Volatiles of orange juice and orange wines using spontaneous and inoculated fermentations
ABSTRACT The effect of spontaneous fermentation and inoculated fermentation on the volatile compounds of orange wine was studied. The
differences on volatile compounds of orange juice and orange wine were also observed. The volatile compounds were analyzed
by sensory and instrumental analysis. Solid phase microextraction was used for extraction of volatile compounds. Sensory analysis
indicated that no significant differences existed on the wine odor between the two methods. A total of 17 and 19 volatile
compounds were identified and quantified in spontaneous and inoculated fermentations, respectively. Esters followed by alcohols
and terpenes were the most abundant volatile compounds in the two orange wines. Thirteen of these compounds were present both
in the two methods. Totally 31 volatile compounds were found in orange juice, and terpenes were quantitatively the dominant
group. Esters were found to be the important volatile compounds formed during fermentation, such as isoamyl acetate, ethyl
hexanoate, ethyl benzoate, diethyl succinate, ethyl decanoate and ethyl laurate, etc.
- SourceAvailable from: Serkan Selli[show abstract] [hide abstract]
ABSTRACT: Orange (Citrus sinensis) is the third common fruit produced in Turkey. Kozan is a native orange cultivar and one of the most important varieties used in the orange juice industry in Turkey. Despite its importance, the flavour components of Kozan orange juice have not been studied before. In this study, the volatile flavour components of orange juice obtained from the cv. Kozan oranges were investigated. Flavour components were extracted by using Amberlite XAD-2 polymeric resin and eluted by pentane/dichloromethane solvent and then analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Thirty-four components, including seven esters, two aldehydes, five alcohols, five terpenes, twelve terpenols, and three ketones were identified and quantified. The major flavour components were linalool, limonene, β-phellandrene, terpinene-4-ol and ethyl 3-hydroxy hexanoate.Journal of Food Composition and Analysis - J FOOD COMPOS ANAL. 01/2004; 17(6):789-796.
- Analytical Chemistry - ANAL CHEM. 04/2002; 64(17).
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ABSTRACT: Differences in aroma components and total volatiles between a single unpasteurized Marsh grapefruit juice and its 65 Brix concentrate reconstituted to 10 Brix were examined using GC-olfactometry (GC-O) and GC-FID. Total volatiles (FID) in the reconstituted concentrate were reduced to less than 5% of initial values, but 57% of total aroma (GC-O) remained. Forty-one aroma-active compounds were observed in unpasteurized single strength juice, whereas 27 components were found in the unflavored reconstituted concentrate. Aroma-active compounds were classified into grapefruit/sulfury, sweet/fruity, fresh/citrusy, green/fatty/metallic, and cooked/meaty groups. Five of six components in the sweet/fruity and 14 of 18 green/fatty/metallic components survived thermal concentration. However, only 4-mercapto-4-methyl-2-pentanone in the grapefruit/sulfury group, and linalool and nootkatone from the fresh/citrusy group, were found in the reconstituted concentrate. Methional was the only aroma compound in the cooked/meaty category found in both juice types. beta-Damascenone and 1-p-menthen-8-thiol were found only in the reconstituted concentrate. 4-Mercapto-4-methyl-2-pentanol was found for the first time in grapefruit juice.Journal of Agricultural and Food Chemistry 03/2002; 50(4):813-9. · 2.91 Impact Factor