Evaluation of orange juice authenticity in respect of added food flavors using dilution index

Gas chromatography–mass spectrometry (GC–MS) study results, and dilution method results were compared in respect of food flavors in orange juices, which are sold in Ukrainian markets as “natural.” It was shown that the presence of d‐limonene, and benzoic acid, in commercial/industrial orange juices...

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Bibliographic Details
Published in:Journal of food processing and preservation 2017-12, Vol.41 (6), p.e13221-n/a
Main Authors: Bocharova, Oksana, Reshta, Sentyabrina, Bocharova, Maiia, Eshtokin, Vasiliy
Format: Article
Language:English
Subjects:
diluted index
d‐limonene
food flavors
odor intensity
orange juices
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Summary:Gas chromatography–mass spectrometry (GC–MS) study results, and dilution method results were compared in respect of food flavors in orange juices, which are sold in Ukrainian markets as “natural.” It was shown that the presence of d‐limonene, and benzoic acid, in commercial/industrial orange juices indicates the presence of added food flavors. New scientific evidence demonstrates the correlation between intensity of odor, represented numerically by dilution index (p 
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.13221