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Title: DETERMINATION OF B-DAMASCENONE, A POTENT NORISOPRENOIDS AROMA COMPOUND, IN ORANGE JUICE

Author
item Mahattanatawee, Kanjana
item ROUSEFF, RUSSELL - UNIVERSITY OF FLORIDA
item Goodner, Kevin

Submitted to: Subtropical Technology Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 10/15/2004
Publication Date: 10/21/2004
Citation: Mahattanatawee, K., Rouseff, R., Goodner, K.L. 2004. Determination of b-damascenone, a potent norisoprenoids aroma compound, in orange juice. Subtropical Technology Conference Proceedings. 55:23-24.

Interpretive Summary:

Technical Abstract: ß-damascenone in orange juice was observed using gas chromatography-olfactometry (GC-O). It is a potent aroma compound with an odor threshold of 0.002 µg/L. A technique to quantify of ß-damascenone was developed by using standard addition headspace SPME with selected ion GC-MS. Three types of commercial orange juice were quantified: not from concentrate (NFC), frozen concentrate (FCOJ) and reconstituted from concentrate juices (RFC). Reproducibility in terms of relative standard deviation values at each level ranged from 1% to 15%. Concentrations of ß-damascenone increased with increased heat treatment in samples taken from a single plant. Levels of ß-damascenone ranged from 0.12 to 0.28 µg/L in NFC, 0.12 to 0.45 µg/L in FCOJ and 0.15 to 0.7 µg/L in RFC. The wide range of ß-damascenone concentrations observed for the more severely heated juices suggest that it could be used as an indicator of heat treatment. The range of ß-damascenone in orange cultivars and in oranges of different maturities, that are employed in the juices, in addition to the range found in juice from different processing (heat) treatments will influence the amount of ß-damascenone found in the final juice.