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Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography a
Author(s) -
WOLFORD R. W.,
ATTAWAY J. A.,
ALBERDING G. E.,
ATKINS C. D.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00205.x
Subject(s) - aroma , flavor , chemistry , orange (colour) , flavour , gas chromatography , flame ionization detector , food science , organoleptic , chromatography
SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph. Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties. Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.