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COMMERCIAL ORANGE ESSENCE: COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS
Author(s) -
LUND ERIC D.,
BRYAN WILLIAM L.
Publication year - 1977
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.1365-2621.1977.tb01505.x
Subject(s) - flavor , octanal , ethyl butyrate , acetaldehyde , chemistry , orange (colour) , chromatography , gas chromatography , composition (language) , food science , organic chemistry , ethyl acetate , philosophy , hexanal , ethanol , linguistics
Quality of three commercial orange essences was related to composition determined by gas chromatography. Two essences were unacceptable in flavor; the third was typical with a high flavor score. The technique of directly analyzing untreated essence was adequate for most components. Of the 21 identified, three were present in reduced concentration in unacceptable essence and six were present in high concentration. The three components found in low concentration — acetaldehyde, ethyl butyrate, and octanal — are known contributors to desirable flavor while two of the components found in high concentration ‐ trans‐ 2‐hexenal, and α‐terpineol — are known contributors to off‐flavor. Determination of flavor and off‐flavor components by gas chromatography of directly injected essence appears promising as a rapid, objective technique for quality control.