Effect of thermal treatment during processing of orange juice on the enantiomeric distribution of chiral terpenes

• Published in: Journal of food protection 2004-06, Vol.67 (6), p.1214-1219
• Main Authors: Ruiz del Castillo, M.L, Flores, G, Blanch, G.P, Herraiz, M
• Format: Article
• Language: English
• Subjects: Beverages - analysis; Biological and medical sciences; Chromatography, Gas; Citrus sinensis - chemistry; Consumer Product Safety; enantiomers; flavor compounds; Food Handling - methods; Food industries; food nutrient losses; food processing quality; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; gas chromatography; Gas Chromatography-Mass Spectrometry; Hot Temperature - adverse effects; juice quality; mass spectrometry; orange juice; pasteurization; quantitative analysis; Terpenes - analysis; Terpenes - chemistry; terpenoids
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-67.6.1214

Chiral terpenes in orange juices were examined by solid-phase microextraction-gas chromatography-mass spectrometry to study the dependence of their enantiomeric composition on the thermal treatment applied during the industrial manufacture. The experimental conditions used in the isolation and concentration of the compounds of interest produced relative standard deviations ranging from 2.9 to 15.1% when absolute areas were used and from 1.7 to 18.3% when normalized areas were used. Recovery varied between 8.8 and 56.1%, and detection limits ranged from 0.11 to 0.32 microgram/ml. The enantiomeric compositions of the majority of the chiral terpenes varied within a reasonably narrow range. Nevertheless, the enantiomeric ratio of two monoterpene alcohols, α-terpineol and linalool, exhibited considerable variation according to the thermal treatment used in the manufacture of the juices. Therefore, the knowledge of the enantiomeric composition of α-terpineol and linalool might be useful for thermal treatment control purposes.