Detection and identification threshold values for key flavor components in an orange juice matrix

Carlos A. Margaria, Kevin L. Goodner, Elizabeth A. Baldwin, Renee M. Goodrich

Abstract


In order to provide the industry with useful threshold values to formulate juice and beverages, threshold values of key orange juice flavor volatiles were investigated. Orthonasal (flavor perceived before tasting) and retronasal (flavor perceived after tasting and swallowing) values are provided. It was found that threshold values in a complex matrix differ significantly from the ones available in the literature, which were determined in water or air. Preliminary results suggest possible differences between orthonasal and retronasal thresholds and the panelists' response according to gender

Keywords


citrus flavors; retronasel; orthonasel; flavor volatiles

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Proc. Fla. State Hort. Soc.     ISSN 0886-7283