FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 100-105.doi: 10.7506/spkx1002-6630-20181102-021

• Food Chemistry • Previous Articles     Next Articles

ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao

ZENG Ming, CUI Cuicui, WANG Dong, LIU Chuanbei, LI Kai, SONG Hao   

  1. (1. Beijing Industrial Technology Research Institute, Beijing 101111, China; 2. Beijing Yiqing Food Group Co. Ltd., Beijing 102600, China)
  • Received:2019-12-03 Revised:2019-12-03 Online:2019-10-25 Published:2019-10-25

Abstract: The flavor changes of red orange juice concentrate (Citrus reticulate Blanco ‘Dahongpao’) during storage were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). Five pathways for flavor change were summarized: 1) degradation of precursors of terpene and carotenoid, producing isopentenyl alcohol and methylbutenol; 2) degradation of typical citrus aromas, such as limonene, producing terpineol and carveol; 3) degradation of carbohydrates, producing furfural, 2-acetylfuran among others; 4) degradation of carotenoids, producing isophorone, safranal among others; and 5) degradation of ferulic acid, producing 4-vinyl guaiacol. Principal component analysis showed that the first principal component (PC1, accounting for 64.015% of the total variation) could represent the collection of typical aromas (factor loading > 0.8) and odors (factor loading < ?0.8). The PC1 score kept decreasing during storage, and the Pearson correlation coefficient between PC1 score and color difference ΔE was ?0.973 (P < 0.01), indicating that the flavor change of red orange juice concentration was significantly correlated with the color change, and it could effectively reflect the quality change.

Key words: orange juice, flavor compound, headspace-solid phase microextraction, gas chromatography-mass spectrometry, principal component analysis, correlation analysis

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