2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC Analyses

Y. Bezman, R. L. Rouseff, M. Naim*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

65 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)5425-5432
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume49
Issue number11
DOIs
StatePublished - 2001

Keywords

  • β-damascenone
  • 2-Methyl-3-furanthiol
  • Citrus sinensis
  • GC-O
  • Methional
  • NIF
  • Off-flavor
  • Orange juice
  • SNIF

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