Kopuncova, Maria published the artcileAroma stability and sensory aspects of commercially produced orange juice: gas chromatography-olfactometry study, Category: alcohols-buliding-blocks, the main research area is orange juice aroma stability sensory aspect gas chromatog olfactometry.
The effects of pasteurization and 4-mo storage on the aroma profile of orange juices with pulp that were fully processed and packed in inert nitrogen atm. were investigated within the span of 2 years (2018 and 2019). Headspace solid-phase microextraction, gas chromatog.-mass spectrometry, as well as gas chromatog. coupled to flame ionization detection and olfactometry, were used for extraction, and subsequent anal. of the odor-active volatiles. Observed changes in their odor intensity, including the formation of some off-flavors such as methional, furaneol, 4-vinylguaiacol and guaiacol, were not significant to that extent to lead to an evident worsening in the overall flavor of juices. Thus, the use of nitrogen atm. proved its ability to protect the organoleptic quality of juice from undesirable changes caused by oxidative load or acid-catalyzed reactions. Aroma profiles of fresh juices were considerably influenced by diverse climatic conditions, and different seasons of orange harvest in monitored years. Pasteurization and storage had lesser impact on the volatiles in 2018 as in 2019, probably due to the inter-annual variability in such parameters of juices as content of pulp and pH.
Chemical Papers published new progress about Climate. 505-10-2 belongs to class alcohols-buliding-blocks, name is 3-(Methylthio)propan-1-ol, and the molecular formula is C4H10OS, Category: alcohols-buliding-blocks.
Referemce:
Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts