Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes
作者： Anne Plotto , Carlos A. Margaría , Kevin L. Goodner , Renée Goodrich , Elizabeth A. Baldwin
DOI: 10.1002/FFJ.1470
关键词:
摘要: Thresholds for flavour volatiles have been traditionally calculated in water or air, but they may vary widely more complex matrices. of key aroma compounds orange juice (OJ) were determined a deodorized OJ matrix. The three-alternative-forced-choice (3-AFC) method was used (ASTM: E-679). Untrained panelists, 33-58 number, presented with samples arranged five rows three samples, corresponding to spiking levels, each separated by factor 3, 3-AFC presentation at level. test repeated least times experienced panelists. Odour thresholds the matrix 15 (citral, hexanal) over 200 (β-pinene, limonene) higher than published values water. Retronasal odour consistent values, being only 2-60-fold, except octanal which 187-fold. These results will provide industry realistic threshold guidelines use flavouring citrus juices.
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