2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses
Identifieur interne : 003072 ( Main/Merge ); précédent : 003071; suivant : 0030732-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses
Auteurs : Yair Bezman [Israël] ; Russell L. Rouseff [États-Unis] ; Michael Naim [Israël]Source :
- Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Stockage, Produit frais, Pasteurisation.
English descriptors
- KwdEn :
Abstract
The occurrence of methional in fresh orange juice, and possible occurrence of β-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and stored orange juice. The contents of 2-methyl-3-furanthiol and methional were quantified, and the relative level of β-damascenone was estimated, in the headspace of fresh, pasteurized, and stored orange juices using the nasal impact frequency (NIF) and surface of NIF (SNIF) GC-Olfactometry procedure. 2-Methyl-3-furanthiol concentrations were 2 ng/L in fresh and pasteurized Shamuti orange juice, and 270 ng/L in stored juice of the same variety. Methional concentrations were 550, 830, and 11550 ng/L in fresh, pasteurized, and stored pasteurized juices, respectively. β-Damascenone content appeared to have increased during pasteurization and storage. Aroma-similarity experiments strongly suggest that 2-methyl-3-furanthiol and methional, at the levels found in stored orange juice (21 days at 35 °C), contribute to stored orange juice off-flavor.
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en" level="a">2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses</title><author><name sortKey="Bezman, Yair" sort="Bezman, Yair" uniqKey="Bezman Y" first="Yair" last="Bezman">Yair Bezman</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12</s1><s2>Rehovot 76-100</s2><s3>ISR</s3><sZ>1 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Israël</country><wicri:noRegion>Rehovot 76-100</wicri:noRegion></affiliation></author><author><name sortKey="Rouseff, Russell L" sort="Rouseff, Russell L" uniqKey="Rouseff R" first="Russell L." last="Rouseff">Russell L. Rouseff</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Citrus Research and Educational Center, University of Florida</s1><s2>Lake Alfred, Florida 33850</s2><s3>USA</s3><sZ>2 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Lake Alfred, Florida 33850</wicri:noRegion></affiliation></author><author><name sortKey="Naim, Michael" sort="Naim, Michael" uniqKey="Naim M" first="Michael" last="Naim">Michael Naim</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12</s1><s2>Rehovot 76-100</s2><s3>ISR</s3><sZ>1 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Israël</country><wicri:noRegion>Rehovot 76-100</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">INIST</idno><idno type="inist">02-0072760</idno><date when="2001">2001</date><idno type="stanalyst">PASCAL 02-0072760 INIST</idno><idno type="RBID">Pascal:02-0072760</idno><idno type="wicri:Area/PascalFrancis/Corpus">000861</idno><idno type="wicri:Area/PascalFrancis/Curation">000143</idno><idno type="wicri:Area/PascalFrancis/Checkpoint">000916</idno><idno type="wicri:doubleKey">0021-8561:2001:Bezman Y:methyl:furanthiol:and</idno><idno type="wicri:Area/Main/Merge">003072</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses</title><author><name sortKey="Bezman, Yair" sort="Bezman, Yair" uniqKey="Bezman Y" first="Yair" last="Bezman">Yair Bezman</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12</s1><s2>Rehovot 76-100</s2><s3>ISR</s3><sZ>1 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Israël</country><wicri:noRegion>Rehovot 76-100</wicri:noRegion></affiliation></author><author><name sortKey="Rouseff, Russell L" sort="Rouseff, Russell L" uniqKey="Rouseff R" first="Russell L." last="Rouseff">Russell L. Rouseff</name><affiliation wicri:level="1"><inist:fA14 i1="02"><s1>Citrus Research and Educational Center, University of Florida</s1><s2>Lake Alfred, Florida 33850</s2><s3>USA</s3><sZ>2 aut.</sZ></inist:fA14><country>États-Unis</country><wicri:noRegion>Lake Alfred, Florida 33850</wicri:noRegion></affiliation></author><author><name sortKey="Naim, Michael" sort="Naim, Michael" uniqKey="Naim M" first="Michael" last="Naim">Michael Naim</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12</s1><s2>Rehovot 76-100</s2><s3>ISR</s3><sZ>1 aut.</sZ><sZ>3 aut.</sZ></inist:fA14><country>Israël</country><wicri:noRegion>Rehovot 76-100</wicri:noRegion></affiliation></author></analytic><series><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno><imprint><date when="2001">2001</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">Journal of agricultural and food chemistry : (Print)</title><title level="j" type="abbreviated">J. agric. food chem. : (Print)</title><idno type="ISSN">0021-8561</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Aroma</term><term>Citrus sinensis</term><term>Comparative study</term><term>Fresh product</term><term>Headspace</term><term>Heat treatment</term><term>Off-flavours</term><term>Olfactometry</term><term>Orange juice</term><term>Pasteurization</term><term>Storage</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Stockage</term><term>Jus d'orange</term><term>Défaut flaveur</term><term>Arôme</term><term>Traitement thermique</term><term>Olfactométrie</term><term>Espace tête</term><term>Etude comparative</term><term>Produit frais</term><term>Citrus sinensis</term><term>Pasteurisation</term><term>Méthional</term><term>2-Methyl-3-furanthiol</term><term>β-Damascerone</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Stockage</term><term>Produit frais</term><term>Pasteurisation</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">The occurrence of methional in fresh orange juice, and possible occurrence of β-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and stored orange juice. The contents of 2-methyl-3-furanthiol and methional were quantified, and the relative level of β-damascenone was estimated, in the headspace of fresh, pasteurized, and stored orange juices using the nasal impact frequency (NIF) and surface of NIF (SNIF) GC-Olfactometry procedure. 2-Methyl-3-furanthiol concentrations were 2 ng/L in fresh and pasteurized Shamuti orange juice, and 270 ng/L in stored juice of the same variety. Methional concentrations were 550, 830, and 11550 ng/L in fresh, pasteurized, and stored pasteurized juices, respectively. β-Damascenone content appeared to have increased during pasteurization and storage. Aroma-similarity experiments strongly suggest that 2-methyl-3-furanthiol and methional, at the levels found in stored orange juice (21 days at 35 °C), contribute to stored orange juice off-flavor.</div></front></TEI><affiliations><list><country><li>Israël</li><li>États-Unis</li></country></list><tree><country name="Israël"><noRegion><name sortKey="Bezman, Yair" sort="Bezman, Yair" uniqKey="Bezman Y" first="Yair" last="Bezman">Yair Bezman</name></noRegion><name sortKey="Naim, Michael" sort="Naim, Michael" uniqKey="Naim M" first="Michael" last="Naim">Michael Naim</name></country><country name="États-Unis"><noRegion><name sortKey="Rouseff, Russell L" sort="Rouseff, Russell L" uniqKey="Rouseff R" first="Russell L." last="Rouseff">Russell L. Rouseff</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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