Volatile odour components and sensory quality of fresh and processed mandarin juices

• Published in: Journal of the science of food and agriculture 2006-11, Vol.86 (14), p.2404-2411
• Main Authors: Pérez-López, A.J, Carbonell-Barrachina, A.A
• Format: Article
• Language: English
• Subjects: analysis of variance; aroma; ascorbic acid; aseptic storage; Biological and medical sciences; Citrus; Citrus fruits; Citrus reticulata; Food industries; Fruit and vegetable industries; Fruit juices; Fundamental and applied biological sciences. Psychology; headspace analysis; mandarin juice; mandarins; monoterpenoids; odors; pasteurisation; Pasteurization; physicochemical properties; sensory properties; Studies; vitamin C; VOCs; Volatile organic compounds
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.2631

Twelve volatile compounds were quantified by gas chromatography/mass spectrometry in juices from two Spanish mandarin varieties, Fortuna and Clemenules. Fresh Clemenules juice contained a higher amount of total volatile compounds (61.1 ± 1.1 mg L⁻¹) than fresh Fortuna juice (48.8 ± 2.5 mg L⁻¹), with D-limonene (97.1%), myrcene (1.7%), sabinene (0.5%), α-pinene (0.3%) and linalool (0.3%) being the predominant compounds. Pasteurisation of the mandarin juices (20 s at 98 °C) caused a significant reduction (approximately 12%) in vitamin C concentration. On the other hand, vitamin C was stable during storage of the juices for 60 days in aseptic tanks at 2 °C. Volatile compounds, however, were more affected by storage in aseptic refrigerated tanks (2 °C) than by heat treatment. Pasteurisation caused a mean decrease in the total concentration of volatile compounds of about 18%, while, after a storage time of 60 days, 36% of total volatiles present in the juices after pasteurisation were lost from both Fortuna and Clemenules juices. Significant reductions in the concentrations of D-limonene, myrcene, sabinene, α-pinene and linalool were found, while those of α-terpineol and terpinen-4-ol increased.