Identification of sulfur volatiles in canned orange juices lacking orange flavor.
The purpose of this study was to understand why some canned orange juices are not perceived as orange juice. Sensory flavor profile data indicated that the primary odor (orthonasal) attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine. By comparison fresh-squeezed juice lacked these odor attributes. GC-O analysis found 43 odor-active components in canned juices. Eight of these aroma volatiles were sulfur based. Four of the 12 most intense aroma peaks were sulfur compounds that included methanethiol, 1-p-menth-1-ene-8-thiol, 2-methyl-3-furanthiol, and dimethyl trisulfide. The other most intense odorants included 7-methyl-3-methylene-1,6-octadiene (myrcene), octanal, 2-methoxyphenol (guaiacol), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol), (E)-non-2-enal, (E,E)-deca-2,4-dienal, 4-hydroxy-3-methoxybenzaldehyde (vanillin), and alpha-sinensal. Odorants probably responsible for the undesirable sensory attributes included grapefruit (1-p-menth-1-ene-8-thiol), cooked [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), and 3-(methylthio)propanal (methional)], musty [7-methyl-3-methylene-1,6-octadiene and (E)-non-2-enal], and medicine (2-methoxyphenol). The canned juices also lacked several aldehydes and esters normally found in fresh orange juice.
Perez-Cacho
Pilar Ruiz
PR
University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
Mahattanatawee
Kanjana
K
Smoot
John M
JM
Rouseff
Russell
R
D001628:Beverages / Q000032:analysis*; D002849:Chromatography, Gas; D032084:Citrus sinensis / Q000737:chemistry*; D005260:Female; D005519:Food Preservation; D005638:Fruit / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D008297:Male; D009812:Odorants / Q000032:analysis; D013457:Sulfur Compounds / Q000032:analysis*; D013649:Taste; D014835:Volatilization
D013457:Sulfur Compounds