Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.

@article{Buettner2001EvaluationOA,
  title={Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.},
  author={Andrea Buettner and Peter Schieberle},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 5},
  pages={2387-94}
}
Twenty-five odor-active compounds were quantified in hand-squeezed juices of Valencia late and Navel oranges using stable isotope dilution assays. Odor activity values (OAVs, ratio of the concentration to odor thresholds) based on odor thresholds in water were calculated for the entire set of aroma compounds in both varieties. It was shown that due to their high OAVs, the fruity-smelling esters ethyl 2-methylpropanoate, ethyl butanoate, (S)-ethyl 2-methylbutanoate, and 3a,4,5,7a-tetrahydro-3,6… CONTINUE READING

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