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Formation of 4‐Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC Method
Author(s) -
LEE H.S.,
NAGY S.
Publication year - 1990
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.1365-2621.1990.tb06042.x
Subject(s) - guaiacol , orange juice , chemistry , orange (colour) , chromatography , high performance liquid chromatography , flavor , food science , organic chemistry , enzyme
4‐Vinyl guaiacol, a potent off‐flavor compound in orange juice, was isolated by using a C‐18 cartridge and analyzed by high performance liquid chromatography (HPLC) with fluorescence detection. The new HPLC method possessed a sensitivity of 10 ppb for 4‐vinyl guaiacol and was at least 5 to 10 times more sensitive than previously reported gas‐liquid chromatographic procedures. Storage of bottled orange juice for 18 wk yielded the following 4‐vinyl guaiacol levels: 42 μg/L (20°C), 223 μ/L (30°C), and 778 μg/L (40°C). Concentration of 4‐vinyl guaiacol increased with storage time at all storage temperatures; however, a noticeable decrease occurred after extended storage at 50°C.