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Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study

Mária Kopuncová, Jana Sádecká, Emil Kolek, Filip Dimitrov, Blanka Tobolková, Ján Durec, and Jaroslav Blaško

Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Bratislava, Slovak Republic

 

E-mail: maria.kopuncova@nppc.sk

Received: 13 January 2022  Accepted: 23 March 2022

Abstract:

The effects of pasteurization and 4-month storage on the aroma profile of orange juices with pulp that were fully processed and packed in inert nitrogen atmosphere were investigated within the span of 2 years (2018 and 2019). Headspace solid-phase microextraction, gas chromatography-mass spectrometry, as well as gas chromatography coupled to flame ionization detection and olfactometry, were used for extraction, and subsequent analysis of the odour-active volatiles. Observed changes in their odour intensity, including the formation of some off-flavours such as methional, furaneol, 4-vinylguaiacol and guaiacol, were not significant to that extent to lead to an evident worsening in the overall flavour of juices. Thus, the use of nitrogen atmosphere proved its ability to protect the organoleptic quality of juice from undesirable changes caused by oxidative load or acid-catalysed reactions. Aroma profiles of fresh juices were considerably influenced by diverse climatic conditions, and different seasons of orange harvest in monitored years. Pasteurization and storage had lesser impact on the volatiles in 2018 as in 2019, probably due to the inter-annual variability in such parameters of juices as content of pulp and pH.

Keywords: Orange juice; Storage; Modified pasteurization; Volatiles; Solid-phase microextraction; Gas chromatography–olfactometry

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-022-02198-w

 

Chemical Papers 76 (8) 4941–4953 (2022)

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