TY - JOUR
T1 - 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice
T2 - Aroma-similarity, NIF/SNIF GC-O, and GC Analyses
AU - Bezman, Y.
AU - Rouseff, R. L.
AU - Naim, M.
PY - 2001
Y1 - 2001
N2 - The occurrence of methional in fresh orange juice, and possible occurrence of β-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and stored orange juice. The contents of 2-methyl-3-furanthiol and methional were quantified, and the relative level of β-damascenone was estimated, in the headspace of fresh, pasteurized, and stored orange juices using the nasal impact frequency (NIF) and surface of NIF (SNIF) GC-Olfactometry procedure. 2-Methyl-3-furanthiol concentrations were 2 ng/L in fresh and pasteurized Shamuti orange juice, and 270 ng/L in stored juice of the same variety. Methional concentrations were 550, 830, and 11550 ng/L in fresh, pasteurized, and stored pasteurized juices, respectively. β-Damascenone content appeared to have increased during pasteurization and storage. Aroma-similarity experiments strongly suggest that 2-methyl-3-furanthiol and methional, at the levels found in stored orange juice (21 days at 35 °C), contribute to stored orange juice off-flavor.
AB - The occurrence of methional in fresh orange juice, and possible occurrence of β-damascenone in heated orange juice, has been previously suggested. Here we report on the occurrence of 2-methyl-3-furanthiol in the headspace, collected by solid-phase micro-extraction, of fresh, pasteurized, and stored orange juice. The contents of 2-methyl-3-furanthiol and methional were quantified, and the relative level of β-damascenone was estimated, in the headspace of fresh, pasteurized, and stored orange juices using the nasal impact frequency (NIF) and surface of NIF (SNIF) GC-Olfactometry procedure. 2-Methyl-3-furanthiol concentrations were 2 ng/L in fresh and pasteurized Shamuti orange juice, and 270 ng/L in stored juice of the same variety. Methional concentrations were 550, 830, and 11550 ng/L in fresh, pasteurized, and stored pasteurized juices, respectively. β-Damascenone content appeared to have increased during pasteurization and storage. Aroma-similarity experiments strongly suggest that 2-methyl-3-furanthiol and methional, at the levels found in stored orange juice (21 days at 35 °C), contribute to stored orange juice off-flavor.
KW - β-damascenone
KW - 2-Methyl-3-furanthiol
KW - Citrus sinensis
KW - GC-O
KW - Methional
KW - NIF
KW - Off-flavor
KW - Orange juice
KW - SNIF
UR - http://www.scopus.com/inward/record.url?scp=0035191777&partnerID=8YFLogxK
U2 - 10.1021/jf010724+
DO - 10.1021/jf010724+
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C2 - 11714338
AN - SCOPUS:0035191777
SN - 0021-8561
VL - 49
SP - 5425
EP - 5432
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 11
ER -