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Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra
Author(s) -
SCHULTZ T. H.,
TERANISHI ROY,
McFADDEN W. H.,
KILPATRICK P. W.,
CORSE JOSEPH
Publication year - 1964
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.1365-2621.1964.tb00449.x
Subject(s) - chemistry , chromatography , orange (colour) , orange juice , mass spectrometry , ethyl acetate , ethyl hexanoate , ether , solubility , food science , organic chemistry
SUMMARY Volatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by capillary gas‐liquid chromatography and mass spectrometry in combination. Constituents of relatively high water solubility were found mainly in the first condensers of the essence recovery system, whereas sesquiterpenoids were more prominent in a downstream colder condenser. The major esters of the juice were found to be ethyl 3‐hydroxy‐hexanoate (a new orange volatile) and ethyl acetate. Nine other previously unreported orange volatiles were identified, and the presence of seven others, previously identified only tentatively, was confirmed.