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Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

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Abstract

Application of an aroma extract dilution analysis on the entire volatile fraction isolated from an orange juice freshly reconstituted from concentrate revealed 40 odour-active constituents in the flavour dilution (FD) factor range of 4–2,048. Among them, ethyl butanoate and linalool showed the highest FD factor of 2,048, followed by octanal with an FD factor of 512. Thirty-six of the 40 odour-active compounds detected could be identified, all of which have previously been reported as volatile constituents of various orange juices. Quantification of 17 key odorants by stable isotope dilution assays followed by a calculation of odour activity values (OAVs) on the basis of odour thresholds in water or citrate buffer (pH 3.8), respectively, revealed the following most important odorants in the overall aroma of the freshly reconstituted juice: (R/S)-linalool, (R)-limonene and (S)-ethyl 2-methylbutanoate with the highest OAVs (>1,000) followed by octanal, (R)-α-pinene, ethyl butanoate, myrcene, acetaldehyde, decanal and (E)-β-damascenone with OAVs > 100. A model mixture containing all 14 aroma compounds with OAVs > 1 in their actual concentrations in the juice showed a good similarity with the aroma of the original orange juice under investigation, thus corroborating that the key odorants of a freshly reconstituted orange juice were characterised for the first time.

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Acknowledgment

We thank Dr. Petra Steinhaus for conception and preparation of the manuscript.

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  1. Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, 85748, Garching, Germany

    Melanie Averbeck & Peter H. Schieberle

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  1. Melanie Averbeck
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  2. Peter H. Schieberle
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Correspondence to Peter H. Schieberle.

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Averbeck, M., Schieberle, P.H. Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate. Eur Food Res Technol 229, 611–622 (2009). https://doi.org/10.1007/s00217-009-1082-4

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  • DOI: https://doi.org/10.1007/s00217-009-1082-4

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