Comparison of Aroma Compounds in Fresh and Pasteurized Satsuma Mandarins Orange Juice

Abstract

Abstract: A comparative study between the aromatic profiles in fresh orange juice versus pasteurized juice, respectively, was conducted in order to understand the evolution of volatile compounds after pasteurization process 78 and 79 volatile compounds were quantified by head-space solid-phase micro extraction (HS-SPME) and gas chromatography/mass spectrometry in fresh and pasteurized juice, respectively. The major important components in fresh orange juice are D-limonene(69.82%), linalool(3.35%), γ-terpinene(1.61%), 4-terpineol(1.01%),α-terpineol (0.81%), compared with D-limonene (58.20%),α-terpineol (8.02%), γ-terpinene(1.65%), 4-carene(1.29%), β-terpineol(1.11%) in pasteurized juice. After pasteurization process, ethyl butyrate is not detected. α-terpineol and decanal increase. The formation of DMS, furfural and PVG make negative contribution to the quality of orange juice.

Key words: orange juice, Owari, pasteurization, HS-SPME, aroma

ZHANG Chi, QIAO Yu, CHAI Qian, FAN Gang, PAN Si-Yi. Comparison of Aroma Compounds in Fresh and Pasteurized Satsuma Mandarins Orange Juice[J]. FOOD SCIENCE, 2007, 28(8): 372-375.

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Comparison of Aroma Compounds in Fresh and Pasteurized Satsuma Mandarins Orange Juice

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