Characteristic Aroma Component Of Orange Juice And Its Variation During Storage

Encompassing the central task of characteristic aroma component of orange juice and its variation during storage, aroma components were systematically analyzed by integrated using Gas-Chromatogram and Mass-Spectrum(GC-MS) in this paper. In which the preventative predominant orange varieties were chosen as the objectives. Through analyzing and comparing the distilling method for aroma components, integrated using Simultaneous Distillation-Extraction and Static-Head-Space resulted the best distilling effect. In this study, the aroma components of orange juice were qualitatively and quantitatively analyzed and studied for different variety, Owari orange juice under different maturity, and during storage for Jinchen orange juice. And the physical and chemical characteristic indexes of orange juice for different cultivars were elementarilystudied. Through the studies above, conclusions were made as follows.1. Comparative study and application of the distilling method for aroma components80 aroma components were extracted by the SDE and SHS method from Jinchen orange juice. 62 aroma components were extracted in the experimental results of SDE, whereas 34 volatile flavor components were extracted in the experimental results of SHS. 16 aroma components were same. Aroma components by SDE method were more than that by SHS method. SDE method was preponderant in the way of extraction. SHS method also have many virtues. It showed that the aroma components of the object analyzed could be generally reflected by integrated using Simultaneous Distillation-Extraction andStatic-Head-Space. The results from two different methods can be made up for each other.2. Aroma components analysis of orange juice for different cultivars109 aroma components were identified in five cultivars orange juice. 23 components were esters, while 7 components were aldehydes, 11 components were ketones, 20 components were alcohols, 31 components were alkenes and 17 were others. 67 aroma components were identified in Jinchen orange juice. 56 aroma components were identified in Hamlin orange juice. 34 aroma components were identified in Miyagawa Wase juice. 35 aroma components were identified in Owari juice. 47 aroma components were identified in C.aurantium orange juice. The contents of alcohols and esters were highest in Jinchen orange juice. The contents of aldehydes and ketones were highest in Owari juice. The contents of alkenes were highest in C.aurantium orange juice. The difference of aroma components and contents among five cultivars orange juice were...