Effect of Storage, Oxygen and Concentration on the Levels of Key Volatiles in Processed Orange Juice

Ryo, Samuel; Barringer, Sheryl A.

doi:10.1111/jfpp.12255

Cited by 3 publications

(4 citation statements)

References 32 publications

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“…In total 16 aroma compounds were detected in the whole storage, while the content of most of these compounds declined after 15 days' storage. Similar results were also found in Ryo and Barringer's study that they found a majority of volatiles decreased significantly in the first week stored at 5°C because only the free and not bound aroma compounds can exist in the headspace and they could occur chemical reactions and oxidation (Ryo and Barringer 2015). Moshonas and Shaw found that the volatile compounds dropped dramatically in 9 weeks and the water-soluble volatiles lost 70%, while oil-soluble compounds lost 30% of the original concentration (Moshonas and Shaw 2000).…”

Section: Aroma Compoundssupporting

confidence: 89%

“…Moshonas and Shaw found that the volatile compounds dropped dramatically in 9 weeks and the water-soluble volatiles lost 70%, while oil-soluble compounds lost 30% of the original concentration (Moshonas and Shaw 2000). And Ryo and Barringer found that about 30% of oil and water-soluble volatiles were lost in the process (Ryo and Barringer 2015). The destruction of most orange juice volatiles is proposed to be the cause of an acidcatalyzed reaction (Petersen et al 1998;Berlinet et al 2005).…”

Section: Aroma Compoundsmentioning

confidence: 99%

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Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

et al. 2018

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This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures. Aroma compounds were analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results showed that the total aerobic plate counts of orange juice stored at room temperature and 37°C was far more than 4°C. Totally 33 aroma compounds were determined in these orange juices. Significant differences on the aroma compounds in orange juices stored at different temperatures were observed in the present study. Most of the terpenes decreased at 4°C after 15 days' storage, while 10 and 8 terpenes increased during storage at room temperature and 37°C. a-Terpineol and p-vinylguaiacol were the only off-flavor compounds found in juice stored at 4°C and room temperature at late storage respectively. While terpinen-4-ol, 4-ethylguaiacol and p-vinylguaiacol were found in juice stored at 37°C at late storage. a-Terpineol was the only off-flavor compound found in orange juice stored at 4°C.

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Section: Aroma Compoundssupporting

confidence: 89%

Section: Aroma Compoundsmentioning

confidence: 99%

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

et al. 2018

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“…There is only one study on a beverage other than coffee. This investigation reported the effects of storage, oxygen, and concentration method on the levels of key volatiles in orange juice . Not from concentrate (NFC) and from concentrate (FC) commercially available orange juices were kept in storage for 8 weeks at 5 °C, with one group of juices stored with minimal headspace, and the other group stored in the presence of oxygen.…”

Section: Current Applications Of Sift‐ms In Food Aroma Analysismentioning

confidence: 99%

“…This investigation reported the effects of storage, oxygen, and concentration method on the levels of key volatiles in orange juice. 83 Not from concentrate (NFC) and from concentrate (FC) commercially available orange juices were kept in storage for 8 weeks at 5 °C, with one group of juices stored with minimal headspace, and the other group stored in the presence of oxygen. Most volatiles decreased over the period of the study, with no significant differences in volatile concentrations between samples that were exposed to the different levels of oxygen.…”

Section: Concentrations Of Seven Importantmentioning

confidence: 99%

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

Langford¹,

Padayachee²,

McEwan

et al. 2019

Flavour & Fragrance J

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Selected ion flow tube mass spectrometry (SIFT‐MS) is a direct mass spectrometry technique developed for volatile organic compound (VOC) analysis. In this comprehensive review of the SIFT‐MS flavour literature, its flexibility and utility are evident. SIFT‐MS has found wide application in the analysis of formation and release of odorants in fruits, vegetables, nuts, and seeds – including flavour and sensory optimization during cooking. Dairy products and poultry, red meat, and seafood also comprise a significant number of studies across processing, sensory, and shelf‐life studies. Edible oils, initially investigated for flavour and oxidative status, have recently been very successfully classified according to origin using a combined chemometrics and SIFT‐MS approach. Other recent developments – across different food groups – have been growth in applications to packaging (including meats in modified atmosphere packaging), and correlations of SIFT‐MS data with various types of sensory testing. The continuing growth of food odorant publications indicates that the SIFT‐MS technique has a significant role to play in understanding and managing favourable and unfavourable aroma formation in both academia and industry.

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The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time

Peasura

Sinchaipanich

2022

Beverages

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This study aimed to evaluate the differences in physicochemical properties, antioxidant properties, and rheology between guava nectar with sucrose and guava nectar with neotame and stevia addition (0.01% and 0.05%). All parameters were investigated during refrigerated storage at 4 °C for 15 days. The result showed that all sweetened guava juice samples led to the juice with the greatest presence of overall appearance and antioxidant property. The flow behavior of sweetened guava juice was shear-thinning which was not different from guava juice without sweetener. However, the major volatile flavor compounds identified in all guava juice samples were β-caryophyllene, α-caryophyllene, bisabolene, aromadendrene, α-humulene, and nerolidol, which is not different from guava juice without sweeteners during storage. It indicated that stevia and neotame are good alternative sweeteners to produce low caloric juice production.

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Effect of Storage, Oxygen and Concentration on the Levels of Key Volatiles in Processed Orange Juice

Cited by 3 publications

References 32 publications

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage

Comprehensive odorant analysis for on‐line applications using selected ion flow tube mass spectrometry (SIFT‐MS)

The Impact of Sweetener Type on Physicochemical Properties, Antioxidant Activity and Rheology of Guava Nectar during Storage Time

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