TY - JOUR
T1 - Characterization of aroma compounds in fresh and processed mandarin oranges
AU - Schieberle, P.
AU - Mestres, M.
AU - Buettner, A.
PY - 2002
Y1 - 2002
N2 - 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-methoxypyrazine and (Z)-3-hexenal 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.
AB - 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-methoxypyrazine and (Z)-3-hexenal 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.
UR - https://www.scopus.com/pages/publications/0039490380
U2 - 10.1021/bk-2003-0836.ch012
DO - 10.1021/bk-2003-0836.ch012
M3 - Article
AN - SCOPUS:0039490380
SN - 0097-6156
VL - 836
SP - 162
EP - 174
JO - ACS Symposium Series
JF - ACS Symposium Series
ER -