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Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC‐Olfactometry
Author(s) -
Bazemore R.,
Goodner K.,
Rouseff R.
Publication year - 1999
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.1365-2621.1999.tb15915.x
Subject(s) - chemistry , orange juice , aroma , chromatography , solid phase microextraction , orange (colour) , gas chromatography , pasteurization , wine , food science , gas chromatography–mass spectrometry , mass spectrometry
Commercial orange juice was divided into unpasteurized (no heat treatment) and excessively heated (240 s at 96 °C) samples. Juice headspace volatiles were collected using a carboxen‐polydimethylsiloxane (PDMS) fiber and thermally desorbed into a gas chromatograph. Aroma active components were evaluated by three trained panelists using the Osme system. Some aroma active peaks (18) were common to both heat treated and untreated juice headspace extracts. Other peaks (6) were observed only in unheated extracts or were unique (5) to heated juice headspace extracts. The carboxen fiber was more selective for terpenes than early eluting alcohols and aldehydes compared to pentane‐ether liquid‐liquid extraction.