TITLE

Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges

AUTHOR(S)
Seideneck, Regina; Schieberle, Peter
PUB. DATE
June 2011
SOURCE
European Food Research & Technology;Jun2011, Vol. 232 Issue 6, p995
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
pplication of a comparative aroma extract dilution analysis on a hand-squeezed (juice A) and an industrially squeezed, unpasteurised orange juice (juice B), revealed qualitatively almost the same set of odour-active compounds. However, while in juice A, vanillin, ethyl butanoate, wine lactone, ( Z)-3-hexenal, ( S)-ethyl 2-methylbutanoate and (S )-linalool were detected with the highest flavour dilution (FD) factors, in juice B prepared by means of an FMC extractor, several compounds, like ( R)-limonene, ( R)- α-pinene and octanal showed higher FD factors, in addition to ethyl butanoate, wine lactone and (S)-ethyl 2-methylbutanoate. Quantification of seventeen odorants in both juices by means of stable isotope dilution assays followed by a calculation of odour activity values (OAV; ratio of concentration to odour threshold) revealed a clear change in the ranking order: while ( S)-ethyl 2-methylbutanoate, ( R)-limonene, ( Z)-3-hexenal and linalool were first in rank among the odorants of juice A, in juice B, ( R)-limonene and (S)-linalool followed by ( S)-ethyl 2-methylbutanoate showed the highest OAVs. Sensory experiments revealed that the much higher concentrations of the seven peel oil constituents, and the lack in ( Z)-3-hexenal, are the reason for the aroma differences observed for both juices. Further experiments indicated that lowering the pressure during commercial juicing, and also the avoidance of a freezing/thawing process could be helpful in getting closer to the aroma of hand-squeezed orange juice, because peel oil constituents are lowered and, in particular, the latter procedure leads to a complete degradation of ( Z)-3-hexenal.
ACCESSION #
60766539

 

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