Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments

Abstract

Twenty-five odor-active compounds were quantified in hand-squeezed juices of Valencia late and Navel oranges using stable isotope dilution assays. Odor activity values (OAVs, ratio of the concentration to odor thresholds) based on odor thresholds in water were calculated for the entire set of aroma compounds in both varieties. It was shown that due to their high OAVs, the fruity-smelling esters ethyl 2-methylpropanoate, ethyl butanoate, (S)-ethyl 2-methylbutanoate, and 3a,4,5,7a-tetrahydro-3,6-dimethyl-2(3H)-benzofuranone (wine lactone), the grassy smelling (Z)-hex-3-enal, and the citrus-like decanal were the most potent odorants in both juices. The weaker fruity note in the Navel oranges was clearly correlated with significantly lower OAVs of all fruity-smelling esters but a higher OAV of (Z)-3-hexenal compared to Valencia late. Model solutions simulating the odor of both orange varieties confirmed the findings of the quantitation studies. Keywords: Stable isotope dilution assay; orange aroma; quantitation; wine lactone; (Z)-3-hexenal; (R)-ethyl 3-hydroxyhexanoate