Relation Between Low-boiling Components and Off-flavor in Heat-induced Volatile Gases of Satsuma Orange (Citrus unshiu Marc.) Juice

Abstract

Heat-induced off-flavor of satsuma orange juice was investigated by headspace gas chromatography. Behavior of dimethylsulfide in low boiling components was considered to deeply relate with off-flavor induced by heat treatment of satsuma orange juice.
The amount of heat-induced dimethylsulfide in headspace gas was sharply increased by the addition of segment covers or albedo to the satsuma orange juice.
Volatility of authentic dimethylsulfide was very high (almost 100%) in distilled water as well as in the juice without segment covers or albedo, though the volatility was depressed to about a half in the both juices with segment covers and albedo.
Heat-induced off-flavor was organoleptically recognized when dimethylsulfide was more than 0.2 ppm in headspace gas of closed vessels.