Orange Flavor Research Articles

Differential hedonic, sensory and behavioural changes associated with flavour–nutrient and flavour–flavour learning.

Flavour–flavour and flavour–nutrient associations can modify liking for a flavour CS, while flavour-flavour associations can also modify the sensory experience of the trained flavour. Less is known about how these associations modify behavioural responses to the trained CS. To test this, 72 participants classified as sweet likers according to their response to 10% sucrose were divided into five training conditions with a cranberry+orange flavour CS. In the flavour–flavour condition, participants consumed the target CS in a sweetened, low energy form (7 kcal, aspartame as sweetener), with energy but no sweetness added in the flavour-nutrient condition (159 kcal, energy as maltodextrin) and both energy and sweetness in a combined flavour–flavour, flavour–nutrient condition (159 kcal with 10% sucrose). Control groups controlled for exposure to the CS, and repeat testing. Training was conducted in a hungry state on four non-consecutive days. To test for acquired changes in evaluation and intake, the flavour CS was processed into a low-energy sorbet, which was evaluated and consumed ad libitum on two test days before and after training. Liking for the flavour CS increased only in the sucrose sweetened condition, but intake increased significantly in both high-energy conditions. In contrast, rated sweetness of the sorbet increased in both the sucrose–sweetened and aspartame–sweetened conditions. These findings suggest that liking changes are maximal when flavour–flavour and flavour–nutrient associations co-occur, but that behavioural changes are specific to flavour-nutrient associations. These data also confirm that hedonic and sensory evaluations occur through independent learning processes.

Identification of Sulfur Volatiles in Canned Orange Juices Lacking Orange Flavor

The purpose of this study was to understand why some canned orange juices are not perceived as orange juice. Sensory flavor profile data indicated that the primary odor (orthonasal) attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine. By comparison fresh-squeezed juice lacked these odor attributes. GC-O analysis found 43 odor-active components in canned juices. Eight of these aroma volatiles were sulfur based. Four of the 12 most intense aroma peaks were sulfur compounds that included methanethiol, 1-p-menth-1-ene-8-thiol, 2-methyl-3-furanthiol, and dimethyl trisulfide. The other most intense odorants included 7-methyl-3-methylene-1,6-octadiene (myrcene), octanal, 2-methoxyphenol (guaiacol), 2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone (homofuraneol), (E)-non-2-enal, (E,E)-deca-2,4-dienal, 4-hydroxy-3-methoxybenzaldehyde (vanillin), and alpha-sinensal. Odorants probably responsible for the undesirable sensory attributes included grapefruit (1-p-menth-1-ene-8-thiol), cooked [2-ethyl-4-hydroxy-5-methyl-3(2H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (Furaneol), and 3-(methylthio)propanal (methional)], musty [7-methyl-3-methylene-1,6-octadiene and (E)-non-2-enal], and medicine (2-methoxyphenol). The canned juices also lacked several aldehydes and esters normally found in fresh orange juice.

Odor approximation of fruit flavors using a QCM odor sensing system

Odor approximations of orange and melon flavors were performed using an array of quartz crystal microbalance (QCM) odor sensors coated with different materials, such as lipids and stationary phase materials of gas chromatography (GC). The steady state sensor responses to single flavor components were measured and the data were used to estimate the important odor components by means of a computational two-level quantization method. From these results, the experimental approximations using the steady state sensor responses and principal component analysis (PCA) were performed. In both cases, orange and melon flavors, it was possible to approximate the recipes with only three odor components. Moreover, the similarities between the approximated odors and the original ones were evaluated by a human sensory test. It was found that these similarities were high, especially in the case of orange flavor.

Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavors

Commercial spray-dried powder flavors (strawberry and orange) encapsulated in different amorphous matrices (maltodextrin and maltodextrin-sucrose) were stored for 20 days under constant relative humidities of 32%, 43%, 58% and 75%. Glass transition temperatures ( T g) of the different powders and maltodextrin DE 12 were measured using differential scanning calorimetry (DSC). Caking/collapse visual observations and aroma strength (measured by a trained sensory panel) were recorded and correlated with the glass transition temperature of the different spary-dried flavors. Glass transition data explained collapse occurrence and loss of aroma strength in encapsulated strawberry and orange flavors after storage at various relative humidities. The presence of sucrose in the carrier formulation negatively affects storage stability of the encapsulated flavor.

