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Behaviour of some volatile compounds during storage of orange juice powder with low and intermediate moisture contents
Author(s) -
PAPANICOLAOU D.,
RIGAUD J.,
SAUVAGEOT F.,
DUBOIS P.,
SIMATOS D.
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00832.x
Subject(s) - chemistry , flavour , acetoin , diacetyl , furfural , food science , water content , moisture , orange juice , flavor , water activity , organoleptic , aroma , chromatography , organic chemistry , geotechnical engineering , fermentation , engineering , catalysis
Summary The changes in flavour of orange juice powder at low and intermediate moisture contents have been studied by sensory analysis, as a function of time and temperature (27–69°C). The development of some volatile components has also been studied by gas chromatography. The volatiles, which show the most significant increase when a change in flavour becomes detectable by the taste‐testing panel, are furfural and diacetyl, specially in the product with the lower moisture contents (2–15% water content). In the product with higher water contents (20–40%), the concentrations of these two volatiles exhibit a smaller increase, but the increase in the amounts of α‐terpineol and 3‐methyl‐2‐buten‐1‐ol contents become more important. It is suggested that under these experimental conditions, the origin of diacetyl may be oxidation of acetoin.