Orange juice volatile composition

Some of the more thorough studies of orange juice volatile composition were carried out by Schreier et al. [20], Duerr and Schobinger [21] and Nisperos-Carriedo and Shaw [22]. For example, Schreier et al. peeled the oranges before extraction in methanol to inactivate enzymes and prevent contamination from peel oil. Volatiles were separated from the aqueous juice using solvent extraction and were subsequently concentrated. Internal standards were employed to compensate for changes in concentration due to extraction/concentration or variation in sample introduction. Few subsequent studies prepared and analysed juice samples as thoroughly. 

Moshanos MG, Shaw PE. Changes in composition of volatile constituents in aseptically packaged orange juice. J AgrEood Chem 1989 37 157-161. 

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