Analysis of Aromatic Components in Valencia Orange Juice during Storage

Abstract

Abstract: In order to understand the effect of storage temperature on the aromatic components in it, Valencia orange juice was sterilized and stored at 5 ℃, room temperature or accelerated storage temperatures (30, 40 ℃ and 50 ℃). The aromatic components were analyzed after 2, 4 weeks and 6 weeks by solid phase micro extraction-gas chromatography-mass spectrometry method and semi-quantified by internal standard method. The results showed that the important aromatic components that contributes to juice flavor declined, such as limonene, β-myrcene, linalool, octanal, decanal, ethyl butyrate, etc. The contents of five classes of aromatic components decreased slowly after 6 weeks of storage at refrigerated temperature. The contents of hydrocarbons decreased significantly after 6 weeks of storage at accelerated storage temperature; however, no obvious decrease was observed in the contents of alcohols, ketones or esters. The contents of α-terpineol, β-terpineol, furfural and 4-vinylguaiacol, having negative effect on the quality of orange juice, increased comparing with the control group. This study suggests that strict temperature control during storage is necessary to keep the intrinsic aroma of Valencia orange juice and that cold storage is the best choice.

Key words: Valencia orange juice, storage, aromatic components, solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS)

CLC Number:

TS207.3

References

[1] 中国浓缩果汁网.2009/10季世界各国鲜橙产量及供销最新统计[EB/OL].中国浓缩果汁网，[2010-07-23]. http://www.fjc100.cn/news/statistics/2010/7/107231732559359.html.
[2] 郭莉, 吴厚玖, 王华, 等. 加工过程中夏橙汁香气成分的SPME-GC-MS分析[J]. 食品科学, 2010, 31(24): 259-263.
[3] 周海燕. 柑橘果汁特征香气组成及其在贮藏中的变化[D]. 武汉:华中农业大学,2006.
[4] 乔宇. 柑橘汁香气活性化合物的鉴定及其在加工和贮藏中的变化[D]. 武汉: 华中农业大学, 2008.
[5] DAVID O, SUE C, JAMES S, et al. Commercial packing and storage of navel oranges alters aroma volatiles and reduces flavor quality[J]. Postharvest Biology and Technology, 2008,47:159-167.
[6] AHMED, E M, DENNISON R A, SHAW P E. Effect of selected oil and essence volatile components on flavor quality of pump out orange juice[J]. J. Agric. Food Chem., 1978, 26:368–372.
[7] PHILIP E S, MANUEL GM. Quantification of volatile constituents in orange juice drinks and its use for comparison with pure juices by multivariate analysis [J]. Lebensm-Wiss u -Technol, 1997, 30: 497-501.
[8] PETERSEN M A, TENDER D, POLL L. Comparison of normal and accelerated storage of commercial orange juice—Changes in flavour and content of volatile compounds [J]. Food Quality and Preference,1998, 9(1):43-51.
[9] PéREZ-LóPEZ A J，SAURA D, LORENTE J, et al. Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing[J]. Eur. Food Res. Technol., 2006, 222, (3): 281-285.
[10] NISPEROS-CARRIEDO M O, SHAW P E. Comparison of volatile flavor components in fresh and processed orange juices [J]. J.Agric Food Chem., 1990, 38 (4): 1048-1052.
[11] 柴倩. 橘皮精油提取、成分分析及其贮藏加工过程中的品质变化研究[D]. 武汉: 华中农业大学, 2007.
[12] ELSS S, KLEINHENZ S, SCHREIER P. Odor and taste thresholds of potential carry-over/off-flavor compounds in orange and apple juice[J]. Sciencedirect, 2007, 40: 1826-1831.
[13] BAZEMORE R, GOODNER K, ROUSEFF R. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry[J]. Journal of Food Science, 1999, 64 (5): 800-803.
[14] 乔宇, 谢笔钧, 张弛, 等. 顶空固相微萃取-气质联用技术分析3种柑橘果实的香气成分[J]. 果树学报, 2007, 24(5): 699-704.
[15] 乔宇, 范刚, 潘思轶, 等. 巴氏灭菌和辐照处理锦橙汁在贮藏过程中香气成分的变化[J]. 湖北农业科学, 2009,48(11): 2816-2819
[16] 任述荣, 赵晋府. 果汁风味劣变因素的研究[J]. 食品与发酵工业, 2002, 28(5): 70-73.
[17] 张弛, 乔宇, 柴倩, 等. 蜜柑鲜汁与巴氏灭菌汁香气成分比较研究[J]. 食品科学, 2007, 28(8): 372-375.
[18] TONDER D, PESTERSEN M A, Poll L, et al. Discrimination between freshly made and stored reconstituted orange juice using GC odor profiling and aroma values [J]. Food Chem., 1998, 61: 223-229.
[19] BERLINET C, DUCRUET V, BRILLOUET J M., et al. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET) [J]. Food Additives & Contaminants, 2005, 22(A): 185-195.
[20] QIAO Y, XIE BJ, ZHANG Y, et al. Characterization of aroma active compounds in fruit juice and peel oil of jinchen sweet orange fruit(Citrus sinensis(L.) Osbeck) by GC-MS and GC-O[J]. Molecules, 2008, 13: 1333-1344.