QUANTITATIVE-DETERMINATION OF 46 VOLATILE CONSTITUENTS IN FRESH, UNPASTEURIZED ORANGE JUICES USING DYNAMIC HEADSPACE GAS-CHROMATOGRAPHY

A dynamic headspace gas chromatographic technique was used to quantify 46 volatile components of both hand extracted and mechanically extracted fresh orange juice samples from five different cultivars, Valencia, Pineapple, Hamlin, Pera, and navel,as well as one hybrid, Ambersweet. The effect of higher peel oil levels in the mechanically extracted juices on amounts of specific components was demonstrated. Comparison of reported aroma threshold values for 34 of the components with amounts present in juice showed certain components to be most likely to contribute to fresh orange flavor. This study provides a more extensive database for volatile components in fresh orange juice than previously available.