| Abstract: | Application of an aroma extract dilution analysis on the entire volatile fraction isolated from an orange juice freshly reconstituted
from concentrate revealed 40 odour-active constituents in the flavour dilution (FD) factor range of 4–2,048. Among them, ethyl
butanoate and linalool showed the highest FD factor of 2,048, followed by octanal with an FD factor of 512. Thirty-six of
the 40 odour-active compounds detected could be identified, all of which have previously been reported as volatile constituents
of various orange juices. Quantification of 17 key odorants by stable isotope dilution assays followed by a calculation of
odour activity values (OAVs) on the basis of odour thresholds in water or citrate buffer (pH 3.8), respectively, revealed
the following most important odorants in the overall aroma of the freshly reconstituted juice: (R/S)-linalool, (R)-limonene and (S)-ethyl 2-methylbutanoate with the highest OAVs (>1,000) followed by octanal, (R)-α-pinene, ethyl butanoate, myrcene, acetaldehyde, decanal and (E)-β-damascenone with OAVs > 100. A model mixture containing all 14 aroma compounds with OAVs > 1 in their actual concentrations
in the juice showed a good similarity with the aroma of the original orange juice under investigation, thus corroborating
that the key odorants of a freshly reconstituted orange juice were characterised for the first time. |
