Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges.

Mengzhu Shui,Shiqing Song,Haining Zhuang,Yanzun Tong,Chihkang Lo,Hongfeng Sun,Ling Chen,Tao Feng

doi:10.3390/molecules24132384

Mengzhu Shui, Shiqing Song + Show 6 more

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https://doi.org/10.3390/molecules24132384

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Abstract

Sweet orange flavor, with its refreshing, joyful and attractive aroma, is favored by the majority of consumers all over the world. However, the industry terminology between flavorists for flavor evaluation is a bit vague and not intuitive for customers. Therefore, the study focused on analysis of sweet orange aroma and establishment of base module of orange flavor. The approach to the research involves screening key aroma compounds, identifying the attributes aroma and building base module of sweet orange. The notes of sweet orange flavor were determined by GC-O olfaction and sensory evaluation. 25 key aroma compounds with OAV ≥ 1 were screened and divided into eight notes: citrus, fruity, fresh, green, peely, woody, fatty, floral. Partial least squares regression (PLSR) was used to further verify the corresponding relationship between the volatile substances and notes. Terpenes, esters, aldehydes and alcohols compounds can provide these notes. Based on the notes, 8 base modules of sweet orange were built by selecting and matching aroma ingredients. Through this study, beginners could be trained according to the 8 notes of base modules and flavorists can engage in dialogue with different raw material sourcing teams or providers.

Highlights

Oranges have become more and more popular in recent years due to their preferable flavors and the nutrient value
According to previous reports [5,6], oranges are rich in a variety of metabolically active substances, such as vitamin C, carotenoids, flavonoid, coumarin and phenolic compounds; these components are very important for human health and provide protection against harmful free radicals
Sweet oranges are mostly consumed as fresh fruit, juice, canned orange segments, and wine, and even the peel can be used in essential oils, which are widely used in the fragrance and flavor industries [7,8]

Summary

Introduction

Oranges have become more and more popular in recent years due to their preferable flavors and the nutrient value. According to previous reports [5,6], oranges are rich in a variety of metabolically active substances, such as vitamin C, carotenoids, flavonoid, coumarin and phenolic compounds; these components are very important for human health and provide protection against harmful free radicals. Sweet oranges are mostly consumed as fresh fruit, juice, canned orange segments, and wine, and even the peel can be used in essential oils, which are widely used in the fragrance and flavor industries [7,8]. Aroma is an important character of sweet oranges and a key indicator for evaluating sweet oranges quality. Approximately 80 aroma compounds have been determined in orange

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