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Identification and aroma impact of norisoprenoids in orange juice.
J Agric Food Chem. 2005 Jan 26; 53(2):393-7.JA

Abstract

Four norisoprenoids, alpha-ionone, beta-ionone, beta-cyclocitral, and beta-damascenone, along with their putative carotenoid precursors, were identified in Valencia orange juice using time-intensity GC-O, GC-MS, and photodiode array HPLC. alpha-Ionone and beta-cyclocitral are reported in orange juice for the first time. GC-O aroma peaks were categorized into seven groups with similar sensory qualities: citrus/minty, metallic/mushroom/geranium, roasted/cooked/meaty/spice, fatty/soapy/green, sulfury/solventy/medicine, floral, and sweet fruity. The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category. The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retention times and spectral characteristics.

Authors+Show Affiliations

Mahattanatawee K
Citrus Research and Education Center, Institute of Food and Agricultural Science, University of Florida, 700 Experiment Station Road, Lake Alfred, Fl 33850, USA.
Rouseff R
No affiliation info available
Valim MF
No affiliation info available
Naim M
No affiliation info available

MeSH

BeveragesCarotenoidsChromatography, GasChromatography, High Pressure LiquidCitrus sinensisFruitGas Chromatography-Mass SpectrometryNorisoprenoidsOdorants

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

15656678

Citation

Mahattanatawee, Kanjana, et al. "Identification and Aroma Impact of Norisoprenoids in Orange Juice." Journal of Agricultural and Food Chemistry, vol. 53, no. 2, 2005, pp. 393-7.
Mahattanatawee K, Rouseff R, Valim MF, et al. Identification and aroma impact of norisoprenoids in orange juice. J Agric Food Chem. 2005;53(2):393-7.
Mahattanatawee, K., Rouseff, R., Valim, M. F., & Naim, M. (2005). Identification and aroma impact of norisoprenoids in orange juice. Journal of Agricultural and Food Chemistry, 53(2), 393-7.
Mahattanatawee K, et al. Identification and Aroma Impact of Norisoprenoids in Orange Juice. J Agric Food Chem. 2005 Jan 26;53(2):393-7. PubMed PMID: 15656678.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification and aroma impact of norisoprenoids in orange juice. AU - Mahattanatawee,Kanjana, AU - Rouseff,Russell, AU - Valim,M Filomena, AU - Naim,Michael, PY - 2005/1/20/pubmed PY - 2005/3/18/medline PY - 2005/1/20/entrez SP - 393 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 53 IS - 2 N2 - Four norisoprenoids, alpha-ionone, beta-ionone, beta-cyclocitral, and beta-damascenone, along with their putative carotenoid precursors, were identified in Valencia orange juice using time-intensity GC-O, GC-MS, and photodiode array HPLC. alpha-Ionone and beta-cyclocitral are reported in orange juice for the first time. GC-O aroma peaks were categorized into seven groups with similar sensory qualities: citrus/minty, metallic/mushroom/geranium, roasted/cooked/meaty/spice, fatty/soapy/green, sulfury/solventy/medicine, floral, and sweet fruity. The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category. The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retention times and spectral characteristics. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15656678/Identification_and_aroma_impact_of_norisoprenoids_in_orange_juice_ DB - PRIME DP - Unbound Medicine ER -