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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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
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diluted index
d‐limonene
food flavors
odor intensity
orange juices
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description 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 
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New scientific evidence demonstrates the correlation between intensity of odor, represented numerically by dilution index (p &lt; 0.05), and GC–MS results. It was established that the comparative evaluation of dilution indexes of industrial orange juices, and freshly squeezed ones, eliminates subjectivity factor, and can be useful for rapid investigation of orange juice authenticity in respect of the presence of food flavors. For orange juices produced with, and without added food flavors, the intensity of odor was found to be 2 times higher, and 1.5–2.5 times lower, respectively, than that of freshly squeezed juice. Practical applications The rapid evaluation of orange juices and concentrates, regarding authenticity, with respect to the presence of food flavors, can be provided by dilution method. The results confirm the potential of odor index as a numerical criterion for characterization of the aroma intensity level in fruit juices and could be of practical relevance. 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subjects diluted index
d‐limonene
food flavors
odor intensity
orange juices
title Evaluation of orange juice authenticity in respect of added food flavors using dilution index
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