Rouseff R, Bazemore R, Goodner K, Naim M
University of Florida, Institute of Food and Agriculture Sciences, Citrus Research and Education Center, Lake Alfred, USA.
Adv Exp Med Biol. 2001;488:101-12. doi: 10.1007/978-1-4615-1247-9_8.
Solid phase micro extraction, SPME, the solventless headspace volatile extraction technique, was combined with GC-olfactometry (GCO) to examine changes in aroma active volatiles when orange juice was heated. Juice volatiles extracted from the static headspace using SPME (carboxen-polydimethylsiloxane fiber) were compared to liquid-liquid extracts. The SPME extract contained a greater proportion of terpenes. Limonene, myrcene and alpha-pinene comprised 86% of total FID peak area whereas they only comprised 24% in the pentane:ether extract. Aroma active volatiles were evaluated by three trained panelists using Osme, a GCO time-intensity procedure. Eighteen aroma active peaks were common to both heat treated and untreated juice headspace extracts. Six peaks were observed only in unheated extracts and five were found only in extracts from heated juices. Relative amounts of acetaldehyde decreased with increasing headspace exposure time and elevated desorption temperatures.
固相微萃取（SPME）是一种无溶剂顶空挥发性成分萃取技术，它与气相色谱 - 嗅觉测量法（GCO）相结合，用于研究橙汁加热时香气活性挥发物的变化。使用SPME（碳分子筛 - 聚二甲基硅氧烷纤维）从静态顶空中萃取的果汁挥发物与液 - 液萃取物进行了比较。SPME萃取物中萜烯的比例更高。柠檬烯、月桂烯和α-蒎烯占总FID峰面积的86%，而在戊烷：乙醚萃取物中它们仅占24%。由三名经过培训的小组成员使用GCO时间强度程序Osme对香气活性挥发物进行评估。热处理和未处理的果汁顶空萃取物中共有18个香气活性峰。仅在未加热的萃取物中观察到6个峰，仅在加热果汁的萃取物中发现5个峰。乙醛的相对含量随着顶空暴露时间的增加和解吸温度的升高而降低。
