Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 49, Issue 11, Pages 5425-5432Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf010724+
Keywords
2-methyl-3-furanthiol; methional; beta-damascenone; orange juice; NIF; SNIF; GC-O; off-flavor; Citrus sinensis
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The occurrence of methional in fresh orange juice, and possible occurrence of beta -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 beta -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. beta -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 degreesC), contribute to stored orange juice off-flavor.
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