Influence of Commercial Packing and Storage on Navel Orange Flavor, Quality Constituents, and Juice Ethanol Concentration

It is commonly believed within the citrus industry that handling, waxing, and storage of navel oranges may have undesirable effects on flavor. However, the effect of each potential influencing factor under commercial conditions is not completely understood. The purpose of this study was to systematically investigate these potential influences on navel orange flavor. Navel oranges were harvested on two separate dates, using three grower lots per harvest date, and the fruit run on a commercial packing line. Fruit were sampled at four different stages of the packing process: in the field bin; after the washer; after the waxer; and after packing into standard cartons. Fruit quality, flavor, and juice ethanol concentration were evaluated immediately after sampling and following 3 and 6 weeks of storage at 5 °C. The overall hedonic score, a measure of flavor, significantly declined from 6.5 to 5.7, as a result of 6 weeks storage. Fruit selected from field bins, from after the washer, and after the waxer were all judged by the taste panel to be equivalent in flavor. The packed fruit were judged to be slightly inferior in flavor. Titratable acidity declined while soluble solids increased as a result of storage; the stage of the packing process influenced neither. Waxing and storage both were associated with higher ethanol levels in the fruit.

Specific Anosmia Observed for β‐Ionone, but not for α‐Ionone: Significance for Flavor Research

ABSTRACT: In the context of measuring thresholds of orange flavor compounds in a deodorized orange juice matrix, it was found that 50% of panelists could not perceive β‐ionone or β‐damascenone as well as the other panelists. Orthonasal and retronasal thresholds for β‐ionone were, respectively, 985 and 490 times higher for nonperceivers than perceivers. For β‐damascenone, the ratios were 690 and 390 times higher for ortho‐ and retronasal thresholds, respectively. Panelists who could not perceive β‐ionone were otherwise good perceivers of most compounds tested. There were no such differences for α‐ionone, a constitutional isomer of β‐ionone. All 3 compounds were retested in water using the same panelists. Differences between nonperceivers and perceivers of β‐ionone were 4900 and 4600 times higher for ortho‐ and retronasal thresholds for nonperceivers, respectively. However, for β‐damascenone, no such differences were found when measured in water. The same panelists could be classified as “perceivers” or “nonperceivers” when β‐ionone was tested in deodorized orange juice or in water. A different panel was used to confirm β‐ionone and β‐damascenone thresholds in water. A greater difference between perceivers and nonperceivers was found for β‐ionone; as with the first panel, there were no differences in sensitivity to β‐damascenone between panelists when the compound was tested in water.

Retronasal odor dependence on tastants in profiling studies of beverages

A trained sensory panel found consistent differences in retronasal odor intensities for several descriptors while profiling apple and orange beverages in which Brix (% sucrose) and acidity (% citric acid) were varied according to full factorial designs. Increasing Brix from 8 to 12 or decreasing acidity from 0.3 to 0.2 significantly increased scores for fruity, pear/candy, cooked, lactony, orange but significantly decreased scores for tin/metallic, acetaldehyde, green, apple cider, cucumber, grapefruit, lemon, rotten, terpenes. Some of these effects might be attributed to cognitive associations due to the panel’s extensive prior experience in profiling commercial samples. Correlations determined between the retronasal descriptor scores and scores for the gustatory descriptors sweet, sour in those data showed a large degree of internal consistency (i.e., positive for sweet, negative for sour and vice versa), but not always the same dependency as shown by the Brix and acidity effects (e.g., no significant correlations with green in the apple data). In two paired comparison surveys based on judgments of either sweetness or sourness, panelists’ a priori classification of 10 fruits was determined by several multivariate analyses. A bipolar sweet–sour scale for these fruits was shown by equivalence testing. A “green” mixture was added to beverages flavored to correspond to the extreme fruit types based on the survey, namely lemon (sour) and banana (sweet). Negative Brix effects (i.e., scores decreased as Brix increased) for green, as with the apple and orange flavors, were influenced neither by tastant associations with these fruits nor by their orthonasal odors. Lastly, there was no evidence for gustatory sweetness enhancement when the flavor had an orthonasal “sweet” odor, such as the banana flavor or the green apple flavor to which maltol + vanillin was added.

