OrangerV1, PascalFrancis, Corpus, bibRecord, 000861

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 : 000861 ( PascalFrancis/Corpus ); précédent : 000860; suivant : 000862

2-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 ; Russell L. Rouseff ; Michael Naim

Source :

Journal of agricultural and food chemistry : (Print) [ 0021-8561 ] ; 2001.

RBID : Pascal:02-0072760

Descripteurs français

Pascal (Inist)
- Stockage, Jus d'orange, Défaut flaveur, Arôme, Traitement thermique, Olfactométrie, Espace tête, Etude comparative, Produit frais, Citrus sinensis, Pasteurisation, Méthional, 2-Methyl-3-furanthiol, β-Damascerone.

English descriptors

KwdEn :
- Aroma, Citrus sinensis, Comparative study, Fresh product, Headspace, Heat treatment, Off-flavours, Olfactometry, Orange juice, Pasteurization, Storage.

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.

Notice en format standard (ISO 2709)

Pour connaître la documentation sur le format Inist Standard.

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A11	`01`	`1`		`@1 BEZMAN (Yair)`
A11	`02`	`1`		`@1 ROUSEFF (Russell L.)`
A11	`03`	`1`		`@1 NAIM (Michael)`
A14	`01`			`@1 Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12 @2 Rehovot 76-100 @3 ISR @Z 1 aut. @Z 3 aut.`
A14	`02`			`@1 Citrus Research and Educational Center, University of Florida @2 Lake Alfred, Florida 33850 @3 USA @Z 2 aut.`
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A45				`@0 30 ref.`
A47	`01`	`1`		`@0 02-0072760`
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A64	`01`	`1`		`@0 Journal of agricultural and food chemistry : (Print)`
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C01	`01`		`ENG`	@0 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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C03	`09`	`X`	`SPA`	`@0 Producto fresco @5 09`
C03	`10`	`X`	`FRE`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`ENG`	`@0 Citrus sinensis @2 NS @5 10`
C03	`10`	`X`	`SPA`	`@0 Citrus sinensis @2 NS @5 10`
C03	`11`	`X`	`FRE`	`@0 Pasteurisation @5 34`
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C07	`03`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
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C07	`08`	`X`	`FRE`	`@0 Composé volatil @2 FX @5 50`
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N21				`@1 037`

Format Inist (serveur)

NO :	PASCAL 02-0072760 INIST
ET :	2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses
AU :	BEZMAN (Yair); ROUSEFF (Russell L.); NAIM (Michael)
AF :	Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12/Rehovot 76-100/Israël (1 aut., 3 aut.); Citrus Research and Educational Center, University of Florida/Lake Alfred, Florida 33850/Etats-Unis (2 aut.)
DT :	Publication en série; Niveau analytique
SO :	Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 11; Pp. 5425-5432; Bibl. 30 ref.
LA :	Anglais
EA :	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.
CC :	002A35B09
FD :	Stockage; Jus d'orange; Défaut flaveur; Arôme; Traitement thermique; Olfactométrie; Espace tête; Etude comparative; Produit frais; Citrus sinensis; Pasteurisation; Méthional; 2-Methyl-3-furanthiol; β-Damascerone
FG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Propriété organoleptique; Jus fruit; Agrume; Composé volatil
ED :	Storage; Orange juice; Off-flavours; Aroma; Heat treatment; Olfactometry; Headspace; Comparative study; Fresh product; Citrus sinensis; Pasteurization
EG :	Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Organoleptic properties; Fruit juice; Citrus fruit; Volatile compound
SD :	Almacenamiento; Zugo naranja; Defecto sabor; Aroma; Tratamiento térmico; Olfatometría; Espacio cabeza; Estudio comparativo; Producto fresco; Citrus sinensis; Pasteurización
LO :	INIST-7332.354000100047040530
ID :	02-0072760

