Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis

Abstract

An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.

Review on Sensor Array-Based Analytical Technologies for Quality Control of Food and Beverages

“…Volatolomics profiles of different Muscadine grape varieties were assessed by Deng et al [15] through solid-phase microextraction coupled gas chromatography, identifying 44 unique VOCs from the families of ester, ketone, terpene, organic acid, aldehyde, alcohol, fatty acid, and furan. Different VOC biomarkers in fresh and sweet orange and mandarin juices were identified by Zhou et al [16], which contained compounds from the group of monoterpenes, aldehydes, ketones, esters, sesquiterpenes, and alcohols. The fingerprinting revealed 20 unique VOCs present in sweet orange juice and 9 unique VOCs present in mandarin juice, thus setting a basis for their identification and recognizing any possible adulteration by mixing these two juices.…”

“…The peaks and their area are finally analyzed and compared with the stand tabase using advanced statistical and mathematical tools to identify each VOC and its concentration in the analyzed sample. Zhou et al [16] used the GC/MC method coupled with multivariate data tre by Principle Component Analysis (PCA) (Figure 4) to detect the adulteration of sw ange juice by mandarin juice. The VOC profiling g revealed more than 32 species, o many were common in both juice samples.…”

Evaluation of Nutritional Substances and Investigation of Antioxidant and Antimicrobial Potentials of Boerhavia diffusa with in Silico Molecular Docking

“…Quercetin which is a flavonoid compound obtained from the plant can be used as a treatment for coronary heart disease and fatty liver [16]. The volatile compounds have been identified to have a variety of pharmaceutical roles when consumed in the form of aroma and fresh juice with anti-inflammatory, antimicrobial, antioxidant, anti-depressive, and analgesic properties [17][18][19]. Quorum sensing is an important behavior exhibited by bacteria that regulates gene expression on the basis of the cell density and signals produced, which control the behavior of the group [20].…”

Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MS

“…Gas chromatography–mass spectrometry (GC–MS) combined with headspace solid-phase micro-extraction (HS-SPME) is a simple, quick, and cheap technique without organic reagent requirements [ 18 ]. It has been widely applied in determination of VOCs in apple [ 19 , 20 ], orange [ 21 , 22 ], and other fruits [ 23 ]. In the present study, the composition and profiles of VOCs in 12 cultivars of pear fruits were analyzed.…”