Gómez-Ariza J L, García-Barrera T, Lorenzo F
Departamento de Química y Ciencias de los Materiales, Facultad de Ciencias Experimentales Universidad de Huelva, Campus de El Carmen, Huelva 21007, Spain.
J Chromatogr A. 2004 Aug 27;1047(2):313-7. doi: 10.1016/j.chroma.2004.06.131.
A method for the analysis of several volatiles compounds responsible for orange juice flavour (ethyl butanoate, limonene, linalool, alpha-pinene, geranial, neral and alpha-terpineol) has been developed. The isolation of this compounds was carried out by pervaporation (PV) followed by on-line gas chromatography-mass spectrometry (GC-MS). The coupling PV-GC-MS has been successfully applied to fresh hand-squeezed orange juices and frozen concentrated ones in order to establish differences in their flavour profile. Method has been validated with recovery spike experiments which showed its applicability for a wide range of concentrations.
已开发出一种用于分析几种赋予橙汁风味的挥发性化合物（丁酸乙酯、柠檬烯、芳樟醇、α-蒎烯、香叶醛、橙花醛和α-松油醇）的方法。这些化合物的分离通过渗透蒸发（PV）进行，随后进行在线气相色谱-质谱联用（GC-MS）分析。PV-GC-MS联用已成功应用于新鲜手榨橙汁和冷冻浓缩橙汁，以确定它们风味特征的差异。该方法已通过回收率加标实验进行验证，结果表明其在广泛浓度范围内均适用。
