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ARS Home » Research » Publications at this Location » Publication #101389
Title: DETERMINATION OF VANILLIN IN GRAPEFRUIT AND OTHER CITRUS JUICES USING GC-OLFACTOMETRY AND GC/MS/MS

Author
item Goodner, Kevin
item JELLA, PRASHANTHI - COCA-COLA FOODS
item ROUSEFF, RUSSELL - UNIV OF FL; CREC

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 2/7/2000
Publication Date: N/A
Citation: N/A

Interpretive Summary: The presence of vanillin in orange, tangerine, lemon, lime and grapefruit juices has been identified and confirmed using several detection techniques. The impact of vanillin on flavor score for grapefruit juice is discussed and reported to be minimal. Vanillin concentrations are determined to be in the low parts-per-million range for the various citrus juices. Pasteurization produced an average 15% increase in the concentration of vanillin in grapefruit juices. Vanillin did not correlate well with overall flavor score.

Technical Abstract: The presence of vanillin in orange, tangerine, lemon, lime and grapefruit juices has been identified and confirmed using high resolution GC retention index values, mass spectra, and aroma quality. The impact of vanillin on flavor score for grapefruit juice is discussed and reported to be minimal. Vanillin concentrations are determined to be in the low parts-per-million range for the various citrus juices. The calculated concentrations in the orange, tangerine, lemon, lime, and grapefruit juices are 0.20, 0.35, 0.41, 0.35, and 0.60 ppm, respectively. Pasteurization produced an average 15% increase in the concentration of vanillin in grapefruit juices. Vanillin did not correlate well with overall flavor score despite a rather intense signal using OSME gas chromatography-olfactometry software.