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ARS Home » Research » Publications at this Location » Publication #101518
Title: ANALYSIS OF AROMA FROM UNPASTEURIZED AND EXCESSIVELY PASTEURIZED ORANGE JUICE USING SOLID PHASE MICROEXTRACTION AND GC-OLFACTOMETRY

Author
item BAZEMORE, RUSSELL - UNIV OF FLA, CREC
item Goodner, Kevin
item ROUSEFF, RUSSELL - FL DEPT OF CITRUS, CREC

Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/21/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: A single lot of commercially prepared orange juice was divided into 2 portions: unpasteurized (no heat treatment), and excessively pasteurized. Juice volatiles were collected using a sampling fiber and thermally desorbed into a Gas Chromatograph. Aroma active components were evaluated by three trained panelists. Eighteen aroma active peaks were common to both heat treated and untreated juice headspace extracts. Six aroma active peaks were observed only in unheated extracts. Five different aroma components were unique to heated juice extracts. The fiber was more selective for certain compounds as compared to a liquid- liquid extraction.

Technical Abstract: A single lot of commercially prepared orange juice was divided into 2 portions: unpasteurized (no heat treatment), and excessively pasteurized (240s at 96 degrees C). Juice headspace volatiles were collected using a carboxen-polydimethylsiloxane (PDMS) fiber and thermally desorbed into a GC. Aroma active components were evaluated by three trained panelists using Osme. Eighteen aroma active peaks were common to both heat treated and untreated juice headspace extracts. Six aroma active peaks were observed only in unheated extracts. Five different aroma components were unique 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.