Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate |
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Authors: | Melanie Averbeck Peter Schieberle |
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Affiliation: | 1.Deutsche Forschungsanstalt für Lebensmittelchemie,Freising,Germany |
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Abstract: | Quantification of aroma compounds in an orange juice reconstituted from concentrate which had been stored at 37 °C for 4 weeks
(forced storage) revealed an increase in the concentrations of, in particular, dimethyl sulphide, 2-methoxy-4-vinylphenol,
α-terpineol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF) in comparison with the same orange juice before storage. On the other hand, clearly lower concentrations
were found for octanal, decanal, (R)-α-pinene, linalool, and (E)-β-damascenone after storage, while the concentrations of vanillin and carvone remained nearly constant. Similar results were
found for the same aroma compounds after storage of the orange juice at 20 °C for 1 year. Sensory experiments corroborated
the importance of 2-methoxy-4-vinylphenol and dimethyl sulphide for the typical stale off-flavour of the stored orange juice,
while the omission of e.g., α-terpineol in model mixtures could not be detected. Under both storage conditions (37 °C for
4 weeks or 20 °C for 1 year), the breakthrough odour thresholds of α-terpineol and 4-HDF were not reached, while the concentrations
of dimethyl sulphide and 2-methoxy-4-vinylphenol clearly exceeded their breakthrough odour thresholds, thus confirming the
crucial role of these odorants for the off-flavour of stored orange juice from concentrate. In addition, changes in the concentrations
of selected orange juice odorants at various temperatures and times were investigated. |
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