Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Journal of the Science of Food and Agriculture

Volumn 91, Issue 10, 2011, Pages 1855-1862

  Kelebek, Hasim ^a   Selli, Serkan ^b  

^a UNIVERSITY OF ADIYAMAN   (Turkey)

^b CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Cv. Dortyol; OAV; Orange juice; Phenolics; Volatile

Indexed keywords

ACID; CITRIC ACID; PHENOL DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHEMISTRY; FRUIT; ODOR; SUGAR INTAKE; SWEET ORANGE;

ACIDS; BEVERAGES; CITRIC ACID; CITRUS SINENSIS; DIETARY SUCROSE; FRUIT; ODORS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

CITRUS SINENSIS;

EID: 79959213594     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4396     Document Type: Article

References (42)

1. Rouseff R, Gmitter F and Grosser J, Citrus breeding and flavour, in Understanding Natural Flavors, ed. by Piggott JR and Peterson A. Blackie Academic &Professional, London, p. 113 (1994).
2. Shaw PE and Moshonas M, Quantification of volatile constituent in orange juice drinks and its use for comparison with pure juices by multivariate analysis. LWT-Food Sci Technol 30: 497-501 (1997).
3. Nisperos-Carriedo MO and Shaw PE, Comparison of volatile components in fresh and processed orange juices. J Agric Food Chem 38: 1048-1052 (1990).
4. Shaw PE and Fruit II, in Volatile Compounds in Food and Beverages, ed. by Maarse H. Marcel Dekker, New York, p. 305 (1991).
5. Shaw PE, Moshonas M, Buslig BS, Barros SM and Widmer WW, Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents. J Sci Food Agric 79: 1949-1953 (2005).
6. Jordan MJ, Goodner KL, Castillo M and Laencina J, Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice. J Sci Food Agric 85: 391-396 (2005).
7. Selli S, Canbaş A and Cabaroglu T, Volatile flavour components of orange juice obtained from the Kozan variety of Turkey. J Food Comp Anal 17: 789-796 (2004).
8. Kelebek H, Selli S, Canbas A and Cabaroglu T, HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan. Microchem J 91: 187-192 (2009).
9. Albertini MV, Carcouet E, Pailly O, Gambotti C, Luro F and Berti L, Changes in organic acids and sugars during early stages of development of acidic and acidless citrus fruit. J Agric Food Chem 54: 8335-8339 (2006).
10. Robards K and Antolovich M, Methods for assessing the authenticity of orange juice. Analyst 120: 1-28 (1995).
11. Sousa WR, da Rocha C, Cardoso CL, Silva DHS and Zanoni MVB, Determination of the relative contribution of phenolic antioxidants in orange juice by voltammetric methods. J Food Comp Anal 17: 619-633 (2004).
12. Xu G, Liu D, Chen J, Ye X, Ma Y and Shi J, Juice components and antioxidant capacity of citrus varieties cultivated in China. Food Chem 106: 545-551 (2008).
13. Selli S, Canbas A, Varlet V, Kelebek H, Prost C and Serot T, Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). J Agric Food Chem 56: 227-234 (2008).
14. Lee HS and Coates GA, Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and literature compilation. J Liq Chromatogr Relat Technol 14: 2123-2141 (2000).
15. Kelebek H, Canbas A and Selli S, Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey. Food Chem 107: 1710-1716 (2008).
16. Mouly PP, Arzouyan CR, Gaydou EM and Estienne JM, Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides. J Agric Food Chem 42: 70-79 (1994).
17. Hinterholzer A and Schieberle P, Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia Late oranges by odour dilution techniques. Flavour Fragr J 13: 49-55 (1998).
18. Rega B, Fournier N and Guichard E, Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O). J Agric Food Chem 51: 7092-7099 (2003).
19. Perez-Cacho PR and Rouseff RL, Fresh squeezed orange juice odor: A review. Crit Rev Food Sci Nutr 48: 681-695 (2008).
20. Ahmed EM, Dennison RA, Dougherty RH and Shaw PE, Flavor and odor thresholds in water of selected orange juice components. J Agric Food Chem 26: 187-191 (1978).
