Odour and flavor thresholds for key aroma components in an orange juice matrix:: terpenes and aldehydes

被引:135
作者
Plotto, A
Margaría, CA
Goodner, KL
Goodrich, R
Baldwin, EA
机构
[1] USDA ARS, Citrus & Subtrop Prod Lab, Winter Haven, FL 33881 USA
[2] US Distilled Prod, Princeton, MN 55371 USA
[3] Univ Florida, Ctr Citrus Res & Educ, Lake Alfred, FL 33850 USA
关键词
sensory; orange juice; aroma; flavour; thresholds; aldehydes; terpenes;
D O I
10.1002/ffj.1470
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three-alternative-forced-choice (3-AFC) method was used (ASTM: E-679). Untrained panelists, 33-58 in number, were presented with deodorized orange juice samples arranged in five rows of three samples, corresponding to five spiking levels, each separated by a factor of 3, with a 3-AFC presentation at each level. The test was repeated at least three times for experienced panelists. Odour thresholds in the orange juice matrix were 15 times (citral, hexanal) to over 200 times (P-pinene, limonene) higher than published values in water. Retronasal odour thresholds were more consistent with published values, being higher only by 2-60-fold, except for octanal which was higher by 187-fold. These results will provide the industry
引用
收藏
页码:491 / 498
页数:8
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