SPME-GC-MS Analysis of Aromatic Composition of Fresh Glorious Orange Juice

doi:10.7506/spkx1002-6630-201106042

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (6 ): 183-185.doi: 10.7506/spkx1002-6630-201106042

• Analysis & Detection • Previous Articles Next Articles

SPME-GC-MS Analysis of Aromatic Composition of Fresh Glorious Orange Juice

ZHENG Jiong1,2，TANG Hui-zhou1

1. College of Food Science, Southwest University, Chongqing 400716, China ；
2. Chongqing Research Center of Special Food Engineering and Technology, Chongqing 400716, China

Received:2010-04-19 Revised:2011-01-20 Online:2011-03-25 Published:2011-03-03
Contact: ZHENG Jiong E-mail:zhengjiong248@163.com

Abstract

Abstract: The aromatic composition of fresh glorious orange juice was analyzed by solid phase microextraction (SPME) coupled with gas chromatography-mass spectroscopy (GC-MS). The difference in aromatic component among fresh orange juices extracted by different SPME fibers was compared. Results indicated that 53 kinds of aromatic components including hydrocarbons, esters, alcohols, aldehydes and ketones were identified. The major aromatic components in fresh orange juice were limonene, β-myrcene, linalool, α-terpineol, terpinen-4-ol, ethyl butyrate, octanal, α-pinene and β-phellandrene.

Key words: fresh orange juice, solid phase microextraction, GC-MS, aromatic composition

CLC Number:

TS207.3

ZHENG Jiong1,2，TANG Hui-zhou1. SPME-GC-MS Analysis of Aromatic Composition of Fresh Glorious Orange Juice[J]. FOOD SCIENCE, 2011, 32(6 ): 183-185.

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SPME-GC-MS Analysis of Aromatic Composition of Fresh Glorious Orange Juice

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