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Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing

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Abstract

Consumers demand commercial citrus juices resembling fresh juices; however, citrus juice elaboration is quite delicate due to the formation of off-flavors during heat treatment and storage. Four volatile compounds, d-limonene, linalool, α-terpineol, and terpinen-4-ol were extracted using the dynamic headspace technique and were identified and quantified by GC-MS in mandarin juices from two Spanish varieties, Fortuna and Clemenules. Our results clearly demonstrated that both the pasteurization and storage steps significantly affected concentrations of these four aroma compounds. Formation of off-flavors components, α-terpineol and terpinen-4-ol, and simultaneous decomposition of d-limonene and linalool were observed in mandarin juices. Therefore, measurements of the stability of d-limonene and linalool, and formation of α-terpineol and terpinen-4-ol will help mandarin juice producers in analyzing the quality of their products.

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Authors and Affiliations

  1. Department of Food Science and Technology, Catholic University of San Antonio, Campus de los Jerónimos, s/n, 30107, Guadalupe, Murcia, Spain

    Antonio J. Pérez-López

  2. Unidad Mixta IBMC—FMC FoodTech, Instituto de Biología Molecular y Celular, Universidad Miguel Hernández, Carretera de Beniel, km 3,2, 03312, Orihuela, Alicante, Spain

    Domingo Saura

  3. FMC Food Tech. División Cítricos, Río Guadalentín, 15, 30562, Ceutí, Murcia, Spain

    José Lorente

  4. Departamento de Tecnología Agroalimentaria, Universidad Miguel Hernández, Carretera de Beniel, Km 3,2, 03312, Orihuela, Alicante, Spain

    Ángel A. Carbonell-Barrachina

Authors
  1. Antonio J. Pérez-López
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  2. Domingo Saura
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  3. José Lorente
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  4. Ángel A. Carbonell-Barrachina
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Correspondence to Ángel A. Carbonell-Barrachina.

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Pérez-López, A.J., Saura, D., Lorente, J. et al. Limonene, linalool, α-terpineol, and terpinen-4-ol as quality control parameters in mandarin juice processing. Eur Food Res Technol 222, 281–285 (2006). https://doi.org/10.1007/s00217-005-0055-5

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  • DOI: https://doi.org/10.1007/s00217-005-0055-5

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