Abstract
An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography–mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.
Highlights
Orange juice is one of the most popular fruit juices because of its high vitamin C content, rich flavor, and balanced sweetness and sourness
The volatile organic compounds in citrus juice were determined by headspace solid-phase microextraction (HS-SPME)–gas chromatography (GC)–MS
It was found that 20 and nine characteristic volatile organic compounds (VOCs) were identified in sweet orange juice and citrus juice, respectively
Summary
Orange juice is one of the most popular fruit juices because of its high vitamin C content, rich flavor, and balanced sweetness and sourness. In 2017, the global export volume and value of citrus juices reached 5.853 million tons and 6769 million US dollars, respectively, in which orange juice accounted for more than 85% of the total amount. Among all common juice products, not from concentrate (NFC) orange juice has been considered as being of the best quality, accounting for an important share of orange juice consumption in developed countries, and its share in emerging countries’ markets has increased year by year [1,2]. Orange juice is generally allowed to be mixed with a small amount of other citrus juice or juice cells, according to Codex 247-2005 of the Codex Alimentarius Commission, to adjust its taste and flavor before sterilized packaging. Excessive addition will reduce the quality of orange juice and affect the sensory experience of consumers (data from FAO, 2019) [3].
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