| Title: | Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods |
| Address: | "Department of Food Science and Human Nutrition, Chonbuk National University, 567 Baekjedaero, Deokjin-gu, Jeonju-si, Chonbuk, Republic of Korea. Korea Food Research Institute, 1201-62 Anyangpanguo-ro, Bundang-ku, Sungnam-Si, Gyeonggi-do, Republic of Korea. Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, Republic of Korea. Electronic address: kwglee@dongguk.edu" |
| DOI: | 10.1016/j.foodchem.2017.10.129 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The objective of the current study was to correlate the sensory and instrumental flavor analysis results of commercial orange juice (OJ) products prepared by different processing methods. Descriptive analysis was conducted using a highly trained panel (n?ª+=?ª+6) to evaluate four OJs in triplicate. Volatile compounds associated with the four OJs were quantitatively and qualitatively identified using a Dynamic Headspace Sampling, followed by Gas Chromatography-Mass Spectrometry analysis. The sensory characteristics of the four commercially available OJs were significantly different (p?ª+ |
| Keywords: | Citrus sinensis/chemistry Food Handling Fruit and Vegetable Juices/*analysis Gas Chromatography-Mass Spectrometry Humans Volatile Organic Compounds/*analysis Orange juice Sensory flavor anlaysis Volatile flavor anlaysis; |
| Notes: | "MedlineKim, Mina K Jang, Hae Won Lee, Kwang-Geun eng England 2018/06/24 Food Chem. 2018 Nov 30; 267:217-222. doi: 10.1016/j.foodchem.2017.10.129. Epub 2017 Oct 31" |
