Characterization of Aroma Compounds in Fresh and Processed Mandarin Oranges

摘要

The most important odorants in freshly homogenized Clementine segments were screened by application of GC/Olfactometry. A total of thirty-eight odorants was identified, thirty of which were quantified by means of stable isotope dilution assays. 3-sec-Butyl-2-methoxypyrazine, ethyl 2-methylbutanoate, 3-isopropyl-2-methoxy-pyrazine and (Z)-3-hexenaI were characterized as most important aroma contributors showing OAVs >100 (OAV: ratio of concentration to odor threshold). In canned satsuma segments, 4-vinyl-2-methoxyphenol and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were by factors of 85 and 40, respectively, higher than in the fresh Clementine segments.