Scientific journal

57 2018

Journal of Food and Nutrition Research
Summary No. 4 / 2018

Kopuncová, M. – Sádecká, J. – Kolek, E. – Polovka, M. – Durec, J. – Blaško, J.
Impact of inert gas atmosphere application on the complex profile of commercial orange juice volatiles during four-month storage
Journal of Food and Nutrition Research, 57, 2018, No. 4, s. 373-383

Mária Kopuncová, Department of Chemistry and Food Analysis, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, SK-824 75 Bratislava, Slovakia; Institute of Chemistry, Faculty of Natural Science, Comenius University, Ilkovičova 6, SK - 842 15 Bratislava, Slovakia. Tel.: 00421 2 50237 074, e-mail:

Received 3 February 2018; 1st revised 11 May 2018; accepted 1 June 2018; published online 20 September 2018

Summary: The effectiveness of three processing atmospheres to preserve the volatiles of orange juice with pulp during four-month shelf life was investigated over two years. Application of conventional “air” (O2) and nitrogen (N2) was evaluated in 2014, use of N2 and carbon dioxide (CO2) in 2015. Headspace-solid phase microextraction, gas chromatography-mass spectrometry, as well as gas chromatography coupled to flame ionization detection and olfactometry were used for analysis of the volatiles. Twenty-four odour-active compounds were detected in the orange juice, of which D-limonene, (Z)-beta-ocimene, delta-3-carene, alpha-terpinolenet, linalool, L-limonenet and decanal were the most characteristic components. None of inert atmospheres was able to inhibit completely the changes in the composition of volatiles during storage. However, these changes were not significant to the extent to lead to worsening of the overall flavour of juices. Contrarily, negative sensory changes, mainly generation of aldehydes, such as hexanal, nonanal, perillaldehyde and decanal, were observed for juices processed in O2 atmosphere as early as in the second month of the shelf life, and they were getting worse gradually over the storage. Thus, production of juices under inert atmosphere of N2 or CO2 can protect their organoleptic quality from undesirable changes caused by oxidative load or acid-catalysed reactions.

Keywords: orange juice; inert atmosphere; aroma analysis; volatiles; solid phase microextraction; gas chromatography-mass spectrometry; gas chromatography-olfactometry

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