« Previous AbstractCharacterization of four popular sweet cherry cultivars grown in Greece by volatile compound and physicochemical data analysis and sensory evaluation    Next AbstractThe integrity of the nucleus of the lateral olfactory tract is essential for the normal functioning of the olfactory system »

Molecules

Title:		"Characterization and Differentiation of Fresh Orange Juice Variety Based on Conventional Physicochemical Parameters, Flavonoids, and Volatile Compounds Using Chemometrics"
Author(s):		Vavoura MV; Karabagias IK; Kosma IS; Badeka AV; Kontominas MG;
Address:		"Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece. Department of Food Science and Technology, School of Agricultural Sciences, University of Patras, 30100 Agrinio, Greece"
Journal Title:		Molecules
Year:		2022
Volume:		20220920
Issue:		19
Page Number:		-
DOI:		10.3390/molecules27196166
ISSN/ISBN:		1420-3049 (Electronic) 1420-3049 (Linking)
Abstract:		"The present study focused on the possibility of differentiating fresh-unprocessed orange juice according to botanical origin (variety), based on the use of conventional physico-chemical parameters, flavonoids, and volatile compounds, in combination with chemometrics. For this purpose, oranges from seven different varieties were collected during the harvest years of 2013-2014 and 2014-2015 from central and southern Greece. The physico-chemical parameters that were determined included: electrical conductivity, acidity, pH, and total soluble solids. The flavonoids: hesperidin, neohespseridin, quercetin, naringin, and naringenin were determined using high-performance liquid chromatography (HPLC-DAD). Finally, volatile compounds were determined using headspace solid-phase micro-extraction in combination with gas chromatography-mass spectrometry (HS-SPME/GC-MS). Statistical treatment of data by multivariate techniques showed that orange juice variety had a significant (p < 0.05) impact on the above analytical parameters. The classification rate for the differentiation of orange juice according to orange variety using multivariate analysis of variance (MANOVA) and linear discriminant analysis (LDA) was 89.3%, based on the cross-validation method"
Keywords:		Chemometrics *Citrus sinensis/chemistry Flavonoids/analysis *Hesperidin/analysis Quercetin/analysis Solid Phase Microextraction/methods *Volatile Organic Compounds/analysis flavonoids orange juice physico-chemical parameters variety differentiation volati;
Notes:		"MedlineVavoura, Maria V Karabagias, Ioannis K Kosma, Ioanna S Badeka, Anastasia V Kontominas, Michael G eng MIS 348127/NSRF 2007-2013/ Switzerland 2022/10/15 Molecules. 2022 Sep 20; 27(19):6166. doi: 10.3390/molecules27196166"