Sweetener/Sweetness-Induced Changes in Flavor Perception and Flavor Release of Fruity and Green Character in Beverages

Green leaf volatile (GLV) mixtures, commercial orange flavors, and commercial strawberry flavors were applied to beverage bases in which concentrations of citric acid as well as a sweetener (sucrose or aspartame/acesulfame-K) were varied. Sensory profiling showed that flavor-specific fruity character increased as perceptible sweetness increased, independent of whether the sweetness resulted from sucrose (a change from 9 to 12 Brix) or aspartame/acesulfame-K (a change from 0.2 to 0.4 Brix). Sweetness was affected only by the tastants in the base and not by the flavors, although flavor-specific interactions between sweetener type and sweetener level occurred. Flavor release from the sucrose bases was compared to flavor release from bases containing aspartame/acesulfame-K by static headspace measurements and by MS-Nose measurements using an artificial throat. These measurements showed greater flavor volatility from bases having low Brix (fewer soluble solids). This negative Brix effect was also evident in the sensory data for perception of some GLV green notes. The headspace data could not support a positive Brix effect, the typical salting out, which would correspond to the observed perceptual enhancement of fruity notes.

We-P14: 78 Reduced calorie orange juice beverage with plant sterols in humans results in concomitant reduction in LDL-C and HSCRP levels

Sensory perception and pleasantness of orange beverages were investigated in 31 children (6–12 years); 30 adolescents (13–18 years); 30 young adults (19–34 years); 30 adults (35–49 years); 29 older adults (50–65 years) and 30 elderly subjects (65 + years). The beverages varied in sucrose (8.24–23.53 % ww), citric acid (0.180–0.911 % 0 aq ww) and orange flavour (40–320 ppm) concentrations. Subjects rated the pleasantness, perceived sweetness intensity, sourness intensity and orange flavour intensity on a 5-point category scale. Results showed that children and elderly subjects were less sensitive to the sweetness of sucrose, and had higher optimal sucrose concentrations than young adults. The aversion to high citric acid concentrations decreased with increasing age, and was accompanied by a lower slope of the psychophysical function of citric acid. The slopes of the psychophysical functions of orange flavour were not significantly different for the age groups. There was a trend that the optimal preferred concentrations were higher for the elderly subjects than for the other age groups with the exception of the children who also preferred higher optimal concentrations of sucrose and orange flavour.

New approaches with two cyano columns to the separation of acetaminophen, phenylephrine, chlorpheniramine and related compounds

The development of new pharmaceutical forms with classical active compounds generates new analytical problems. That is the case of sugar-free sachets of cough-cold products containing acetaminophen, phenylephrine hydrochloride and chlorpheniramine maleate. Two cyanopropyl stationary phases have been employed to tackle the problem. The Discovery cyanopropyl (SUPELCO) column permitted the separation of the three actives, maleate and excipients (mainly saccharine and orange flavour) with a constant proportion of aqueous/ organic solvent (95:5, v/v) and a pH gradient from 7.5 to 2. The run lasted 14 min. This technique avoids many problems related to baseline shifts with classical organic solvent gradients and opens great possibilities to modify selectivity not generally used in reversed phase HPLC. On the other hand, the Agilent Zorbax SB-CN column with a different retention profile permitted us to separate not only the three actives and the excipients but also the three known related compounds: 4-aminophenol, 4-chloracetanilide and 4-nitrophenol in an isocratic method with a run time under 30 min. This method was validated following ICH guidelines and validation parameters showed that it could be employed as stability-indicating method for this pharmaceutical form.

Determination of the role of valencene in orange oil as a direct contributor to aroma quality

Valencene is the major sesquiterpene in orange peel oil and its concentration has been traditionally used to determine the oil's commercial value. Multidimensional GC–O[sol ]GC–MS was employed to determine the contribution of valencene to the aroma quality of a commercial orange oil. Thirty-seven aroma-active components were found in this orange oil. One of these components possessed a citrusy[sol ]woody aroma similar to that of valencene and eluted in the expected time region for valencene on a polar column. The volatiles in the valencene region were isolated by the heartcutting technique, directed to a second GC capillary column (DB-5) and split between a mass spectrometer and an olfactory port. Aroma activity was detected only from a peak identified as dodecanal, and not valencene. The identities of both compounds were confirmed from full scan mass spectra and reconfirmed with standards. Valencene concentrations in the original orange oil and three additional commercial orange oils were determined to be 54–68 µg[sol ]g, using GC–FID with an internal standard. The results indicated that valencene produced no aroma activity at the levels found in orange oil. Its use as a causative indicator of good quality orange oil must be questioned. Valencene may simply be an easy to measure marker for increased fruit maturity, which is known to correlate positively with increased orange flavour quality. This study also demonstrates the need for careful chromatography involving multiple columns whenever assigning aroma activity to a particular compound in GC–O studies. Copyright © 2005 John Wiley & Sons, Ltd.

