Skip to main content
ARS Home » Research » Publications at this Location » Publication #171705
Title: UTILIZATION OF GC-GC IN CITRUS FLAVOR ANALYSIS

Author
item Goodner, Kevin
item KRYGER, ROBERT - LAKELAND JUICE STORAGE

Submitted to: Subtropical Technology Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 10/15/2004
Publication Date: 10/21/2004
Citation: Goodner, K.L., Kryger, R. 2004. Utilization of gc-gc in citrus flavor analysis. Subtropical Technology Conference Proceedings. 55:15.

Interpretive Summary:

Technical Abstract: Chirality of compounds in fruit and fruit products is well known. Different enantiomers of the same compound can differ greatly in aroma quality and threshold. A common example is R-carvone which has a spearmint aroma and S-carvone has a caraway aroma. Thresholds are known to differ by as much as 100 million fold (3S,3aS,7aR)-wine lactone versus (3R,3aR,7aS)-wine lactone). Additionally, the ratio of enantiomers are used as a method to determine adulteration of products. This presentation discusses some work on separating, identifying and cataloging chiral compounds in citrus and establishes their approximate ranges in various products. A dual oven GC-GC-MS system with a cryo-trapping transfer line was used with a pre-column and chiral analytical column. Samples from Brazil, Florida, California, and from different years, producers, and varieties is presented. There are differences in the enantiomeric ratios between the various products.