Characterization of potent odorants in hand-squeezed and heat processed citrus juices

Abstract

The application of aroma extract dilution analysis (AEDA) using volatile fractions before and after heat processing of citrus juice samples (grapefruit and orange) resulted in detection of 41 odor-active peaks, and 33 potent odorants, which are responsible for the characteristic flavor of each juice, were identified. Among these components, cis-4,5-epoxy-(E)-2-decenal was identified for the first time in citrus fruit. Based on a comparison of flavor dilution (FD) factors in these juice aromas, we found that both the odorants and flavors of juices are changed by heating. We were able to explain the flavor change in both types of citrus juice as the result of increases in six odorants during heat processing. Of these, 2-methyl-3-furanthiol was the odorant most responsible for the flavor change caused by heating.