Identification and characterization of off-flavor aroma impact compounds in canned orange juice

AGFD 96

Pilar Ruiz Pérez-Cacho, pilar@crec.ifas.ufl.edu, IFAPA, CIFA Alameda del Obispo. Apdo. 3092, Cordoba, 14080 Spain, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd, Lake Alfred, FL 33850, Kanjana Mahattanatawee, kanjana@siam.th.edu, Department of Food Technology, Siam University, 235 Petkasem Rd. Phasicharoen, Bangkok, 10163, Thailand, and Russell L. Rouseff, rlr@crec.ifas.ufl.edu, U of Florida, 700 Experiment Station Rd, Lake Alfred, FL 33850.
Canned orange juice is robustly heated to reduce microbial levels and produce a shelf stable product whose flavor is profoundly impacted. The purpose of this study was to understand why many canned orange juices in market basket surveys no longer tasted like orange juice. Flavor profile sensory panels indicated that the primary flavor attributes of these juices were: tropical fruit, grapefruit, cooked/caramel and medicine. Sulfur PFPD chromatograms contained from 22-29 peaks which is 4-5 times greater than what is typically observed in fresh OJ. GC-O analysis found approximately 50 aroma active components. Eight of these aroma impact volatiles were sulfur based. Four of the ten most intense aroma peaks were sulfur based and included: methane thiol, 2-methyl-3-furan thiol and dimethyl trisulfide. Other potent aromas detected were due to: vanillin, methional, carvone and Furaneol®. Many of the typical aldehydes and esters found in fresh orange juice were missing.
 

General Posters
1:00 PM-3:00 PM, Monday, 11 September 2006 Moscone Center -- Hall D, Poster

Division of Agricultural & Food Chemistry

The 232nd ACS National Meeting, San Francisco, CA, September 10-14, 2006