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Title: QUANTIFICATION OF B-DAMASCENONE IN ORANGE JUICE USING HEADSPACE STANDARD ADDITION SPME WITH SELECTED ION GC-MS

Author
item MAHATTANATAWEE, KANJANA - UNIV OF FLORIDA
item ROUSEFF, RUSSELL - UNIV OF FLORIDA
item Goodner, Kevin

Submitted to: American Chemical Society National Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 5/28/2004
Publication Date: 8/23/2004
Citation: Mahattanatawee, K., Rouseff, R., Goodner, K.L. 2004. Quantification of b-damascenone in orange juice using headspace standard addition spme with selected ion gc-ms. American Chemical Society National Meeting. Paper No. AGFD 95.

Interpretive Summary:

Technical Abstract: ß-damascenone was quantified in three types of commercial orange juice using headspace standard addition SPME with selected ion GC-MS at m/z 190. Not-from-concentrate, frozen concentrate and reconstituted from concentrate juices were evaluated. Four replicates at four levels of ß-damascenone were used to establish the regression equation used to quantify juice samples. Reproducibility in terms of relative standard deviation values at each level ranged from 1% to 15%. Samples taken from a single commercial production facility indicated that ß-damascenone increased with increased heat treatment from 0.15 µg/L in the raw juice to 0.3 µg/L in the juice reconstituted from concentrate. ß-damascenone levels ranged from 0.15 to 0.28 µg/L in not-from-concentrate juice, 0.12 to 0.45 µg/L in frozen concentrate and 0.15 to 0.47 µg/L in reconstituted from concentrate juice. This is the first time ß-damascenone has been quantified in different types of orange juice samples.