Volatile flavour components of orange juice obtained from the cv. Kozan of Turkey

• Published in: Journal of food composition and analysis Vol. 17; no. 6; pp. 789 - 796
• Main Authors: Selli, S., Cabaroglu, T., Canbas, A.
• Format: Journal Article
• Language: English
• Published: New York, NY Elsevier Inc 01.12.2004; Elsevier
• Subjects: alcohols; aldehydes; Amberlite XAD-2 extraction; Biological and medical sciences; chemical analysis; chemical composition; Citrus sinensis; cultivars; esters; extraction; flavor compounds; Flavour components; food analysis; food composition; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; General aspects; ketones; Methods of analysis, processing and quality control, regulation, standards; Orange juice; terpenoids; terpenols; volatile organic compounds; Turkey (country); Orange juice; Flavour components; Amberlite XAD-2 extraction; Volatile compound; Extraction; Flavor
• ISSN: 0889-1575; 1096-0481
• DOI: 10.1016/j.jfca.2003.10.005

Orange ( Citrus sinensis) is the third common fruit produced in Turkey. Kozan is a native orange cultivar and one of the most important varieties used in the orange juice industry in Turkey. Despite its importance, the flavour components of Kozan orange juice have not been studied before. In this study, the volatile flavour components of orange juice obtained from the cv. Kozan oranges were investigated. Flavour components were extracted by using Amberlite XAD-2 polymeric resin and eluted by pentane/dichloromethane solvent and then analysed by gas chromatography-flame ionization detection (GC-FID) and gas chromatography-mass spectrometry (GC-MS). Thirty-four components, including seven esters, two aldehydes, five alcohols, five terpenes, twelve terpenols, and three ketones were identified and quantified. The major flavour components were linalool, limonene, β-phellandrene, terpinene-4-ol and ethyl 3-hydroxy hexanoate.