Evaluation of aroma differences between hand-squeezed juices from valencialate and navel oranges by quantitation of key odorants and flavor reconstitution experiments

Citation
A. Buettner et P. Schieberle, Evaluation of aroma differences between hand-squeezed juices from valencialate and navel oranges by quantitation of key odorants and flavor reconstitution experiments, J AGR FOOD, 49(5), 2001, pp. 2387-2394
Citations number
30
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Agricultural Chemistry","Chemistry & Analysis
Journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
ISSN journal
0021-8561 → ACNP
Volume
49
Issue
5
Year of publication
2001
Pages
2387 - 2394
Database
ISI
SICI code
0021-8561(200105)49:5<2387:EOADBH>2.0.ZU;2-P
Abstract
Twenty-five odor-active compounds were quantified in hand-squeezed juices o f Valencia late and Navel oranges using stable isotope dilution assays. Odo r activity values (OAVs, ratio of the concentration to odor thresholds) bas ed on odor thresholds in water were calculated for the entire set of aroma compounds in both varieties. It was shown that due to their high OAVs, the fruity-smelling esters ethyl 2-methylpropanoate, ethyl butanoate, (S)-ethyl 2methylbutanoate, and 3a,4,5,-7a-tetrahydro-3,6-dimethyl-2(3H)-benzofurano ne (wine lactone), the grassy smelling (Z)-hex-3-enal, and the citrus-like decanal were the most potent odorants in both juices. The weaker fruity not e in the Navel oranges was clearly correlated with significantly lower OAVs of all fruity-smelling esters but a higher OAV of (Z)-3-hexenal compared t o Valencia late. Model solutions simulating the odor of both orange varieti es confirmed the findings of the quantitation studies.