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Title: NEW CAROTENOID-DERIVED AROMAS IN ORANGE JUICE

Author
item MAHATTANATAWEE, KANJANA - UNIV OF FL; CREC
item ROUSEFF, RUSSELL - UNIV OF FL; CREC
item Goodner, Kevin
item VALIM, FILOMENA - UNIV OF FL; CREC

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 12/15/2003
Publication Date: 3/1/2004
Citation: Mahattanatawee, K., Rouseff, R.L., Goodner, K.L., Valim, F.M. 2004. New carotenoid-derived aromas in orange juice. American Chemical Society National Meeting. Paper No. AGFD 23.

Interpretive Summary:

Technical Abstract: Three norisoprenoids (a-ionone, ß-cyclocitral and ß-damascenone) were identified in orange juice for the first time using SPME headspace GC-MS and GC-O. ß-ionone was detected by previously reported. Peel oil contained only ß-cyclocitral and ß-damascenone. Using standard addition SPME with GC-MS (SIM, 190 m/z) ß-damascenone was quantified at 0.07 µg/L. The thermal degradation of ß-carotene was examined using model solutions at the same pH as orange juice (pH 3.8) and stored in glass and in the dark at 35°C for up to two weeks. ß-cyclocitral, ß-damascone and ß-ionone were detected using GC-O after two week storage. Orange juice norisoprenoids contribute approximately 10% of the total fresh orange juice aroma. Norisoprenoids are generally floral in aroma character and contribute approx. 78% of the total floral aroma of fresh orange juice.