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Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
Adv Exp Med Biol. 2001; 488:101-12.AE

Abstract

Solid phase micro extraction, SPME, the solventless headspace volatile extraction technique, was combined with GC-olfactometry (GCO) to examine changes in aroma active volatiles when orange juice was heated. Juice volatiles extracted from the static headspace using SPME (carboxen-polydimethylsiloxane fiber) were compared to liquid-liquid extracts. The SPME extract contained a greater proportion of terpenes. Limonene, myrcene and alpha-pinene comprised 86% of total FID peak area whereas they only comprised 24% in the pentane:ether extract. Aroma active volatiles were evaluated by three trained panelists using Osme, a GCO time-intensity procedure. Eighteen aroma active peaks were common to both heat treated and untreated juice headspace extracts. Six peaks were observed only in unheated extracts and five were found only in extracts from heated juices. Relative amounts of acetaldehyde decreased with increasing headspace exposure time and elevated desorption temperatures.

Authors+Show Affiliations

University of Florida, Institute of Food and Agriculture Sciences, Citrus Research and Education Center, Lake Alfred, USA.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, Non-P.H.S.

Language

eng

PubMed ID

11548149

Citation

Rouseff, R, et al. "Gc-olfactometry With Solid Phase Microextraction of Aroma Volatiles From Heated and Unheated Orange Juice." Advances in Experimental Medicine and Biology, vol. 488, 2001, pp. 101-12.
Rouseff R, Bazemore R, Goodner K, et al. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice. Adv Exp Med Biol. 2001;488:101-12.
Rouseff, R., Bazemore, R., Goodner, K., & Naim, M. (2001). Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice. Advances in Experimental Medicine and Biology, 488, 101-12.
Rouseff R, et al. Gc-olfactometry With Solid Phase Microextraction of Aroma Volatiles From Heated and Unheated Orange Juice. Adv Exp Med Biol. 2001;488:101-12. PubMed PMID: 11548149.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice. AU - Rouseff,R, AU - Bazemore,R, AU - Goodner,K, AU - Naim,M, PY - 2001/9/8/pubmed PY - 2002/1/29/medline PY - 2001/9/8/entrez SP - 101 EP - 12 JF - Advances in experimental medicine and biology JO - Adv Exp Med Biol VL - 488 N2 - Solid phase micro extraction, SPME, the solventless headspace volatile extraction technique, was combined with GC-olfactometry (GCO) to examine changes in aroma active volatiles when orange juice was heated. Juice volatiles extracted from the static headspace using SPME (carboxen-polydimethylsiloxane fiber) were compared to liquid-liquid extracts. The SPME extract contained a greater proportion of terpenes. Limonene, myrcene and alpha-pinene comprised 86% of total FID peak area whereas they only comprised 24% in the pentane:ether extract. Aroma active volatiles were evaluated by three trained panelists using Osme, a GCO time-intensity procedure. Eighteen aroma active peaks were common to both heat treated and untreated juice headspace extracts. Six peaks were observed only in unheated extracts and five were found only in extracts from heated juices. Relative amounts of acetaldehyde decreased with increasing headspace exposure time and elevated desorption temperatures. SN - 0065-2598 UR - https://www.unboundmedicine.com/medline/citation/11548149/Gc_olfactometry_with_solid_phase_microextraction_of_aroma_volatiles_from_heated_and_unheated_orange_juice_ L2 - https://dx.doi.org/10.1007/978-1-4615-1247-9_8 DB - PRIME DP - Unbound Medicine ER -