Volatile odour components and sensory quality of fresh and processed mandarin juices

Journal of the Science of Food and Agriculture

Volumn 86, Issue 14, 2006, Pages 2404-2411

  Pérez López, Antonio J ^a   Carbonell Barrachina, Ángel A ^b  

^a CATHOLIC UNIVERSITY OF MURCIA   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Aroma; Aseptic storage; Citrus; Pasteurisation; Vitamin C

Indexed keywords

CITRUS;

EID: 33750617466     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2631     Document Type: Article

References (48)

1. Shaw PE, Fruits II, in Volatile Compounds in Foods and Beverages, ed. by Maarse H. Marcel Dekker, New York, NY, pp. 305-327 (1991).
2. Maccarone E, Campisi S, Fallico B, Rapisarda P and Sgarlata R, Flavor components of Italian orange juices. J Agric Food Chem 46:2293-2298 (1998).
3. Nagy S and Shaw PE, Factors affecting the flavour of citrus fruit, in Food Flavours. Part C. The Flavour of Fruits. Developments in Food Science, ed. by Morton ID and MacLeod AJ. Elsevier, Amsterdam, pp. 93-124 (1990).
4. Crupi F and Rispoli G, Citrus juices technology, in Citrus. The Genus Citrus, ed. by Dugo G and Di Giacomo A. Taylor and Francis, London, pp. 77-113 (2002).
5. Buettner A and Schieberle P, Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). J Agric Food Ghent 47:5189-5193 (1999).
6. Araki C and Sakakibara H, Changes in the volatile flavor compounds by heating Satsuma mandarin (Citrus unshiu Marcov) juice. Agric Biol Chem 55:1421-1423 (1991).
7. Braddock RJ and Goodrich RM, Processing technologies to enhance fresh flavor of citrus juice, in Freshness and Shelf Life of Foods, ed. by Cadwallader K and Weenen H. Oxford University Press, New York, NY, pp. 292-301 (2002).
8. Schieberle P, Mestres M and Buettner A, Characterization of aroma compounds in fresh and processed mandarin oranges, in Freshness and Shelf Life of Foods, ed. by Cadwallader K and Weenen H. Oxford University Press, New York, NY, pp. 162-174 (2002).
9. Moshonas MG and Shaw PE, Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice. J Food Sci 54:82-85 (1989).
10. Moshonas MG and Shaw PE, Quantitative determination of 46 volatile constituents in fresh, unpasteurized orange juices using dynamic headspace gas chromatography. J Agric Food Chem 42:1525-1528 (1994).
11. Dugo D, Cotroneo A, Verzera A and Bonaccorsi I, Composition of the volatile fraction of cold-pressed citrus peel oils, in Citrus. The Genus Citrus, ed. by Dugo G and Di Giacomo A. Taylor and Francis, London, pp. 201-317 (2002).
12. Nisperos-Carriedo M and Shaw PE, Comparison of volatile flavor components in fresh and processed orange juices. J Agric Food Chem 38:1048-1052 (1990).
13. Berlinet C, Ducrue V, Brillovet JM, Reynes M and Brat P, Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). Food Addit Contam 22:185-195 (2005).
14. Pérez López AJ, Beltran F, Serrano-Megías M, Saura López D and Carbonell-Barrachina AA, Changes in orange juice color by addition of mandarin juice. Eur Food Res Technol 222:516-520 (2006). DOI: 10.1007/s00217-005-0099-6.
15. Moshonas MG and Shaw PE, Changes in composition of volatile components in aseptically packaged orange juice during storage. J Agric Food Chem 37:157-161 (1989).
16. Marsili R, Measuring volatiles and limonene oxidation products in orange juice by capillary GC. LC-GC 4:358-362 (1986).
17. Schieberle P, Recent developments in methods for analysis of volatile flavor compounds and their precursors, in Characterization of Foods: Emerging Methods, ed. by Goankar A. Elsevier, Amsterdam, pp. 403-431 (1995).
18. Elmaci Y and Tomris A, Flavor characterization of three mandarin cultivars (Satsuma, Bodrum, Clementine) by using GC/MS and flavor profile analysis techniques. J Food Qual 28:163-167 (2005).
19. Shaw PE and Wilson CW, Importance of selected volatile components to natural orange, grapefruit, tangerine, and mandarin flavors. ACS Symp Ser 143:167-190 (1980).
20. Rychlik M, Schieberle P and Grosch W, Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. Deutsche Forschungsanstalt für Lebensmittelchemie/Institut für Lebensmittelchemie der Technischen Universität München, Garching (1998).
21. Dreher JG, Lin J and Rouseff RL, Determination of aroma active component differences between marketplace orange juices of differing quality using GC-olfactometry. [Online]. Citrus Research and Education Center, University of Florida. Available: http://www.lal.ufl.edu/rouseff/Abstract1.htm [16 April 2005].
