6533b839fe1ef96bd12a6576

RESEARCH PRODUCT

Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)

Nicole FournierBarbara RegaElisabeth Guichard

subject

Chromatography GasOrganolepticSolid-phase microextraction01 natural sciencesGas Chromatography-Mass SpectrometryBeverages0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringHumansComputingMilieux_MISCELLANEOUSFlavorOrange juiceChromatographyChemistry010401 analytical chemistry04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineering040401 food science0104 chemical sciencesSmellOdorFruitOdorantsGas chromatographyGas chromatography–mass spectrometryGeneral Agricultural and Biological SciencesCitrus × sinensisCitrus sinensis

description

The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-olfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assessors judged its odor as the most representative of the reference orange juice. The analysis of odor active compounds by classical GC-O accounted for odor characteristics revealed by D-GC-O. A principal component analysis (PCA) was applied on SPME and headspace extracts using flavor recoveries as variables. Interestingly, PCA discriminated samples according to their odor representations described by D-GC-O analysis. This paper provides the first comprehensive methodology to "smell" SPME extracts and "evaluate" their sensorial quality. This method will enable future investigations to further improve SPME performance.

https://doi.org/10.1021/jf034384z