21. Rega B, Fournier N, Niclaus S and Guichard E. Role of pulp in flavor release and sensory perception in orange juice. J Agric Food Chem 52: 4204-4212 (2004).
22. Arena E, Guarrera N, Campisi S and Nicolosi Asmundo C, Comparison of odour active compounds detected by gas-chromatography-olfactometry between hand-squeezed juices from different orange varieties. Food Chem 98: 59-63 (2006).
23. Dharmawan J, Kasapis S, Sriramula P, Lear MJ and Curran P, Evaluation of aroma-active compounds in Pontianak orange peel oil (Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test. J Agric Food Chem 57: 239-244 (2009).
24. Averbeck M and Schieberle P, Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate. Eur Food Res Technol 229: 611-622 (1998).
25. Moufida S and Marzouk B, Biochemical characterization of blood orange, sweet orange, lemon, bergamot and bitter orange. Phytochemistry 62: 1283-1289 (2003).
26. White DR and Widmer WW, Application of high-performance anion exchange chromatography with pulsed amperometric detection to sugar analysis in citrus juices. J Agric Food Chem 38: 1918-1921 (2009).
27. Lee HS and Coates GA, Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and literature compilation. J Liq Chromatogr Relat Technol 14: 2123-2141 (2000).
28. Rouseff RL and Martin SF, Sugar levels in canned single strength grapefruit juice from Florida. Proc Florida State Hortic Soc 98: 198-200 (1985).
29. Fellers PJ, The relationship between the ratio of degrees brix to percent acid and sensory flavor in grapefruit juice. Food Technol 7: 68-75 (1991).
30. Saavedra L, Rupérez FJ and Barbas C, Capillary electrophoresis for evaluating orange juice authenticity: A study on Spanish oranges. J Agric Food Chem 49: 9-13 (2001).
31. Melendez-Martinez AJ, Vicario IM and Heredia FJ, Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice. J Agric Food Chem 55: 1347-1355 (2007).
32. Rapisarda P, Carollo G, Fallico B, Tomaselli F and Maccarone E, Hydroxycinnamic acids as markers of Italian blood orange juices. J Agric Food Chem 46: 464-470 (1998).
33. Bocco A, Cuvelier ME, Richard H and Berset C, Antioxidant activity and phenolic composition of peel and seed extracts. J Agric Food Chem 41: 2123-2129 (1998).
34. Desiderio C, Rossi A and Sinibaldi M, Analysis of flavanone-7-O-glycosides in citrus juices by short-end capillary electrochromatography. J Chromatogr A 1081: 99-104 (2005).
35. Tomás-Barberán FA and Clifford MN, Flavanones, chalcones and dihydrochalcones nature, occurrence and dietary burden. J Sci Food Agric 80: 1073-1080 (2000).
36. Gorinstein S, Haruenkit R, Park YS, Jung ST, Zachwieja Z and Jastrzebski Z, Bioactive compounds and antioxidant potential in fresh and dried Jaffa sweeties, a new kind of citrus fruit. J Sci Food Agric 84: 1459-1463 (2004).
37. Gamache P, Ryan E and Acworth IN, Analysis of phenolic and flavonoid compounds in juice beverages using high-performance liquid chromatography with coulometric array detection. J Chromatog 635: 143-150 (1993).
38. Yalim S, Ozdemir Y and Ekiz I, Naringin in Turkish orange juices and its reduction by naringinase. J Food Drug Anal 12: 273-276 (2004).
39. Aturki Z, Braudi V and Sinibaldi M, Separation of flavanone-7-O-glycoside diastereomers and analysis in citrus juices by multidimensional liquid chromatography coupled with mass spectrometry. J Agric Food Chem 52: 5303-5308 (2004).
40. Pino JA and Mesa J, Contribution of volatile compounds to mango (Mangifera indica L.) aroma. Flavour Fragr J 21: 207-213 (2006).
41. Palomo ES, Diaz-Maroto MC, Gonzalez Vinas MA, Soriano-Perez A and Perez-Coello MS, Aroma profile of wines from Albillo and Muscat grape varieties at different stages of ripening. Food Control 18: 398-403 (2007).
42. Fraatz MA, Riemer SJL, Stöber R, Kaspera R, Nimtz M, Berger RG, et al, A novel oxygenease from Pleurotus sapidus transforms valencene to nootkatone. J Mol Catal B: Enzym 61: 202-207 (2009).