Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

作者：Anne Plotto, Carlos A. Margaría, Kevin Goodner, Renée M. Goodrich, Elizabeth A. Baldwin · 发表于：Flavour and Fragrance Journal · 年份：2004 · DOI：10.1002/ffj.1470 · 被引用次数：159 · 研究领域：Fermentation and Sensory Analysis、Sensory Analysis and Statistical Methods、Biochemical Analysis and Sensing Techniques

Abstract Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely in more complex matrices. Thresholds of key aroma compounds of orange juice (OJ) were determined in a deodorized OJ matrix. The three‐alternative‐forced‐choice (3‐AFC) method was used (ASTM: E‐679). Untrained panelists, 33–58 in number, were presented with deodorized orange juice samples arranged in five rows of three samples, corresponding to five spiking levels, each separated by a factor of 3, with a 3‐AFC presentation at each level. The test was repeated at least three times for experienced panelists. Odour thresholds in the orange juice matrix were 15 times (citral, hexanal) to over 200 times ( β ‐pinene, limonene) higher than published values in water. Retronasal odour thresholds were more consistent with published values, being higher only by 2–60‐fold, except for octanal which was higher by 187‐fold. These results will provide the industry with more realistic threshold guidelines for use in flavouring citrus juices. Copyright © 2004 John Wiley & Sons, Ltd.