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Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
J Food Sci. 2007 Oct; 72(8):S535-43.JF

Abstract

Release of aroma compounds in orange juice according to pulp content and pasteurization was performed by headspace-solid phase microextraction (HS-SPME), HS-SPME-GC-olfactometry, and by the determination of partition coefficients of aroma compounds between the juice and the headspace. Orange juices with 12% and 6% pulp contents were collected from a processing line before and after pasteurization. HS-SPME revealed that the 6% pulp juice was the most affected by pasteurization, with an increase in the release of several aroma compounds that are generated by heat treatment (that is, alpha- and beta-terpinéol) and a decrease in the release of compounds sensitive to pasteurization (that is, neral and geranial). Principal component analysis of olfactometric data allowed discriminating fresh and pasteurized juices, regardless of the pulp content. The determination of the gas/liquid partition coefficients by the phase ratio variation method was possible for 7 aroma compounds. For the most hydrophobic ones, the release of aroma compounds in fresh juices was higher in the 6% pulp juice than in the 12% pulp juice. However, in pasteurized juices, the difference between their partition coefficients was less marked. Potential interactions between cloud proteins and hydrophobic aroma compounds may explain this phenomenon.

Authors+Show Affiliations

INRA UMR SCALE, 1 avenue des Olympiades, 91744 Massy Cedex, France.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

17995618

Citation

Berlinet, C, et al. "Effect of Pulp Reduction and Pasteurization On the Release of Aroma Compounds in Industrial Orange Juice." Journal of Food Science, vol. 72, no. 8, 2007, pp. S535-43.
Berlinet C, Guichard E, Fournier N, et al. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. J Food Sci. 2007;72(8):S535-43.
Berlinet, C., Guichard, E., Fournier, N., & Ducruet, V. (2007). Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. Journal of Food Science, 72(8), S535-43.
Berlinet C, et al. Effect of Pulp Reduction and Pasteurization On the Release of Aroma Compounds in Industrial Orange Juice. J Food Sci. 2007;72(8):S535-43. PubMed PMID: 17995618.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice. AU - Berlinet,C, AU - Guichard,E, AU - Fournier,N, AU - Ducruet,V, PY - 2007/11/13/pubmed PY - 2008/1/26/medline PY - 2007/11/13/entrez SP - S535 EP - 43 JF - Journal of food science JO - J Food Sci VL - 72 IS - 8 N2 - Release of aroma compounds in orange juice according to pulp content and pasteurization was performed by headspace-solid phase microextraction (HS-SPME), HS-SPME-GC-olfactometry, and by the determination of partition coefficients of aroma compounds between the juice and the headspace. Orange juices with 12% and 6% pulp contents were collected from a processing line before and after pasteurization. HS-SPME revealed that the 6% pulp juice was the most affected by pasteurization, with an increase in the release of several aroma compounds that are generated by heat treatment (that is, alpha- and beta-terpinéol) and a decrease in the release of compounds sensitive to pasteurization (that is, neral and geranial). Principal component analysis of olfactometric data allowed discriminating fresh and pasteurized juices, regardless of the pulp content. The determination of the gas/liquid partition coefficients by the phase ratio variation method was possible for 7 aroma compounds. For the most hydrophobic ones, the release of aroma compounds in fresh juices was higher in the 6% pulp juice than in the 12% pulp juice. However, in pasteurized juices, the difference between their partition coefficients was less marked. Potential interactions between cloud proteins and hydrophobic aroma compounds may explain this phenomenon. SN - 1750-3841 UR - https://www.unboundmedicine.com/medline/citation/17995618/Effect_of_pulp_reduction_and_pasteurization_on_the_release_of_aroma_compounds_in_industrial_orange_juice_ DB - PRIME DP - Unbound Medicine ER -