Studies on the Aroma of Intact Hamlin Oranges

Abstract

SUMMARY— Two approaches were used in a study of compounds contributing to the aroma of Hamlin oranges, which had been carefully handled to prevent release of peel‘oil. Volatile aromatic compounds emitted from the oranges on storage, and less volatile aroma compounds present on the cuticle of the fruit were isolated and analyzed. The volatile aroma of the stored oranges seemed to be contributed by ethyl esters, particularly ethyl butyrate, while sesquiterpene hydrocarbons appeared to be responsible for the persistent odor from the cuticle of fresh oranges. Volatile compounds definitely identified include ethyl acetate, ethanol, ethyl butyrate, limonene, ethyl caproate and ethyl caprylate. The sesquiterpene hydrocarbons on the cuticle consisted chiefly of valencene, with lesser amounts of elemene, caryophyllene, farnesene, humulene and cadinene.

Volatile odour components and sensory quality of fresh and processed mandarin juices

“…However, the oxygenated terpenes, present in low concentrations, are the main compounds responsible for the juice aroma. 34 The contribution of chemical compounds to food odour and flavour is best understood when their perception thresholds are known. The major limitation in this approach is that it requires the use of published threshold values, mostly established in water or air.…”

Orange juice quality with an emphasis on flavor components

“…' Similar work was carried out on intact Hamlin oranges by Attaway and Oberbacher. 18 Positive identification of components of the fruity aroma of stored oranges included a large number of esters: ethyl acetate, butryate, hexanoate and octanoate. While ethyl formate, propionate, isovalerate, valerate and heptanoate were tentatively identified, they eluded measurement.…”

Storage Systems and Response of Citrus Fruits

“…The occurrence of ethanol is attributed to spoilage (Attaway and Oberbacher, 1968). They include essence oil compounds from peel.…”