Abstract:

The aromatic components in Valencia orange juice from five processing control points were analyzed and identified by solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS). Totally 50 aromatic components were found, and main components were as follows: limonene (84.79%－86.92%), β -myrcene (3.87%－ 5.83%), α - pinene (1.03%－2.05%), linalool (0.02%－1.72%), decanal (0.15%－0.28%), nonanal (0.03%－0.52%) and ethyl butyrate (0.12%－0.44%). Processing had important influence on the varieties and contents of aromatic components, and the varieties in 5 samples were 38, 36, 31, 30 and 20, respectively. After the refining filtration, the contents of hydrocarbons increased 2.01%, and the contents of alcohols decreased by 2.00%. After deaeration, the contents of hydrocarbons and alcohols decreased by 0.95% and 0.15%, respectively. After pasteurization, the juice had the similar aromatic constituents with those of the deaerated juice. The contents of hydrocarbons and alcohols decreased by 3.85% and 1.16% respectively after reconstituting from concentrate.

Key words: Valencia orange juice, process, aromatic components, solid phase micro extraction, gas chromatography-mass spectrometry (GC-MS)