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  • Title: Determination of flavour and off-flavour compounds in orange juice by on-line coupling of a pervaporation unit to gas chromatography-mass spectrometry.
    Author: Gómez-Ariza JL, García-Barrera T, Lorenzo F.
    Journal: J Chromatogr A; 2004 Aug 27; 1047(2):313-7. PubMed ID: 15460264.
    Abstract:
    A method for the analysis of several volatiles compounds responsible for orange juice flavour (ethyl butanoate, limonene, linalool, alpha-pinene, geranial, neral and alpha-terpineol) has been developed. The isolation of this compounds was carried out by pervaporation (PV) followed by on-line gas chromatography-mass spectrometry (GC-MS). The coupling PV-GC-MS has been successfully applied to fresh hand-squeezed orange juices and frozen concentrated ones in order to establish differences in their flavour profile. Method has been validated with recovery spike experiments which showed its applicability for a wide range of concentrations.
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