Aroma orange juice

Buettner, A., Schieberle, P. (2001) Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing. In Leland, J.V., Schieberle, P, Buettner, A. Acree, T.E. (eds.) Gas Chromatography-Olfactometry, ACS Symposium Series 782, pp. 33-45... 

Assis et al. (2005) extracted and concentrated the volatile compounds of the coffee beverage via PV using a flat membrane of ethylene propylene diene terpolymer (EPDM). Shepherd et al. (2002) used PDMS hfs for orange juice aroma recovery. Zhang et al. (2006) used CA membranes for PV separation of a methanol-Cs mixture. 

Shepherd, A., Habert, A.C. and Borges, C.P. 2002. Hollow fiber modules for orange juice aroma recovery using pervaporation. 148 111—114. 

S.C. Fayoux, A.M. Seuvre and A. Voilley, Aroma transfers in and through plastic packagings orange juice and o-Umonene. A review. Part I. Orange juice aroma sorption, Packag. Technol. Sci., 10 (1997) 69-82. 

Bezman Y., Rouseff R.L., Naim M. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice aroma-simUarity, NIF/SNIF GC-O, and GC analyses. Journal of Agricultural and Food Chemistry, 49 5425-5432 (2001). 

Hernandez, E. Chen, C.H. Shaw, P.E. Carter, R.D. Barros S. 1992. Ultrafiltration of orange juice Effect on soluble solids, suspended solids, and aroma. J. Agric. Food Chem. 40 986-988. 

Table 6.4 Orange juice ketones with aroma activity... 

Table 6.5 Esters reported to have aroma activity in orange juice... 

Taste and Aroma Thresholds in Water of Individual Orange Juice Components... 

Table I lists the aroma and taste thresholds in water for 29 orange juice components believed to contribute to orange flavor (6, D and t ie estimated concentrations in orange juice for many of these compounds based on the best data currently available (8-15). For some components, no quantitative data is available for even an estimation of their concentrations in orange juice.

Limonene, a terpene hydrocarbon, is the major component of orange oil (3), and it is present in orange juice at a level almost 800 times its taste threshold in water. Limonene possesses a weak, citrus-like aroma but does not by itself impart an orangelike flavor note to a bland orange juice base (5 6). Limonene and the other terpene hydrocarbons probably make a significant... 

Medas and Simatose [4.13] and Sauvageot and Simatose [4.14] arrived at similar conclusions for strawberries and orange juice. The freezing rate changed the RM and the rehydration differently for different types. Also, the retention of aroma depends not only on the freezing rate but also on the layer thickness of the juice, the original... 

Figure 9.17 GC traces showing recovery of flavor and aroma components from orange juice evaporator condensate...

Vinyl guaiacol can be formed by thermal decarboxylation of ferulic acid (21,22 ). Naim et al. (22) incubated orange juice with added ferulic acid and noted an accelerated production of 4-vinyl guaiacol concomitant with a reduction in aroma quality. 

Furanones and pyranones constitute a family of compounds that derive from a common a-dicarbonyl intermediate, namely, CHj-CO-CO-(CHOHJn-CHjR (where R-H or OH). Acetylformoin, which has a fruity-caramel aroma, has been isolated from browned instant orange juice (43) and from a sugar model system containing a catalyst (38). It can be formed by dehydration and cyclization of methyl dihydroxy-ethyl reductone (enediol of the methyl dicarbonyl intermediate), but it decomposes easily in air to pungent compounds (44). 

Methylcyclopentenolone has a strong caramel-like, maple-like or licorice-like aroma (31j, and was found in browned, dehydrated orange juice at the 1 ppm level (43). Its synergistic flavor effect with other compounds, such as 5-methyl-2-furfural and N-ethylpyrrole- 2-carboxyaldehyde, was reported (43). Although it is present at levels five times below its threshold value, it still impacts on the heat-abused flavor of dehydrated orange juice. This ketone probably results from amine-assisted sugar degradation (45). 

Imai, T., Harte, B. R., and Giaicin, J. R. (1990). Partition distribution of aroma volatiles from orange juice into selected polymeric sealant films.. Food Sci. 55,158-161. 

Pieper, G., Borgudd, L., Ackermann, P., and Fellers, P. (1992). Absorption of aroma volatiles of orange juice into laminated carton packages did not affect sensory quality. ]. Food Sci. 57,1408-1411. 

The odour intensities of volatiles showing similar odour qualities are partially additive [68]. To substantiate such additive effects, three groups of odorants (terpene hydrocarbons, esters or aldehydes) were omitted from the aroma model for orange juice. For all groups, a significant difference from the complete model was observed (Table 6.39). Omission of esters nos. 12,14 and 15 with ethyl butanoate (no. 13) still present was clearly detectable. This indicates that the fruity quality in the odour profile is enhanced by additive effects. In contrast, no difference was perceivable when (R)-a-pinene (no. 17) and myrcene (no. 18) were omitted. The concentration of the odorants in juice differs depending on the variety. Thus, the weaker citrus note of Navel oranges compared with the above discussed variety Valencia late is due to a 70% lower content of (R)-limonene [67]. 

The essence of citrus flavor is a complex mixture of volatile alcohols, aldehydes, esters, hydrocarbons, ketones and oxides. Alcohols are the largest class and ethanol is the main organic constituent of the essence. Esters and aldehydes are considered to contribute most to the characteristic flavor and aroma. In these two classes ethyl butyrate and acetaldehyde were shown to be important components of high quality orange juice (1). 

Marin and co-workers [44] presented an interesting paper in 1992 on the appHcation of GC-olfactometry to the assessment of the effects of plastic polymers on the aroma character of orange juices. They used data generated from GC-FID, GC-MS and GC-Olfactometry to demonstrate the influence of hmonene contents onto the overall aroma of orange juice. The problems at hand with GC-olfactometry are mainly centred around the fact that the human nose does not have a hnear response. Hence cahbration is somewhat more tedious as the specific sensitivities to aU components are non-related to each other. 

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