Abstract
Quantification of aroma compounds in an orange juice reconstituted from concentrate which had been stored at 37 °C for 4 weeks (forced storage) revealed an increase in the concentrations of, in particular, dimethyl sulphide, 2-methoxy-4-vinylphenol, α-terpineol, and 4-hydroxy-2,5-dimethyl-3(2H)-furanone (4-HDF) in comparison with the same orange juice before storage. On the other hand, clearly lower concentrations were found for octanal, decanal, (R)-α-pinene, linalool, and (E)-β-damascenone after storage, while the concentrations of vanillin and carvone remained nearly constant. Similar results were found for the same aroma compounds after storage of the orange juice at 20 °C for 1 year. Sensory experiments corroborated the importance of 2-methoxy-4-vinylphenol and dimethyl sulphide for the typical stale off-flavour of the stored orange juice, while the omission of e.g., α-terpineol in model mixtures could not be detected. Under both storage conditions (37 °C for 4 weeks or 20 °C for 1 year), the breakthrough odour thresholds of α-terpineol and 4-HDF were not reached, while the concentrations of dimethyl sulphide and 2-methoxy-4-vinylphenol clearly exceeded their breakthrough odour thresholds, thus confirming the crucial role of these odorants for the off-flavour of stored orange juice from concentrate. In addition, changes in the concentrations of selected orange juice odorants at various temperatures and times were investigated.
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We thank Dr. Petra Steinhaus for helpful comments and the final preparation of the manuscript.
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Averbeck, M., Schieberle, P. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate. Eur Food Res Technol 232, 129–142 (2011). https://doi.org/10.1007/s00217-010-1366-8
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DOI: https://doi.org/10.1007/s00217-010-1366-8