Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by‐Product of Orange Juice Processing Using Gas‐Chromatography‐Olfactometry

Abstract

Volatile composition of commercial orange pulp (from Brazil and Florida, U.S.A.) was analyzed by gas chromatography‐mass spectrometry (GC‐MS) and GC‐Olfactometry (GC‐O). In both samples 72 volatiles were detected, of which 58 were identified. Odor‐active compounds with a high frequency of detection (≥5 out of 9) or intensity characterizing the aroma of sweet orange pulp were monoterpene hydrocarbons (α‐pinene, β‐pinene, β‐myrcene, α‐phellandrene, 3‐carene, α‐terpinene and limonene), ketones (1‐octen‐3‐one, carvone, (E)‐β‐damascenone and β‐ionone), esters (ethyl‐2‐methyl butanoate and ethyl hexanoate), aldehydes (methional and octanal), alcohols (linalool and 1‐octanol) and 3 unidentified compounds. A few differences in the odor‐active volatiles between orange pulp samples were perceived, which might be due to cultivar, growing and processing conditions, but overall, the chemical composition of the two samples was similar. Sensory data described both sweet orange pulp samples with descriptors for orange odor and flavor including orange peel and fruity‐non‐citrus flavor, sweet and sour taste. Practical Applications Orange pulp is used in the beverage industry to add texture and mouthfeel. It is also added to orange juice for consumer appeal to make it more “natural.” This study characterized the flavor of orange pulp. Orange pulp consisted of yellow–orange floating intact cells. Pulp added to a sugar‐acid solution (5% pulp, 10.5% sucrose and 0.25% citric acid) imparted an orange, fruity and fresh flavor. Information from this study on sweet orange pulp flavor will be useful for orange juice processors and beverage manufacturers.

Essential oils as flavoring and preservative agents: Impact on volatile profile, sensory attributes, and the oxidative stability of flavored extra virgin olive oil

“…Citrus‐flavored EVOO were characterized by their high intensity of fruity and sourness taste. Both attributes were probably associated with the high content of limonene (Deterre et al., 2016). Limonene could also be responsible for the fruity smell of the citrus‐flavored EVOO (Figure 2a).…”

Mass spectrometry imaging as a potential technique for diagnostic of Huanglongbing disease using fast and simple sample preparation

“…The metabolites shown in Table 1 were previously reported in citrus by using chromatography and mass spectrometry techniques: dehydroabietic acid, ABA, 4-acetyl-1-methylcyclohexene (4-AMCH) 56 – 58 , asparagine, pipecolic acid, quinic acid 45 , guaiacol 67 , isoleucine, t -JA, phenylalanine, tryptophan, valine 46 , feruloylputrescine, hydroxycinnamates (HCAs) 47 , nobiletin and tangeretin 48 . Other metabolites in Table 1 were identified previously by NMR spectroscopy: synephrine 49 , β -glucose, sucrose, tryptophan, tyrosine and valine 16 .…”

Effects of kiwi’s pectin methylesterase inhibitor, nanomilling and pasteurization on orange juice quality

“…Also, the reduction in particle size negatively affected the consistency. Increasing both of pasteurization temperature and treatment time significantly ( p < .05) resulted in a sharp decline in the studied sensory characteristics where higher rates of oxidation and browning took place, and consequently, color, taste, and odor were negatively affected (Deterre et al., 2016). For example, increasing the temperature from the room temperature for the NPOJ control to 50°C (5 min) resulted in 1.5% loss in taste scores.…”