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ARS Home » Southeast Area » Fort Pierce, Florida » U.S. Horticultural Research Laboratory » Citrus and Other Subtropical Products Research » Research » Publications at this Location » Publication #298202
Title: Chemical and sensory characterization of orange (Citrus sinensis) pulp,a by-product of orange juice processing using gas-chromatography-olfactometry

Author
item DETERRE, SOPHIE - Agro Paris Tech
item LECLAIR, CLOTILDE - Ensat
item Bai, Jinhe
item Baldwin, Elizabeth - Liz
item Narciso, Jan
item Plotto, Anne

Submitted to: Journal of Food Quality
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/2/2016
Publication Date: 10/5/2016
Citation: Deterre, S., Leclair, C., Bai, J., Baldwin, E.A., Narciso, J.A., Plotto, A. 2016. Chemical and sensory characterization of orange (Citrus sinensis) pulp,a by-product of orange juice processing using gas-chromatography-olfactometry. Journal of Food Quality. 39:826-838.

Interpretive Summary: Orange pulp is used in the beverage industry to add texture and mouthfeel. It is also added to orange juice for consumer appeal to make it more “natural”. This study characterized the flavor of orange pulp. Orange pulp consisted of yellow-orange floating intact cells. Pulp added to a sugar-acid solution (5% pulp, 10.5% sucrose and 0.25% citric acid) imparted an orange, fruity and fresh flavor. Information from this study on sweet orange pulp flavor will be useful for orange juice processors and beverage manufacturers.

Technical Abstract: Volatile composition of commercial orange pulp (from Brazil and Florida, U.S.A.) were analyzed by gas chromatography-mass spectrometry (GC-MS) and GC-Olfactometry (GC-O). In both samples 72 volatiles were detected, of which 58 were identified. Odor-active compounds with high frequency of detection (= 5 out of 9) or intensity characterizing the aroma of sweet orange pulp were monoterpene hydrocarbons (a-pinene, ß-pinene, ß-myrcene, a-phellandrene, 3-carene, a-terpinene, and limonene), ketones (1-octen-3-one, carvone, (E)-ß-damascenone and ß-ionone), esters (ethyl-2-methyl butanoate and ethyl hexanoate), aldehydes (methional and octanal), alcohols (linalool and 1-octanol) and 3 unidentified compounds. A few differences in the odor-active volatiles between orange pulp samples were perceived, which might be due to cultivar, growing and processing conditions, but overall, the chemical composition of the two samples was similar. Sensory data described both sweet orange pulp samples with descriptors for orange odor and flavor including orange peel and fruity-non-citrus flavor, sweet and sour taste.