3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
vocal identification of some compounds in the sample, the
mass spectrometer detector was used.
Results
C a l i b r a t i o n a n d D e t e c t i o n L i m i t s
Fig. 1 shows the typical chromatogram of a sample
of orange juice. As we can see, 19 compounds responsible
of the flavour were identified depending on their retention
times using standards.
P r e s e n c e o f V o l a t i l e C o m p o u n d s i n
J u i c e s S t u d i e d
Fig. 2 shows the concentration of minority compouns
present in the analysed oranges juices.
Fig. 3 shows the major flavour compounds found in
the analysed samples. As we can see, the concentration of
limonene is very high (with concentrations up to 72 ppm)
and lower concentrations of S-α-Terpineol, a compound that
comes from the degradation of limonene and is responsible of
unpleasant odors at concentrations greater than 2 ppm.
Fig. 2. Three-dimensional bar chart that represents the concentration
of the compounds responsible for the aroma minority
ten samples of orange juice
Conclusions
• It has been optimized a fast, accurate and sensible methodology
for the quantification of volatile compounds
responsible for the flavour of the orange juice.
• It has developed a procedure for extraction of these
compounds with recoveries around 80%.
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Fig. 3. Three-dimensional bar chart that represents the concentration
of the compounds responsible majority responsible
for the scent of ten samples of orange juice
•
•
The methodology developed is transferable to the food
industry and can contribute to the development of a new
products of enhanced quality
The method allows monitoring the process of maturation
of the orange (Citrus sinensis) by assessing the concentrations
of aromas.
REFEREnCES
1. Robards, K.; Antolovich, M.: Analyst 120, 1 (1995).
2. Mussinan C. J.; Morello M. J.; Flavour Analysis, Developments
in Isolation and Characterization, American
Chemical Society, Washington, DC, 1998.
3. Hinterholzer, A.; Schieberle, P.: Flavour Fragr. J. 13, 49
(1998).
4. Högnadottir, A.; Rouseff, R. L. J.: Chromatogr. A 998,
201 (2003).
5. Brat, P.; Rega, B.; Reynes, M.; Brillouett, J.M. : J. Agric.
Food Chem.1, 3442 (2003).
6. Buettner, A.; Schieberle, P.: J. Agric. Food Chem. 49,
2387 (2003).
7. Porto, C. D.; Pizzale, L.; Bravin, M.; Conte, L.S.: Flavour
Fragr. J. 18, 66 (2003).
8. Gómez-Ariza, J. L.; García-Barrera, T.; Lorenzo, F.: J.
Chromatogr. A 1047, 313 (2004).
9. naim M.; Rouseff, R.L.; Zehavi, U.; Schutz, O.; Halvera-Toledo,
E. in: Mussinan, C. J.; Morello, M. J.
(Eds.): Flavour Análisis, Developments in Isolation
and Characterization, American Chemical Society,
Washington, p. 30, 1998.