22. Njoroge SM, Koaze H, Mwaniki M, Minh NT and Sawamura M, Essential oils of Kenyan Citrus fruits: volatile components of two varieties of mandarins (Citrus reticulata) and a tangelo (C. paradisi - C. tangerina). Flav Fragr J 20:74-79 (2004).
23. Van Dyk MS, van Rensburg E and Moleleki N, Hydroxylation of (+)limonene, (-)α-pinene and (-)β-pinene by a Hormonema sp. Biotechnol Lett 20:431-436 (1998).
24. Suzuki Y, Sakai H, Shimada T, Omura M, Kumazawa S and Nakayama T, Characterization of γ-terpinene synthase from Citrus unshiu (Satsuma mandarin). Biofactors 21:79-82 (2004).
25. Braddock RJ and Cadwallader KR, Bioconversion of citrus d-limonene. ACS Symp Ser 596:142-148 (1995).
26. Kimball DA, Metodos, equipos e ingenieria de procesos, in Procesado de Cítricos, ed. by. Acribia, Zaragoza, pp. 89-97 (2002).
27. AOAC, Official Methods of Analysis (17th edn). AOAC International, Gaithersburg, MD (2000).
28. López ML, Lavilla MT, Recasens I, Graell J and Vendrell M, Changes in aroma quality of 'Golden Delicious' apples after storage at different oxygen and carbon dioxide concentrations. J Sci Food Agric 80:311-324 (2000).
29. McLafferty F, Wiley Registry of Mass Spectral Data (7th edn). Wiley, New York, NY (2000).
30. Serrano-Megias M, Pérez-López AJ, Nuñez-Delicado E, Beltran-Gonzalez F and Lopez-Nicolas JM, Optimization of tropical juice composition from the Spanish market. J Food Sci 70:28-33 (2005).
31. Meilgaard M, Civille GV and Carr BT, Selection and training of panel members, in Sensory Evaluation Techniques (3rd edn), ed. by. CRC Press, Boca Raton, FL, pp. 133-159 (1999).
32. AENOR (Asociación Española de Normalización y Certificación), Sensory Evaluation of Food. UNE Standards. AENOR, Madrid (1997) (in Spanish).
33. Acree TE, Bioassays for flavor, in Flavor Science. Sensible Principles and Techniques, ed. by Acree TE and Teranishi R. American Chemical Society, Washington, DC, pp. 1-20 (1993).
34. Attaway JA and Oberbacher MF, Studies on the aroma of intact Hamlin oranges. J Food Sci 33:287-289 (1968).
35. Plotto A, Margaria CA, Goodner KL, Goodrich R and Baldwin EA, Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes. Flav Fragr J 19:491-498 (2004).
36. Yajima I, Yanai T, Nakamura M, Sakakibara H and Hayashi K, Compositions of the volatiles of peel oil and juice from Citrus unshiu. Agric Biol Chem 43:259-264 (1979).
37. Ohta H, Tonohara K, Watanabe A, lino K and Kimura S, Flavor specificities of Satsuma mandarin juice extracted by a new type of screw press extraction system. Agric Biol Chem 46:1385-1386 (1982).
38. Ting SV and Rouseff RL, Citrus Fruits and Their Products. Analysis and Technology. Marcel Dekker, New York, NY (1986).
39. Arras G, Rind essential oils and juice metabolites of cv. Fortune tangerines under two cold-storage regimes. Adv Hort Sci 7:133-138 (1993).
40. Schieberle P and Grosch W, Quantitative analysis of important volatile flavour compounds in fresh and stored lemon oil/citric acid emulsions. Lebensm Wiss Technol 21:158-162 (1988).
41. Nisperos-Carriedo M and Shaw PE, Volatile flavor components of fresh and processed orange juices. Food Technol 44(4):134-138 (1990).
42. Perez AG, Luaces P, Oliva J, Rios JJ and Sanz C, Changes in vitamin C and flavour components of mandarin juice due to curing of fruits. Food Chem 91:19-24 (2005).
43. Verzera A, Cotroneo A, D'Alcontres IS and Donato MG, On the genuineness of essential oils. Detection of distilled oils added to cold-pressed mandarin essential oils. J Essential Oil Res 4:273-280 (1992).
44. Walsh M, Rouseff R and Naim M, Determination of furaneol and p-vinylguaiacol in orange juice employing differential UV wavelength and fluorescence detection with a unified solid phase extraction. J Agric Food Chem 45:1320-1324 (1997).
45. Haleva-Toledo E, Naim M, Zehavi U and Rouseff RL, 4-Hydroxy-2,5-dimethyl- 3(2H)-furanone formation in buffers and model solutions of citrus juice. J Agric Food Chem 45:1314-1319 (1997).
46. Sizer CE, Waugh PL, Edstam S and Ackerman P, Maintaining flavor and nutrient quality of aseptic orange juice. Food Technol 42(6):152-159 (1988).
47. Shaw PE, Shelf life and aging of citrus juices, juice drinks and related soft drinks, in Quality Control Manual for Citrus Processing Plants, ed. by Redd JB, Shaw PE, Hendrix Jr CM and Hendrix DL. Agscience, Auburndale, FL, pp. 173-199 (1992).
48. AIJN, AIJN Code of Practice for Evaluation of Fruit and Vegetable Juices. [Online]. (2005). Available: http://www.aijn.org [6 February 2006].