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Updated: Aug 20, 2026

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Identification and aroma impact of norisoprenoids in orange juice
Kanjana Mahattanatawee1, Russell Rouseff, M Filomena Valim
1Citrus Research and Education Center, Institute of Food and Agricultural Science, University of Florida, 700 Experiment Station Road, Lake Alfred, Fl 33850, USA.
Abstract:
Four norisoprenoids, alpha-ionone, beta-ionone, beta-cyclocitral, and beta-damascenone, along with their putative carotenoid precursors, were identified in Valencia orange juice using time-intensity GC-O, GC-MS, and photodiode array HPLC. alpha-Ionone and beta-cyclocitral are reported in orange juice for the first time. GC-O aroma peaks were categorized into seven groups with similar sensory qualities: citrus/minty, metallic/mushroom/geranium, roasted/cooked/meaty/spice, fatty/soapy/green, sulfury/solventy/medicine, floral, and sweet fruity. The four norisoprenoids contributed approximately 8% of the total aroma intensity and 78% of the total floral aroma category. The putative carotenoid norisoprenoid precursors, alpha- and beta-carotene, alpha- and beta-cryptoxanthin, and neoxanthin, were identified in the same orange juice using photodiode array HPLC retention times and spectral characteristics.
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