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Pascal:02-0072760

Le document en format XML

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<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>
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<fC01 i1="01" l="ENG"><s0>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.</s0>
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<s5>04</s5>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Traitement thermique</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Heat treatment</s0>
<s5>05</s5>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Tratamiento térmico</s0>
<s5>05</s5>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Olfactométrie</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Olfactometry</s0>
<s5>06</s5>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Olfatometría</s0>
<s5>06</s5>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Espace tête</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Headspace</s0>
<s5>07</s5>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Espacio cabeza</s0>
<s5>07</s5>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Etude comparative</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Comparative study</s0>
<s5>08</s5>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Estudio comparativo</s0>
<s5>08</s5>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Produit frais</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Fresh product</s0>
<s5>09</s5>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Producto fresco</s0>
<s5>09</s5>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
<s5>10</s5>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Pasteurisation</s0>
<s5>34</s5>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Pasteurization</s0>
<s5>34</s5>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Pasteurización</s0>
<s5>34</s5>
</fC03>
<fC03 i1="12" i2="X" l="FRE"><s0>Méthional</s0>
<s2>NK</s2>
<s4>INC</s4>
<s5>78</s5>
</fC03>
<fC03 i1="13" i2="X" l="FRE"><s0>2-Methyl-3-furanthiol</s0>
<s2>NK</s2>
<s4>INC</s4>
<s5>79</s5>
</fC03>
<fC03 i1="14" i2="X" l="FRE"><s0>β-Damascerone</s0>
<s2>NK</s2>
<s4>INC</s4>
<s5>80</s5>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Spermatophyta</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Propriété organoleptique</s0>
<s5>33</s5>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Organoleptic properties</s0>
<s5>33</s5>
</fC07>
<fC07 i1="05" i2="X" l="SPA"><s0>Propiedad organoléptica</s0>
<s5>33</s5>
</fC07>
<fC07 i1="06" i2="X" l="FRE"><s0>Jus fruit</s0>
<s5>35</s5>
</fC07>
<fC07 i1="06" i2="X" l="ENG"><s0>Fruit juice</s0>
<s5>35</s5>
</fC07>
<fC07 i1="06" i2="X" l="SPA"><s0>Jugo fruta</s0>
<s5>35</s5>
</fC07>
<fC07 i1="07" i2="X" l="FRE"><s0>Agrume</s0>
<s5>39</s5>
</fC07>
<fC07 i1="07" i2="X" l="ENG"><s0>Citrus fruit</s0>
<s5>39</s5>
</fC07>
<fC07 i1="07" i2="X" l="SPA"><s0>Agrios</s0>
<s5>39</s5>
</fC07>
<fC07 i1="08" i2="X" l="FRE"><s0>Composé volatil</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fC07 i1="08" i2="X" l="ENG"><s0>Volatile compound</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fC07 i1="08" i2="X" l="SPA"><s0>Compuesto volátil</s0>
<s2>FX</s2>
<s5>50</s5>
</fC07>
<fN21><s1>037</s1>
</fN21>
</pA>
</standard>
<server><NO>PASCAL 02-0072760 INIST</NO>
<ET>2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses</ET>
<AU>BEZMAN (Yair); ROUSEFF (Russell L.); NAIM (Michael)</AU>
<AF>Institute of Biochemistry, Food Science and Nutrition, Faculty of Agricultural, Food and Environmental Quality Sciences, The Hebrew University of Jerusalem, P.O. Box 12/Rehovot 76-100/Israël (1 aut., 3 aut.); Citrus Research and Educational Center, University of Florida/Lake Alfred, Florida 33850/Etats-Unis (2 aut.)</AF>
<DT>Publication en série; Niveau analytique</DT>
<SO>Journal of agricultural and food chemistry : (Print); ISSN 0021-8561; Coden JAFCAU; Etats-Unis; Da. 2001; Vol. 49; No. 11; Pp. 5425-5432; Bibl. 30 ref.</SO>
<LA>Anglais</LA>
<EA>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.</EA>
<CC>002A35B09</CC>
<FD>Stockage; Jus d'orange; Défaut flaveur; Arôme; Traitement thermique; Olfactométrie; Espace tête; Etude comparative; Produit frais; Citrus sinensis; Pasteurisation; Méthional; 2-Methyl-3-furanthiol; β-Damascerone</FD>
<FG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Propriété organoleptique; Jus fruit; Agrume; Composé volatil</FG>
<ED>Storage; Orange juice; Off-flavours; Aroma; Heat treatment; Olfactometry; Headspace; Comparative study; Fresh product; Citrus sinensis; Pasteurization</ED>
<EG>Rutaceae; Dicotyledones; Angiospermae; Spermatophyta; Organoleptic properties; Fruit juice; Citrus fruit; Volatile compound</EG>
<SD>Almacenamiento; Zugo naranja; Defecto sabor; Aroma; Tratamiento térmico; Olfatometría; Espacio cabeza; Estudio comparativo; Producto fresco; Citrus sinensis; Pasteurización</SD>
<LO>INIST-7332.354000100047040530</LO>
<ID>02-0072760</ID>
</server>
</inist>
</record>

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2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses

2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses

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