Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Elss, Sandra; Kleinhenz, Silvia; Schreier, Peter

doi:10.1016/j.lwt.2006.12.010

Cited by 19 publications

(13 citation statements)

References 17 publications

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“…This is because the threshold values are comparatively low and the OVA consequently high. The short-chained fatty acids have a comparable weak odor as observed by Elss et al (26) and Attaie (27) and this explains the low OAV exhibited by hexanoic and octanoic acids despite the high concentration.…”

Section: Concentrationsupporting

confidence: 58%

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Ráice

Sjöholm

Wang

et al. 2014

Journal of Essential Oil Research

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Volatile compounds isolated from the African medlar (Vangueria infausta L.) were identified by gas chromatography and gas chromatography-mass spectrometry. The volatile components identified in the extract were: hexanoic acid (5600 μg/g, dry matter, DM), octanoic acid (240 μg/g, DM), methyl hexanoate (15 μg/g, DM), ethyl hexanoate (44 μg/g, DM), methyl octanoate (12 μg/g, DM) and ethyl octanoate (13 μg/g, DM). The principal aroma from the V. infausta fruit originates from ethyl hexanoate and ethyl octanoate with a minor contribution from methyl hexanoate and methyl octanoate.

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Section: Concentrationsupporting

confidence: 58%

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Ráice

Sjöholm

Wang

et al. 2014

Journal of Essential Oil Research

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“…Limonene was by far the major component of the flavor profile in orange fruits. Under the acid conditions of the juice and depending on the oxygen content, limonene was converted during storage, in part, to a-terpineol and carvone, respectively (Elss et al 2007). a-terpineol and carvone were considered as index of degradation of the aroma in orange juice.…”

Section: Introductionmentioning

confidence: 99%

Effect of Ultra High Hydrostatic Pressure on Concentrations of Limonene, Α‐terpineol and Carvone in Navel Orange Juice

Pan

Wang²,

Hui-ming

et al. 2011

J Food Process Engineering

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Response surface methodology (RSM) was used to compare the effects of the selected variables on the changes of concentrations of limonene,α‐terpineol and carvone by ultra‐high hydrostatic pressure (UHP) treatment. A Box–Behnken experimental design was used with control variables of pressure (100–500 MPa), temperature (20–40C) and treatment time (10–20 min). Pressure, temperature and treatment time were found to be critical factors influencing changes of concentrations. Both pressure and temperature could cause limonene degradation, resulting in significant increase ofα‐terpineol and carvone concentrations. Limonene degradation was increased with increasing processing pressure or temperature. An interaction effect of pressure and temperature on limonene degradation was also found. This study showed that Box–Behnken design and RSM could be used to model the changes in concentrations of limonene,α‐terpineol and carvone in orange juice by UHP treatment. PRACTICAL APPLICATIONS As we know, ultra‐high hydrostatic pressure (UHP) processing has been an attractive way to replace conventional heat treatments for the preservation of foods. In our study, models of changes in the key aroma compounds in orange juice under UHP process were established. The changes of these aroma compounds in orange juice under UHP process could be understood further by these models. An improved understanding of the effect of UHP on critical aroma quality compounds of orange juices was helpful for us to facilitate industrial adoption of this technology. An effective research way to study the effect on aroma compounds by UHP process was also offered. Base on the data, there was a reference for us to establish an establishment of UHP processing criteria for commercial production of high‐aroma‐quality orange juice.

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“…Oven temperature was 50 • C for 3 min, then increased at 4 • C. It was stated that the GC-MS results offer an objective possibility for the evaluation of the sensory characteristics of samples (Elss et al, 2007). Measurements were performed on a fused silica capillary column (30 m × 0.25 mm i.d., film thickness, 0.25 μm).…”

Section: Non-alcoholic Beveragesmentioning

confidence: 99%

Chromatography of Aroma Compounds and Fragrances

Cserháti¹

2010

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The use of general descriptive names, registered names, trademarks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. Cover design: WMXDesign GmbHPrinted on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) PrefaceThe quantity and composition of aroma and flavour compounds in foods and food products exert a marked influence on the consumer acceptance and, consequently, on the commercial value of the products. It has been established many times that one of the main properties employed for the evaluation of the product quality is the flavour, that is, an adequate flavour composition considerably enhances the marketability. Traditional analytical methods are generally unsuitable for the accurate determination of the quantity of this class of compounds. Moreover, they do not contain any useful information on the concentration of the individual substances and they are not suitable for their identification. As the stability of the aroma compounds and fragrances against hydrolysis, oxidation and other environmental and technological conditions shows marked differences, the exact determination of the flavour composition of a food or food product may help for the prediction of the shelflife of products and the assessment of the influence of technological steps on the aroma compounds resulting in more consumer-friendly processing methods. Furthermore, the qualitative determination and identification of these substances may contribute to the establishment of the provenance of the product facilitating the authenticity test. Because of the considerable commercial importance of flavour composition, much effort has been devoted to the development of methods suitable for the separation and quantitative determination of flavour compounds and fragrances in foods and in other industrial products. The high separation capacity of gas chromatography (GC) technologies and the volatility of the majority of aroma compounds make it a method of preference for the analysis of flavour and aroma compounds and fragrances. Other separation technologies such as thinlayer chromatography (TLC), high-performance liquid chromatography (HPLC) and electrically drived techniques have also found application in the separation and quantitative determination of aroma compounds. As the development of chromatographic separation techniques is very rapid, the number of new chromatographic methods employed for the analysis of flavour compounds is also rapidly increasing. The objectives of the book are the compilation of the newest results in this field of research, the critical evaluation of the results and the prediction of the future trends in the study of these compound classes. The book aims to be self-sufficient in terms of the need of the professional intending to work in this interesting field.

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Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice

Cited by 19 publications

References 17 publications

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Characterization of volatile components extracted fromVangueria infausta(African medlar) by using GC–MS

Effect of Ultra High Hydrostatic Pressure on Concentrations of Limonene, Α‐terpineol and Carvone in Navel Orange Juice

Chromatography of Aroma Compounds and Fragrances

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