Recording and reproducing citrus flavors using odor recorder

Despite high significance of the sense of smell, the technique of recording and reproducing the olfactory modality was hardly investigated. The odor recorder developed by our group enables electronic recording of the odors and their reproduction at any time and at properly equipped place. The odor recording technique is expected to be useful in many fields such as virtual environments and e-commerce. To realize the future application of the odor recorder, the range of flavors to be handled by the instrument has to be significantly expanded. However, the expansion has to meet the constraint of reasonable number of odor components. One way to achieve that is using the approximation technique with significant reduction of the flavor components. The alternative way could be blending the complex mixtures of odorants treated as single components. In the present study, we focused on investigating both approaches. In the first part of experiment, we successfully recorded the typical orange flavor, approximating the smell with only 3 of 14 components. Subsequently performed human sensory tests (triangle test) confirmed similarity of reproduced flavor and the target one. In the second part of the experiment, three binary mixtures of essential oils extracted from citrus fruits were successfully recorded using the odor recorder. Results of both parts of the study allowed further expansion of the applicable range of flavors for odor recorder.

Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials

ABSTRACT: A simple, rapid, sensitive, and reproducible dynamic headspace gas chromatography (DH‐GC) was developed to study the absorption of d‐limonene, α‐pinene, ethyl butyrate, and octanal into laminated polymeric packaging materials containing low‐density polyethylene, polyethylene terephthalate, polyvinylidene chloride, and ethyl‐ene‐vinyl alcohol copolymers. The linear regression lines showed that the flavor compound peak areas were directly proportional to the concentrations of the standard flavor compounds with R2≥ 0.97. The coefficients of variation for the DH‐GC analyses were less than 4%. A test cell was designed to study orange juice flavor absorption into the packaging materials for 28 d at 25 °C. Ethyl butyrate or octanal absorption was not different among the 4 packaging materials (P > 0.05). Addition of a polyethylene terephthalate and a ethylene‐vinyl alcohol copolymer layer to the packaging materials reduced the d‐limonene and α‐pinene absorption by 20% and 50%, respectively.

On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old

Preference for 7 orange juices was recorded monadically. Three of the samples were replicates of the same juice (RJ). The 4 other samples were RJ slightly spiked with either sucrose, or citric acid, or quinine or an orange flavor. Each subject then performed a paired preference test composed of RJ and the modified juice whose score was the furthest from the RJ score. Finally, subjects were asked to choose one among 8 reasons why they preferred that sample. A number of individual statistics were computed in order to compare the consistency of liking scores within session, across ages and between genders. Women were slightly more consistent than men. However, no significant effect of age nor gender was found in the coherence between the first hedonic test and the paired preference test. Moreover, children and seniors found it more difficult than other consumers to identify the reason for their preference.

Analyses of orange spirit flavour by direct‐injection gas chromatography–mass spectrometry and headspace solid‐phase microextraction/GC–MC

AbstractOrange spirit, a novel fruit distillate, was analysed by direct injection gas chromatography–mass spectrometry and headspace solid‐phase microextraction (SPME) coupled to GC–MS. Different commercial SPME fibre types have been tested for the analysis of orange spirit. The divinylbenzene/carboxen on poly(dimethylsiloxane) fibre was chosen because it gave the best repeatability of the method. Headspace SPME–GC–MS selectivity was found to be comparable to GC direct injection for most orange spirit volatile compounds. The divinylbenzene/carboxen/poly(dimethylsiloxane) fibre had very high affinity for non‐polar and less polar compounds, especially for some components of orange peel oil, which could be considered the impact compounds of orange spirit. In this way, good sensitiveness was ensured for these compounds. Conversely, the GC analysis was more sensitive for polar compounds, especially for molecules such as methanol, isobutanol, n‐butanol and iso‐amyl alcohols. SPME was a useful tool for quickly screening orange flavour compounds and can be considered as complementary to GC direct injection analysis, which should be used when an accurate quantitative determination of analytes is required. Copyright © 2002 John Wiley & Sons, Ltd.

COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTY

ABSTRACTLow gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders.

High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.

