Identification and Aroma Impact of Norisoprenoids in Orange Juice
Kanjana Mahattanatawee, Russell L. Rouseff, M. Filomena Valim, Michael Naim
Journal of Agricultural and Food Chemistry
Abstract
Four norisoprenoids, alpha-ionone, beta-ionone, beta-cyclocitral, and beta-damascenone, along with their putative carotenoid precursors, were identified in Valencia orange juice using time-intensity GC-O, GC-MS, and photodiode array HPLC. alpha-Ionone and beta-cyclocitral are reported in orange juice for the first time. GC-O aroma peaks were categorized into seven groups with similar sensory qualities: citrus/minty, metallic/mushroom/geranium, roasted/cooked/meaty/spice, fatty/soapy/green, sulfury/solventy/medicine, floral, and sweet fruity. The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category. The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retention times and spectral characteristics.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
beta-cyclocitral contributes to floral aroma
“The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category.”
alpha-carotene is a precursor of norisoprenoids
“The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retentio...”
alpha-cryptoxanthin is a precursor of norisoprenoids
“The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retentio...”