Analysis of Aroma Components in Three Varieties of Not From Concentrated Orange Juice

Abstract

Abstract: The fruit aroma components in three varieties of not from concentrated orange juice (NFCOJ) were analyzed by headspace solid phase microextraction (HS-SPME) combined with GC-MS. The results showed that there are 45, 52 and 51 aroma components in the three varieties, representing 94.88%, 85.50% and 96.82% of the total peak area, respectively. Hydrocarbons, esters, alcohols, ketones and aldehydes are the major constituents. 29 common constituents are found in the three varieties, and 6, 6 and 9 unique components are found respectively.

Key words: not form concentrated, orange juice, aroma component, headspace solid phase microextraction, GC-MS

ZHANG Yan, QIAO Yu, ZHANG Yun, WANG Lu-Feng, PAN Si-Yi, XU Xiao-Yun. Analysis of Aroma Components in Three Varieties of Not From Concentrated Orange Juice[J]. FOOD SCIENCE, 2008, 29(6): 379-382.

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Analysis of Aroma Components in Three Varieties of Not From Concentrated Orange Juice

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