Identification and aroma impact of norisoprenoids in orange juice.
Four norisoprenoids, alpha-ionone, beta-ionone, beta-cyclocitral, and beta-damascenone, along with their putative carotenoid precursors, were identified in Valencia orange juice using time-intensity GC-O, GC-MS, and photodiode array HPLC. alpha-Ionone and beta-cyclocitral are reported in orange juice for the first time. GC-O aroma peaks were categorized into seven groups with similar sensory qualities: citrus/minty, metallic/mushroom/geranium, roasted/cooked/meaty/spice, fatty/soapy/green, sulfury/solventy/medicine, floral, and sweet fruity. The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category. The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retention times and spectral characteristics.
Mahattanatawee
Kanjana
K
Citrus Research and Education Center, Institute of Food and Agricultural Science, University of Florida, 700 Experiment Station Road, Lake Alfred, Fl 33850, USA.
Rouseff
Russell
R
Valim
M Filomena
MF
Naim
Michael
M
D001628:Beverages / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis; D002849:Chromatography, Gas; D002851:Chromatography, High Pressure Liquid; D032084:Citrus sinensis / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D008401:Gas Chromatography-Mass Spectrometry; D045792:Norisoprenoids / Q000032:analysis*; D009812:Odorants / Q000032:analysis*
D045792:Norisoprenoids; D002338:Carotenoids