Food Research Institute

Šnebergrová, J. – Čížková, H. – Rajchl, A. – Ševčík, R. – Voldřich, M.
Evaluation of aroma restoration of apple and orange juices from concentrates in the Czech Republic
Journal of Food and Nutrition Research, 51, 2012, No. 3, s. 156-163

Helena Čížková, Department of Food Preservation, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Technická 5, 166 28 Prague 6, Czech Republic. E-mail: helena.cizkova@vscht.cz

Summary: According to the requirements of the European legislation, fruit juice from concentrate must display organoleptic and analytical characteristics equivalent to those of an average direct juice. The evaporation during the concentration process, the thermal treatment and aroma restoration step are critical factors that may contribute to aroma loss or deterioration. The aim of the work was to evaluate the Czech juice market from the point of proper aroma restoration. The results of the solid-phase microextraction/gas chromatography-mass spectrometry measurements of the impact of apple and orange aroma components, their sums and aroma indexes, were correlated with basic quantitative para­meters (soluble solids, relative density, colour) and sensory evaluations. For the apple juices, the sum of esters, carbon 6-aldehydes and alcohols, and the index calculated thereof correlated well with the hedonic sensory evaluation. In contrast for the orange juices, any direct correlation of the hedonic scores or the olfaction intensity to the concentrations of any individual aroma compound or their sums was not observed. To summarize the situation on the market, orange and apple juices have in about 50% cases lower values of typical esters, aldehydes, alcohols and terpenes than is mentioned in the literature or would correspond to complete aroma restoration.

Keywords: aroma restoration; apple; orange; juice; SPME/GC/MS; volatiles

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