Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques
Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques
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DOI：
10.1007/s00217-005-0141-8
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发表时间：
2006-01-01
影响因子：
3.3
通讯作者：
Meyer, AS
中科院分区：
文献类型：
--
作者：
Bylaite, E;Meyer, AS
比较了不同顶空采样技术对不同橙汁挥发物收集的影响，包括一种新鲜的未经巴氏消毒的橙汁、两种重组的橙汁和一种实验室手工提取的橙汁。从搅拌果汁样品（DH + S）进行动态顶空采样，特别是通过吹扫和捕集（PT）采样，所分析的挥发物含量最高，但从不同类型的果汁中分离出的挥发物的组成因挥发物收集方法而异。无搅拌动态顶空法（DH）的香气采样结果比PT采样结果更能反映静态顶空法确定的平衡香气组成。在所有橙汁中，共鉴定出67种香气成分。从未经巴氏消毒的新鲜商业果汁中分离出的挥发物最多，其次是两种重组果汁和手工提取果汁。柠檬烯是所有商业果汁的主要成分，占分离挥发物总峰面积的72-93%，而新鲜手工提取果汁中柠檬烯的含量根据分离方法的不同在25 - 62%之间。从质量上讲，新鲜提取的橙子和新鲜的商业未经巴氏消毒的果汁的香气分别由62种和55种香气化合物描述，其中包括大量的酯类和醛类化合物。在重组橙汁中仅鉴定出41种和34种芳香化合物，主要为萜烯类化合物。
The influence of collection of volatiles by different headspace sampling techniques was compared for different orange juices, including one fresh unpasteurised, two reconstituted commercial juices and one juice freshly hand extracted in the laboratory. Dynamic headspace sampling from stirred juice samples (DH + S) and notably by purge and trap (PT) sampling gave the highest levels of analysed volatiles, but the composition of the isolated volatiles from the different types of juices varied depending on the volatiles collection method. Aroma sampling by dynamic headspace method without stirring (DH) gave results that reflected the equilibrium aroma composition as determined by static headspace better than that obtained by PT sampling. Totally, 67 aroma constituents were identified among all the orange juices. The largest amount of volatiles was isolated from the fresh commercial, unpasteurised juice, followed by the two reconstituted juices and the hand extracted juice. Limonene was the major constituent of all commercial juices comprising 72-93% of the total peak area of isolated volatiles, meanwhile its amount in the freshly hand extracted juices ranged from 25 to 62% depending on the method of isolation. Qualitatively, the aroma profiles of the freshly extracted oranges and the fresh, commercial unpasteurised juice were described by 62 and 55 aroma compounds, respectively, which included large proportions of esters and aldehydes. Only 41 and 34 aroma compounds, mainly terpenes, were identified in the reconstituted orange juices.