A number of volatile compounds that contribute to orange flavor were quantified following high-temperature forced-air (HTFA) treatment of the fruit to determine if a relationship exists between the flavor loss that is observed following HTFA treatment and the volatile composition of the juice. Following different durations of HTFA treatment, fruit were stored for a period of 4 weeks and juiced and the juice subjected to headspace analysis using either a Tenax/Carbotrap column or a solid-phase microextraction device for trapping of the volatiles. alpha-Pinene, beta-myrcene, and limonene were reduced in amount by 60%, 58%, and 34%, respectively, over the course of the 5-h HTFA treatment. The influence of heat on the amount of decanal was less clear, although in one of the two fruit lots there was little change. The amount of ethanol was reduced by 70% after the initial hour of HTFA treatment and then steadily increased to exceed the initial amount during the remaining 4 h of the treatment. Taste evaluations of the fruit showed a reduction of flavor quality following 4 h or more of treatment. Percent acidity and soluble solids, two other very important determinants of flavor, were nearly unchanged by treatment. Alterations in the volatile constituents of oranges by HTFA treatment may be an important reason behind the negative impact of this treatment on flavor quality.

Galactose Consumption Induces Conditioned Flavor Avoidance in Rats

Recent findings revealed that intragastric infusions of galactose conditioned a flavor avoidance in adult rats. To determine whether the galactose-conditioned avoidance was due to the infusion procedure, we investigated the flavor conditioning effect of orally consumed galactose. Food-restricted rats drank a flavored galactose solution, a flavored fructose solution and a flavored saccharin solution in separate one-bottle training sessions; grape, cherry and orange flavors were used. Because fructose is sweeter than galactose, saccharin was added to the galactose solution to increase its palatability. Pre- and posttraining preferences for the galactose and fructose solutions were evaluated in two-bottle choice tests. Also, preferences for the sugar-paired flavors were evaluated in two-bottle tests with the flavors presented in saccharin. In Experiment 1, rats were trained with flavored 80 g/L fructose, 80 g/L galactose + 2 g/L saccharin, and 2 g/L saccharin solutions (20 mL/d). Their preference for the flavored galactose solution changed (P < 0.01) from 76% (pretraining) to 19% (posttraining). The rats also avoided (P < 0.05) the flavor paired with the galactose solution in choice tests with the fructose-paired flavor and the saccharin-paired flavor. Similar pre- to posttraining preference reversals were obtained in Experiments 2 and 3, which used 20 g/L galactose and fructose solutions, and 20 g/L galactose and fructose solutions mixed with 20 g/L glucose, respectively. These findings, together with the intragastric infusion data, demonstrate that galactose has aversive postingestive consequences in adult rats even at low concentrations (20 g/L). Unlike lactose intolerance, which is due to intestinal malabsorption, this galactose-induced flavor avoidance is presumably due to the slow and incomplete postabsorptive metabolism of galactose.

Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice

The headspace flavor compounds of orange juice were isolated by solid-phase microextraction (SPME) fiber coated with 100 μm of poly(dimethylsiloxane) and separated by gas chromatography. The effects of the orange juice temperature from 25 to 80 °C and the adsorption time from 5 to 40 min on the equilibrium of flavor compounds between the SPME coating and the orange juice indicated that the equilibrium time decreased as the sample temperature increased. The equilibrium of the flavor compounds between the SPME coating and the orange juice required 30 min at 40 °C or 20 min at 60 °C. The amount of orange flavor compounds adsorbed by SPME coating decreased as the orange juice temperature increased from 25 to 80 °C. The resolution of the gas chromatogram increased as the inside diameter of the injection port liner decreased from 1 to 0.75 mm. The concentrations of ethyl butyrate, octanal, decanal, α-pinene, and limonene in orange juice were 0.4, 1.1, 1.0, 1.4, and 254 ppm, respectively. The coefficients of var...

Sensory perception and pleasantness of orange beverages from childhood to old age

Sensory perception and pleasantness of orange beverages were investigated in 31 children (6–12 years); 30 adolescents (13–18 years); 30 young adults (19–34 years); 30 adults (35–49 years); 29 older adults (50–65 years) and 30 elderly subjects (65 + years). The beverages varied in sucrose (8.24–23.53 % w w ), citric acid (0.180–0.911 % 0 aq w w ) and orange flavour (40–320 ppm) concentrations. Subjects rated the pleasantness, perceived sweetness intensity, sourness intensity and orange flavour intensity on a 5-point category scale. Results showed that children and elderly subjects were less sensitive to the sweetness of sucrose, and had higher optimal sucrose concentrations than young adults. The aversion to high citric acid concentrations decreased with increasing age, and was accompanied by a lower slope of the psychophysical function of citric acid. The slopes of the psychophysical functions of orange flavour were not significantly different for the age groups. There was a trend that the optimal preferred concentrations were higher for the elderly subjects than for the other age groups with the exception of the children who also preferred higher optimal concentrations of sucrose and orange flavour.