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R. L. ROUSEFF, O. Gurbuz, K. Nelson, and K. Mahattanatawee. Institute of Food and Agricultural Science, Univ. of Florida, Citrus Research and Education Center, Lake Alfred, FL 33850 Citrus fruits and their corresponding byproducts are a popular source of flavors for the food, fragrance, and beverage industry. Citrus is the leading flavoring in all nonalcoholic beverages worldwide. Unlike many fruit, citrus fruits are composed of a complex mixture of taste and aroma active components; however, only about 4 to 5% of the total volatiles are responsible for the perceived flavor. There are character impact compounds in lemon (citral) and grapefruit (Nootkatone, 1-pmenthen-8-thio and 4-mercapto-4-methyl-2-pentanone), but not orange. Although citrus share many character-impact compounds, it is the relative proportion of these compounds which determines their sensory impression. This presentation will discuss the search to identify these compounds as well as indicate what changes can occur during thermal processing and subsequent storage. Additional flavors can be formed during these steps which either alter the original balance of aroma components or introduce new ones through acid-catalyzed hydrations, photochemical reactions, or Maillard reactions. Examples of hybrid analytical techniques such as GC-olfactometry to characterize these aroma changes will be presented. Finally, techniques and examples of flavor quality changes from microbial contamination will be presented.
Session 41, Citrus and flavors
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |