Abstract:

The aromatic components of Tarocco blood orange juices possessed by manual squeezing, fine filtration,
pasteurization and reconstitution from concentrate were comparatively analyzed by headspace solid phase micro extractiongas
chromatography-mass spectrometry (SPME-GC-MS). The results showed that 47, 55, 51 and 14 aromatic components
were detected in the four juice samples, respectively. The total contents of aroma compounds in the four juices were 459.21,
1 436.16, 1 194.25, and 118.72 mg/kg, respectively. Camphene, methyl butyrate, nonanol and decanal were detected in
filtrated juice rather than squeezed juice. Nonanal was exclusively detected in pasteurized juice. These results indicated that
both fine filtration and pasteurization are beneficial for aroma formation, but it is important to control the formation of offflavor
substances such as α-terpineol. Evaporation can lead to aroma loss. Therefore supplementing some of the lost aroma
components to reconstructed juice can improve its flavor quality.

Key words: processing units, aromatic components, solid phase micro extraction-gas chromatography-mass spectrometry (SPME-GC-MS)