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Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes
Author(s) -
Plotto Anne,
Margaría Carlos A.,
Goodner Kevin L.,
Goodrich Renée,
Baldwin Elizabeth A.
Publication year - 2004
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1470
Subject(s) - chemistry , aroma , orange juice , hexanal , citral , limonene , octanal , orange (colour) , chromatography , fruit juice , odor , terpene , food science , essential oil , organic chemistry
Thresholds for avour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three‐alternative‐forced‐choice (3‐AFC) method was used (ASTM: E‐679). Untrained panelists, 33–58 in number, were presented with deodorized orange juice samples arranged in ve rows of three samples, corresponding to ve spiking levels, each separated by a factor of 3, with a 3‐AFC presentation at each level. The test was repeated at least three times for experienced panelists. Odour thresholds in the orange juice matrix were 15 times (citral, hexanal) to over 200 times ( β ‐pinene, limonene) higher than published values in water. Retronasal odour thresholds were more consistent with published values, being higher only by 2–60‐fold, except for octanal which was higher by 187‐fold. These results will provide the industry with more realistic threshold guidelines for use in avouring citrus juices. Copyright © 2004 John Wiley & Sons, Ltd.