COMMERCIAL ORANGE ESSENCE: COMPARISON OF COMPOSITION AND METHODS OF ANALYSIS
- 1 March 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (2) , 385-388
- https://doi.org/10.1111/j.1365-2621.1977.tb01505.x
Abstract
Quality of three commercial orange essences was related to composition determined by gas chromatography. Two essences were unacceptable in flavor; the third was typical with a high flavor score. The technique of directly analyzing untreated essence was adequate for most components. Of the 21 identified, three were present in reduced concentration in unacceptable essence and six were present in high concentration. The three components found in low concentration — acetaldehyde, ethyl butyrate, and octanal — are known contributors to desirable flavor while two of the components found in high concentration ‐ trans‐2‐hexenal, and α‐terpineol — are known contributors to off‐flavor. Determination of flavor and off‐flavor components by gas chromatography of directly injected essence appears promising as a rapid, objective technique for quality control.This publication has 7 references indexed in Scilit:
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