on the basis of total aldehydes. Each of the three essences was added to obtain levels of 5, 15, 30 and 45 mg/l of total essence aldehydes in the reconstituted juices. The 13th pack contained no essence and was used as a control. All packs had coldpressed Valencia orange oil added to a level of 0.019% v/v in the reconstituted products. The packs were stored at −22.2°C. Flavor evaluations were made by twelve experienced taste panelists after storage periods of 1.5, 6, 9, 12, 15 and 30 months. Results indicate that essences produced by different recovery systems are distinct and differ in their chemical composition and strength. In some cases there is an optimum level of essence that can be added to a juice to improve its flavor, and higher levels can lower its flavor quality. Storage at −22.2°C had no effect on the flavor of products containing essence as a flavor enhancement material.

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“…A quantitative total aldehyde test on citrus essences was a useful tool for evaluation or as a blending control, according to Petrus et al (552).…”

Section: )mentioning

confidence: 99%