Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Identifieur interne : 002371 ( Main/Merge ); précédent : 002370; suivant : 002372Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Auteurs : Pilar Ruiz Perez-Cacho [États-Unis] ; Kanjana Mahattanatawee ; John M. Smoot ; Russell RouseffSource :
- Journal of agricultural and food chemistry [ 0021-8561 ] ; 2007.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Sulfur Compounds.
- analysis : Beverages, Odors.
- chemistry : Citrus sinensis, Fruit.
- Chromatography, Gas, Female, Food Preservation, Hot Temperature, Humans, Male, Taste, Volatilization.
Abstract
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.
DOI: 10.1021/jf0703856
PubMed: 17579430
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Identification of sulfur volatiles in canned orange juices lacking orange flavor.</title><author><name sortKey="Perez Cacho, Pilar Ruiz" sort="Perez Cacho, Pilar Ruiz" uniqKey="Perez Cacho P" first="Pilar Ruiz" last="Perez-Cacho">Pilar Ruiz Perez-Cacho</name><affiliation wicri:level="1"><nlm:affiliation>University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850</wicri:regionArea><wicri:noRegion>Florida 33850</wicri:noRegion></affiliation></author><author><name sortKey="Mahattanatawee, Kanjana" sort="Mahattanatawee, Kanjana" uniqKey="Mahattanatawee K" first="Kanjana" last="Mahattanatawee">Kanjana Mahattanatawee</name></author><author><name sortKey="Smoot, John M" sort="Smoot, John M" uniqKey="Smoot J" first="John M" last="Smoot">John M. Smoot</name></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2007">2007</date><idno type="RBID">pubmed:17579430</idno><idno type="pmid">17579430</idno><idno type="doi">10.1021/jf0703856</idno><idno type="wicri:Area/PubMed/Corpus">000B19</idno><idno type="wicri:Area/PubMed/Curation">000B19</idno><idno type="wicri:Area/PubMed/Checkpoint">000B19</idno><idno type="wicri:Area/Ncbi/Merge">000712</idno><idno type="wicri:Area/Ncbi/Curation">000712</idno><idno type="wicri:Area/Ncbi/Checkpoint">000712</idno><idno type="wicri:doubleKey">0021-8561:2007:Perez Cacho P:identification:of:sulfur</idno><idno type="wicri:Area/Main/Merge">002371</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Identification of sulfur volatiles in canned orange juices lacking orange flavor.</title><author><name sortKey="Perez Cacho, Pilar Ruiz" sort="Perez Cacho, Pilar Ruiz" uniqKey="Perez Cacho P" first="Pilar Ruiz" last="Perez-Cacho">Pilar Ruiz Perez-Cacho</name><affiliation wicri:level="1"><nlm:affiliation>University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.</nlm:affiliation><country xml:lang="fr">États-Unis</country><wicri:regionArea>University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850</wicri:regionArea><wicri:noRegion>Florida 33850</wicri:noRegion></affiliation></author><author><name sortKey="Mahattanatawee, Kanjana" sort="Mahattanatawee, Kanjana" uniqKey="Mahattanatawee K" first="Kanjana" last="Mahattanatawee">Kanjana Mahattanatawee</name></author><author><name sortKey="Smoot, John M" sort="Smoot, John M" uniqKey="Smoot J" first="John M" last="Smoot">John M. Smoot</name></author><author><name sortKey="Rouseff, Russell" sort="Rouseff, Russell" uniqKey="Rouseff R" first="Russell" last="Rouseff">Russell Rouseff</name></author></analytic><series><title level="j">Journal of agricultural and food chemistry</title><idno type="ISSN">0021-8561</idno><imprint><date when="2007" type="published">2007</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Beverages (analysis)</term><term>Chromatography, Gas</term><term>Citrus sinensis (chemistry)</term><term>Female</term><term>Food Preservation</term><term>Fruit (chemistry)</term><term>Hot Temperature</term><term>Humans</term><term>Male</term><term>Odors (analysis)</term><term>Sulfur Compounds (analysis)</term><term>Taste</term><term>Volatilization</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Sulfur Compounds</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Beverages</term><term>Odors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Chromatography, Gas</term><term>Female</term><term>Food Preservation</term><term>Hot Temperature</term><term>Humans</term><term>Male</term><term>Taste</term><term>Volatilization</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">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.</div></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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