Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatography^a

Abstract

SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties were shown with programmed‐temperature gas chromatography (PTGC) and thermal conductivity detection to contain 40–50 components. Aroma profiles of the different juices were obtained with a programmed‐temperature flame ionization gas chromatograph. Comparative evaluations were conducted of the flavor and aroma patterns of three varieties of Florida oranges: Hamlin, Pineapple, and Valencia. Preliminary investigation revealed no significant qualitative differences among varieties in gross analyses obtained with thermal conductivity an the ionization detection system using PTGC. Quantitative differences appeared responsible for the flavor differences noted among varieties. Analyses showed some compositional differences among varieties in control juices, peel‐oil‐free juices, their respective juice essences, and peel oils. The presence of certain chemical constituents in the juice was directly related to the peel oil. No significant qualitative differences existed in similarly prepared samples from different varieties. Some specific chemical identification and the methods used are outlined.

Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra

“…Kirchner and Miller (1957) stated that it is necessary to distill off 75% of orange juice (at 40 mm of Hg) before essentially all of the oil is removed. On the other hand, Wolford et al (1963) vacuum-distilled off about 4% of the juice.…”

“…Wolford et al (1963) gave evidence for the presence in peel-oil-free juices of a number of volatile compounds which were not foulid in the respective peel oils of three varieties of Florida oranges. They fractionated the solvent-extracted essence by packed-column gas-liquid chrmoatography (GLC).…”

“…Kirchner and Miller (1957) trations found), Those workers fractionated the constituents by solvent extraction, distillation, and adsorption chromatographic procedures and identified most of the compounds by classical methods. Wolford et al (1963) gave evidence for the presence in peel-oil-free juices of a number of volatile compounds which were not foulid in the respective peel oils of three varieties of Florida oranges. They fractionated the solvent-extracted essence by packed-column gas-liquid chrmoatography (GLC).…”

Essential Oils of Some Orange Peels

“…· 21 Wolford et al identified 35"-' 40 components in the essential oil of Florida valencia orange, 3 1 by a pplication of three different columns and by comparison with the components of other orange essences. for the obtained oil was quite different in flavor from the fresh material.…”

Advances in Fruit Flavor Chemistry

“…There are numerous papers on grapefruit and orange oil constituents (2-7, 13-17, 33,34,36,38,39,40).…”