Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Jia, Xiao; Ren, Jianmin; Fan, Gang; Reineccius, Gary A.; Li, Xiao; Zhang, Nawei; An, Qi; Wang, Qingshan; Pan, Siyi

doi:10.1080/10408398.2022.2129581

Cited by 26 publications

(8 citation statements)

References 185 publications

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“…The aroma intensity of linalool and α ‐terpineol decreased. Linalool has orange and floral aromas, but α ‐terpineol and 4‐terpineol are classified as citrus off‐flavors in some processed products of oranges 26 . The overall aroma intensity decreased at an irradiation dose of 10 kGy.…”

Section: Resultsmentioning

confidence: 99%

“…Linalool has orange and floral aromas, but ⊍-terpineoland 4-terpineol are classified as citrus off-flavors in some processed products of oranges. 26 The overall aroma intensity decreased at an irradiation dose of 10 kGy. In one study, it was noted that high doses of irradiation treatment produce large amounts of free radicals, which can cause the unsaturated bonds of substances to break, resulting in a dramatic reduction in the amount of substances such as ethyl linoleate in spirits.…”

Section: Aroma Compound Identification By the Aeda Techniquementioning

confidence: 96%

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Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Qu,

Jia,

et al. 2023

J Sci Food Agric

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BackgroundStudies have found that 60Co‐γ irradiation can simulate the effects of aging and enhance the flavor of distilled spirits. The purpose of this study was to investigate the effects of 0, 2, 4, 6, 8 and 10 kGy 60Co‐γ irradiation doses on the key aroma components in newly produced navel orange distilled spirits and thus to determine the mechanism of their aging distilled spirits.ResultsThe identification of aroma compounds demonstrated that ethyl hexanoate, D‐limonene, ethyl octanoate, 3‐methyl‐1‐butanol and linalool are the key aroma compounds in navel orange distilled spirits, which were increased except linalool at irradiation of 2‐6 kGy doses. Irradiation treatment simulated the effects of the aging of navel orange distilled spirits by promoting the content of total acids, total esters and aldehydes. Irradiation doses of 2‐6 kGy increased the aroma intensity of navel orange distilled spirits, reaching the optimum at 6 kGy. However, the irradiation doses as high as 8 and 10 kGy decreased the content of esters in navel orange distilled spirits, which led to a deterioration of the spirit flavor.ConclusionLow doses of 60Co‐γ irradiation can simulate the effects of the aging by increasing the content of key aromatic compounds in navel orange distilled spirits.This article is protected by copyright. All rights reserved.

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Section: Resultsmentioning

confidence: 99%

Section: Aroma Compound Identification By the Aeda Techniquementioning

confidence: 96%

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Qu,

Jia,

et al. 2023

J Sci Food Agric

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“…In addition, volatile compounds derived from fatty acids (such as aldehydes, esters, and alcohols) are strongly related to citrus‐like odor attributes. For example, linalool and citronellol contribute to fruit/flower odor description, while octanal, decanal, ethyl hexanoate, and ethyl octanoate are related to green‐like odor description (Jia et al., 2022 ). These volatile compounds can be easily degraded or oxygenated by some factors, such as headspace oxygen, enzymes, and thermal treatment (Rouseff & Naim, 2000 ).…”

Section: Introductionmentioning

confidence: 99%

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil

Park,

Cha,

Kang

et al. 2023

Food Science & Nutrition

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Citrus fruits are largely consumed due to their unique and pleasant aromas. Citrus hybrids have been developed to enhance their flavors and bioactivities. Citrus aroma depends on the composition of the volatile compounds in citrus essential oils (CEOs), which are mostly located in the peels. During the extraction of CEOs, a specific series of chemical reactions occurred depending on the extraction methods (CP, cold pressing; HD, hydrodistillation), leading to variations in the composition of volatile compounds. In this study, the orange and the tangor which is a hybrid between C. reticulata × C. sinensis were investigated to compare the changes in volatile compounds based on the extraction methods. Results showed that the CP‐specific volatile compounds were sesquiterpenes, oxygenated monoterpenes, and fatty acid derivatives, while the HD‐specific volatile compounds were terpinyl cation derivatives, limonene, and 4‐vinylguaiacol. On the other hand, the contents of some volatile compounds ((E)‐ocimene, α‐terpinene, and α‐terpinolene) were affected by the Citrus species rather than by the extraction methods. In particular, during HD, terpinene‐4‐ol and 4‐vinylguiacol, known as off‐flavor compounds in citrus juice, were formed more abundantly in the orange than in the tangor. In conclusion, these results provide comprehensive data on essential oils, especially those derived from oranges and tangors, for selecting the appropriate extraction method for obtaining a higher yield and quality of citrus flavor.

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“…In fact, processed products, specifically juice, are very popular because they are easily consumed [ 2 ]. The processing and storage conditions, packaging and raw material are very important factors for the stability of citrus juice as these factors determine the microbiological, enzymatic, chemical, and physical changes that can spoil the juice’s sensory and nutritional characteristics [ 1 , 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…The availability of nutrients, presence of antimicrobial compounds, oxidation-reduction potential, water activity, and pH are the critical factors that influence the spoilage of juices, with the last two factors being of crucial importance. The spoilage in juices results in degradation of the product, which induces changes in appearance, color, texture, CO 2 production, cloud loss and the development of off-flavors [ 3 , 11 , 14 , 15 ]. The acidic properties of fruit juices (pH < 4.5) act as a vital barrier to microbial growth.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

et al. 2022

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Microbial development, enzymatic action, and chemical reactions influence the quality of untreated natural orange juice, compromising its organoleptic characteristics and causing nutritional value loss. Active low-density polyethylene (LDPE) films containing green tea extract (GTE) were previously prepared by a blown film extrusion process. Small bags were prepared from the produced films, which were then filled with fresh orange juice and stored at 4 °C. Ascorbic acid (AA) content, sugar content, browning index, color parameters, pH, total acidity (TA) and microbial stability were evaluated after 3, 7, and 14 days of storage. The packaging containing GTE maintained the microbial load of fresh juice beneath the limit of microbial shelf-life (6 log CFU/mL) for the bacterial growth, with a more prominent effect for LDPE with 3%GTE. Regarding yeasts and molds, only the CO_LDPE_3GTE package maintained the microbial load of fresh juice below the limit for up to 14 days. At 14 days, the lowest levels of AA degradation (32.60 mg/100 mL of juice) and development of brown pigments (browning index = 0.139) were observed for the packages containing 3% of GTE, which had a pH of 3.87 and sugar content of 11.4 g/100 mL of juice at this time. Therefore, active LDPE films containing 3% of GTE increase the shelf-life of fresh juice and can be a promising option for storage of this food product while increasing sustainability.

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Citrus juice off-flavor during different processing and storage: Review of odorants, formation pathways, and analytical techniques

Cited by 26 publications

References 185 publications

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

Effects of irradiation on the aging and sensory quality of navel orange distilled spirits

The effects of different extraction methods on essential oils from orange and tangor: From the peel to the essential oil

Evaluation of Active LDPE Films for Packaging of Fresh Orange Juice

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