|Margaria, Carlos - U.S. DISTILLED PRODUCTS|
|Goodrich, Renee - UNIV FLORIDA; CREC|
Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: June 1, 2003
Publication Date: September 6, 2003
Citation: PLOTTO, A., MARGARIA, C.A., GOODNER, K.L., GOODRICH, R.M., BALDWIN, E.A. DETECTION AND IDENTIFICATION THRESHOLD VALUES FOR KEY FLAVOR COMPONENTS IN AN ORANGE JUICE MATRIX. AMERICAN CHEMICAL SOCIETY NATIONAL MEETING. 2003. Paper No. 155. Technical Abstract: Thresholds for flavor volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. This lab determined the thresholds of key aroma compounds of orange juice (OJ) in a deodorized OJ matrix. The Three-Alternative-Forced-Choice (3-AFC) method was used (ASTM: E-679). Twelve to twenty experienced panelists were presented with orange juice samples arranged in five rows of three samples corresponding to five spiking levels, each separated by a factor of 3, with a 3-AFC presentation at each level. The test was repeated at least three times. Odor thresholds in the orange juice matrix were 10 times (linalool, hexanal) to 300 times (a-pinene, octanal) higher than published values in water. Taste thresholds were more consistent with published values, being only higher by ten to forty fold. These results will provide the industry with threshold guidelines more adequate for the use of flavors in citrus juices.