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[Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry].
Se Pu. 2008 Jul; 26(4):509-14.SP

Abstract

Volatile compounds of fresh blood orange juice were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) and the aroma active compounds were identified by olfactometry. The volatile compounds were extracted by headspace solid phase microextraction (HS-SPME) using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber for 40 min at 40 degrees C. The analysis was carried out using an HP 6890N GC equipped with an HP-5 column (30 m x 0.25 mm x 0.25 microm) directly connected to an HP 5975 series mass selective detector and a sniffing port (ODP2, Gerstel) using helium as carrier gas. Compound identifications were made by the comparison of the mass spectra, retention times, retention indices (I(R)) and odor of the volatile components in the extracts with those of the corresponding reference standards. Forty-six compounds were identified by GC-MS and I(R). The major components of the juice were limonene (86.36%), linalool (3.69%), beta-myrcene (1.79%), octanal (1.32%) and valencene (1.27%). GC-MS-olfactometry analysis was performed to determine 34 compounds with aroma activity, of which 23 compounds were identified. The major contributors to orange juice aroma activity are ethyl butanoate, octanal, gamma-terpinene, 4-acetyl-1-methyleyclohexene, decanal, (-)-carvone, geranyl acetate, valencene. These compounds of strong aroma intensity represent 7.22% of the total volatile compounds. Other four unknown compounds (I(R), <800; I(R) = 1020, 1143, 1169, separately) are also the major contributors to the overall aroma.

Authors+Show Affiliations

College of Food Sciences & Technology, Huazhong Agricultural University, Wuhan, China. qiaoyu412@sina.comNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

English Abstract
Journal Article

Language

chi

PubMed ID

18959252

Citation

Qiao, Yu, et al. "[Characterization of Aroma Active Compounds in Blood Orange Juice By Solid Phase Microextraction and Gas Chromatography-mass Spectrometry-olfactometry]." Se Pu = Chinese Journal of Chromatography, vol. 26, no. 4, 2008, pp. 509-14.
Qiao Y, Xie B, Zhang Y, et al. [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry]. Se Pu. 2008;26(4):509-14.
Qiao, Y., Xie, B., Zhang, Y., Zhang, Y., & Pan, S. (2008). [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry]. Se Pu = Chinese Journal of Chromatography, 26(4), 509-14.
Qiao Y, et al. [Characterization of Aroma Active Compounds in Blood Orange Juice By Solid Phase Microextraction and Gas Chromatography-mass Spectrometry-olfactometry]. Se Pu. 2008;26(4):509-14. PubMed PMID: 18959252.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - [Characterization of aroma active compounds in blood orange juice by solid phase microextraction and gas chromatography-mass spectrometry-olfactometry]. AU - Qiao,Yu, AU - Xie,Bijun, AU - Zhang,Yan, AU - Zhang,Yun, AU - Pan,Siyi, PY - 2008/10/31/pubmed PY - 2010/6/22/medline PY - 2008/10/31/entrez SP - 509 EP - 14 JF - Se pu = Chinese journal of chromatography JO - Se Pu VL - 26 IS - 4 N2 - Volatile compounds of fresh blood orange juice were analyzed by solid phase microextraction and gas chromatography-mass spectrometry (SPME-GC-MS) and the aroma active compounds were identified by olfactometry. The volatile compounds were extracted by headspace solid phase microextraction (HS-SPME) using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber for 40 min at 40 degrees C. The analysis was carried out using an HP 6890N GC equipped with an HP-5 column (30 m x 0.25 mm x 0.25 microm) directly connected to an HP 5975 series mass selective detector and a sniffing port (ODP2, Gerstel) using helium as carrier gas. Compound identifications were made by the comparison of the mass spectra, retention times, retention indices (I(R)) and odor of the volatile components in the extracts with those of the corresponding reference standards. Forty-six compounds were identified by GC-MS and I(R). The major components of the juice were limonene (86.36%), linalool (3.69%), beta-myrcene (1.79%), octanal (1.32%) and valencene (1.27%). GC-MS-olfactometry analysis was performed to determine 34 compounds with aroma activity, of which 23 compounds were identified. The major contributors to orange juice aroma activity are ethyl butanoate, octanal, gamma-terpinene, 4-acetyl-1-methyleyclohexene, decanal, (-)-carvone, geranyl acetate, valencene. These compounds of strong aroma intensity represent 7.22% of the total volatile compounds. Other four unknown compounds (I(R), <800; I(R) = 1020, 1143, 1169, separately) are also the major contributors to the overall aroma. SN - 1000-8713 UR - https://www.unboundmedicine.com/medline/citation/18959252/[Characterization_of_aroma_active_compounds_in_blood_orange_juice_by_solid_phase_microextraction_and_gas_chromatography_mass_spectrometry_olfactometry]_ L2 - https://antibodies.cancer.gov/detail/CPTC-DLC1-1 DB - PRIME DP - Unbound Medicine ER -