| Title: | Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers |
| Author(s): | Bi S; Sun S; Lao F; Liao X; Wu J; |
| Address: | "Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: yushuang_0214@163.com. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: sicheng.sun@wsu.edu.cn. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: Fei.lao@cau.edu.cn. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: liaoxjun@hotmail.com. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com" |
| DOI: | 10.1016/j.foodchem.2019.125913 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatography-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurization on orange juice were investigated immediately after processing and after storage for 28 days at 4 degrees C. Processing decreased the contents of most terpenes and esters and increased those of alcohols and aldehydes. Volatile compounds that could serve as discriminant indicators of HHP processing and pasteurization were heptanal, (E)-2-heptenal, (E)-2-nonenal, and d-carvone and beta-terpineol, p-mentha-1,5-dien-8-ol, carveol, and beta-copaene, respectively. The discrimination abilities of pH, ascorbic acid, total soluble solids, and color were compared with those of volatile compounds, which were found to be lower. The compounds d-carvone and beta-terpineol could be used as discriminant indicators of HHP-treated and pasteurized orange juice, respectively, throughout the storage period" |
| Keywords: | Alcohols/chemistry Aldehydes/chemistry Citrus sinensis/*chemistry Discriminant Analysis Esters/analysis Food Handling/methods Fruit/chemistry Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry/*methods Multivariate Analysis Odorants; |
| Notes: | "MedlineBi, Shuang Sun, Sicheng Lao, Fei Liao, Xiaojun Wu, Jihong eng Evaluation Study England 2019/12/20 Food Chem. 2020 May 1; 311:125913. doi: 10.1016/j.foodchem.2019.125913. Epub 2019 Nov 30" |
