Title: Flavor research in citrus – applications to coated stored fruit, fresh-cut oranges, and orange juice Authors
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: April 13, 2007
Publication Date: N/A
Technical Abstract: Flavor in foods can be measured by identifying and quantifying volatile compounds by gas chromatography (GC), but the true contribution of volatile compounds can only be known after performing sensory tests. One such sensory technique is the evaluation of thresholds of volatile compounds. Thresholds are used in flavor research to determine odor activities of volatile compounds in foods. When a compound concentration is greater than its threshold, that compound is assumed to contribute to the food flavor. Traditionally, flavor thresholds were measured in air or water, but interactions with non-volatile compounds in the food matrix results in very different values. In this laboratory, thresholds were measured in a deodorized orange juice matrix. These thresholds were much higher than thresholds measured in water, resulting in different odor activities in juice. Thresholds measured in foods are now also used in our laboratory to interpret volatile data obtained from oranges subjected to storage and fresh-cut experiments.