Sensory way of food flavors investigation in orange juice

What is it about?

Gas chromatography–mass spectrometry (GC–MS) study results, and dilution method results were compared in respect of food flavours in orange juices, which are sold in Ukrainian markets as ‘natural’. It was shown that the presence of d-limonene, and benzoic acid, in commercial/ industrial orange juices indicates the presence of added food flavours. New scientific evidence demonstrates the correlation between intensity of odour, represented numerically by dilution index (p<0.05), and GC-MS results. It was established that the comparative evaluation of dilution indexes of industrial orange juices, and freshly squeezed ones, eliminates subjectivity factor, and can be useful for rapid investigation of orange juice authenticity in respect of the presence of food flavours. For orange juices produced with, and without added food flavours, the intensity of odour was found to be 2 times higher, and 1.5-2.5 times lower, respectively, than that of freshly squeezed juice.

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Why is it important?

Dilution index method allows determining the authenticity of orange juice in respect of food flavours added. This method is an easy way of authenticity determination