Food and Fermentation Industries >

2021 , Vol. 47 >Issue 21: 259 - 267

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027023

Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices

  • ZHOU Qi ,
  • TAN Anqun ,
  • OUYANG Zhu ,
  • LIAO Hongbo ,
  • LI Guijie ,
  • CHENG Yujiao ,
  • HUANG Linhua ,
  • WANG Hua
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  • 1(Citrus Research Institute, Southwest University, Chongqing, 400712, China)
    2(Chongqing Fisheries Technology Extension Station, Chongqing 401121, China)
    3(Chongqing Institute of Quality and Standardization, Chongqing, 400023, China)

Received date: 2021-02-08

  Revised date: 2021-04-14

  Online published: 2021-11-30

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Abstract

The flavor of mandarin juice is not as rich and attractive as that of sweet orange juice, which is directly related to the different composition and content of aroma substances of the two citrus juices. In order to clarify the influence of the key aromas of juices on their respective main flavor, the common key aroma components of two kinds of orange juice were analyzed and screened, and their effects on the main flavor of juice products were explored in this study. Juices were extracted from 16 cultivars of sweet orange fruits and 20 cultivars of mandarin fruits. Juice volatiles was qualitatively and quantitatively analyzed by using headspace-solid-phase-microextraction-gas-chromatography-mass-spectrometry. Odor active value was used to screen out the common key aromas which were used to perform aroma recombination and omission studies. The results showed that 20 and 14 key aromas were detected in sweet orange juices and mandarin juices, respectively. A combination of these key aromas could restore the typical main flavor of each type of juice. Among them, p-cymenene, valencene and γ-terpinene had significant effects on the main flavor of sweet orange juice (P<0.05). α-pinene, decanal and β-pinene had significant effects on the main flavor of mandarin juice (P<0.05). This study broadened the idea and route of improving the flavor quality of mandarin juices and provided the corresponding experimental data support.

Key words： sweet orange; mandarin; key aroma; aroma recombination; aroma omission; flavor presentation

Cite this article

ZHOU Qi , TAN Anqun , OUYANG Zhu , LIAO Hongbo , LI Guijie , CHENG Yujiao , HUANG Linhua , WANG Hua . Comparison of key aromas between sweet orange and mandarin juices and their roles in the presentation of main flavors of the two juices[J]. Food and Fermentation Industries, 2021 , 47(21) : 259 -267 . DOI: 10.13995/j.cnki.11-1802/ts.027023

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