Flavor changes and their mechanisms of concentrated red orange juice (Citrus reticulate Blanco 'Dahongpao') during storage

Abstract

Abstract: The flavor changes of concentrated red orange juice (Citrus reticulate Blanco 'Dahongpao') during storage were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry. Five pathways of flavor change were summarized: 1. Degradation of precursors of terpene and carotenoid, producing isopentenyl alcohol and methylbutenol; 2. Degradation of typical aromas of citrus such as limonene, producing terpineol, carveol, etc.; 3. Degradation of carbohydrate, producing furfural, 2-acetylfuran, etc.; 4. Degradation of carotenoids, producing isophorone, safranal, etc.; 5. Degradation of ferulic acid, producing 4-vinyl guaiacol. Principal component analysis showed that the first principal component (PC1, Contribution rate: 64.015%) could represent the collection of typical aromas (Factor loading on PC1 > 0.8) and odors (Factor loading on PC1 <-0.8). PC1 score kept decreasing during storage, and the Pearson correlation coefficient between PC1 score and chromatic aberration ΔE was -0.973** (P<0.01), indicated that the flavor change of concentrated red orange juice was significantly correlated with the color change, and it could reflect the quality change of the juice effectively.

Key words: orange juice, flavor compound, headspace-solid phase microextraction (HS-SPME), gas chromatography-mass spectrometry (GC-MS), principal component analysis, correlation analysis

CLC Number:

TS207.3

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