Determination of flavour and off-flavour compounds in orange juice by on-line coupling of a pervaporation unit to gas chromatography-mass spectrometry.
A method for the analysis of several volatiles compounds responsible for orange juice flavour (ethyl butanoate, limonene, linalool, alpha-pinene, geranial, neral and alpha-terpineol) has been developed. The isolation of this compounds was carried out by pervaporation (PV) followed by on-line gas chromatography-mass spectrometry (GC-MS). The coupling PV-GC-MS has been successfully applied to fresh hand-squeezed orange juices and frozen concentrated ones in order to establish differences in their flavour profile. Method has been validated with recovery spike experiments which showed its applicability for a wide range of concentrations.
Gómez-Ariza
J L
JL
Departamento de Química y Ciencias de los Materiales, Facultad de Ciencias Experimentales Universidad de Huelva, Campus de El Carmen, Huelva 21007, Spain. ariza@uhu.es
García-Barrera
T
T
Lorenzo
F
F
D001628:Beverages / Q000032:analysis*; D032084:Citrus sinensis; D005421:Flavoring Agents / Q000032:analysis*; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods*; D014835:Volatilization
D005421:Flavoring Agents