|
|||||
|
|
Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry |
|
| Authors: | R. Bazemore K. Goodner R. Rouseff |
| Affiliation: | Author Bazemore, formerly at the Univ. of Florida, is at the Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104.;Author Goodner, formerly at the Univ. of Florida, is with the U.S. Department of Agriculture, Agricultural Research Service, Citrus and Subtropical Products Laboratory, 600 Ave. S. N.W., Winter Haven, FL 33883.;Author Rouseff is with the University of Florida, Institute of Food and Agriculture Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. |
| Abstract: | 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. |
| Keywords: | Osme solid phase microextraction headspace gas chromatography-olfactometry orange juice |