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Identification of sulfur volatiles in canned orange juices lacking orange flavor.
J Agric Food Chem. 2007 Jul 11; 55(14):5761-7.JA

Abstract

The purpose of this study was to understand why some canned orange juices are not perceived as orange juice. Sensory flavor profile data indicated that the primary odor (orthonasal) attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine. By comparison fresh-squeezed juice lacked these odor attributes. GC-O analysis found 43 odor-active components in canned juices. Eight of these aroma volatiles were sulfur based. Four of the 12 most intense aroma peaks were sulfur compounds that included methanethiol, 1-p-menth-1-ene-8-thiol, 2-methyl-3-furanthiol, and dimethyl trisulfide. The other most intense odorants included 7-methyl-3-methylene-1,6-octadiene (myrcene), octanal, 2-methoxyphenol (guaiacol), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol), (E)-non-2-enal, (E,E)-deca-2,4-dienal, 4-hydroxy-3-methoxybenzaldehyde (vanillin), and alpha-sinensal. Odorants probably responsible for the undesirable sensory attributes included grapefruit (1-p-menth-1-ene-8-thiol), cooked [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), and 3-(methylthio)propanal (methional)], musty [7-methyl-3-methylene-1,6-octadiene and (E)-non-2-enal], and medicine (2-methoxyphenol). The canned juices also lacked several aldehydes and esters normally found in fresh orange juice.

Authors+Show Affiliations

Perez-Cacho PR
University of Florida, Institute of Food and Agricultural Sciences, Citrus Research and Education Center, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
Mahattanatawee K
No affiliation info available
Smoot JM
No affiliation info available
Rouseff R
No affiliation info available

MeSH

BeveragesChromatography, GasCitrus sinensisFemaleFood PreservationFruitHot TemperatureHumansMaleOdorantsSulfur CompoundsTasteVolatilization

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17579430

Citation

Perez-Cacho, Pilar Ruiz, et al. "Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor." Journal of Agricultural and Food Chemistry, vol. 55, no. 14, 2007, pp. 5761-7.
Perez-Cacho PR, Mahattanatawee K, Smoot JM, et al. Identification of sulfur volatiles in canned orange juices lacking orange flavor. J Agric Food Chem. 2007;55(14):5761-7.
Perez-Cacho, P. R., Mahattanatawee, K., Smoot, J. M., & Rouseff, R. (2007). Identification of sulfur volatiles in canned orange juices lacking orange flavor. Journal of Agricultural and Food Chemistry, 55(14), 5761-7.
Perez-Cacho PR, et al. Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor. J Agric Food Chem. 2007 Jul 11;55(14):5761-7. PubMed PMID: 17579430.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Identification of sulfur volatiles in canned orange juices lacking orange flavor. AU - Perez-Cacho,Pilar Ruiz, AU - Mahattanatawee,Kanjana, AU - Smoot,John M, AU - Rouseff,Russell, Y1 - 2007/06/19/ PY - 2007/6/21/pubmed PY - 2007/9/20/medline PY - 2007/6/21/entrez SP - 5761 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 14 N2 - The purpose of this study was to understand why some canned orange juices are not perceived as orange juice. Sensory flavor profile data indicated that the primary odor (orthonasal) attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine. By comparison fresh-squeezed juice lacked these odor attributes. GC-O analysis found 43 odor-active components in canned juices. Eight of these aroma volatiles were sulfur based. Four of the 12 most intense aroma peaks were sulfur compounds that included methanethiol, 1-p-menth-1-ene-8-thiol, 2-methyl-3-furanthiol, and dimethyl trisulfide. The other most intense odorants included 7-methyl-3-methylene-1,6-octadiene (myrcene), octanal, 2-methoxyphenol (guaiacol), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol), (E)-non-2-enal, (E,E)-deca-2,4-dienal, 4-hydroxy-3-methoxybenzaldehyde (vanillin), and alpha-sinensal. Odorants probably responsible for the undesirable sensory attributes included grapefruit (1-p-menth-1-ene-8-thiol), cooked [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), and 3-(methylthio)propanal (methional)], musty [7-methyl-3-methylene-1,6-octadiene and (E)-non-2-enal], and medicine (2-methoxyphenol). The canned juices also lacked several aldehydes and esters normally found in fresh orange juice. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17579430/Identification_of_sulfur_volatiles_in_canned_orange_juices_lacking_orange_flavor_ L2 - https://doi.org/10.1021/jf0703856 DB - PRIME DP - Unbound Medicine ER -