Application of a comparative aroma extract dilution analysis to monitor changes in orange juice aroma compounds during processing

The overall flavor changes occurring during the manufacturing of processed orange juice such as juice reconstituted from concentrate were monitored by application of a comparative aroma extract dilution analysis (cAEDA). A comparison of the etheral extracts obtained from freshly squeezed and from processed juice, respectively, showed that the main differences were due to significantly higher Flavour Dilution (FD) factors of the odorants acetaldehyde (fresh, pungent) and (Z)-hex-3-enal (green) in the fresh juice. In contrast to this, the FD factors of several odor-active terpenoid compounds such as limonene, α-pinene and linalool, as well as 3-isopropyl-2-methoxypyrazine and vanillin were higher in the reconstituted juice. Additionally, the caraway-like smelling carvone was detected with a much higher FD factor in the processed juice.