Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values

The aroma of freshly made and stored reconstituted orange juice was analyzed by GC– MS and GC–FID. The importance of the individual compounds was evaluated by calculation of aroma values. For comparison, the same samples were evaluated by a GC-sniffing technique called GC Odour Profiling, using a panel of five assessors. Both methods showed that there were significant differences between freshly made and stored juice, but the two methods did not always show the same compounds/odours to be important. On the other hand, many similarities were seen, as ethyl butanoate, β-pinene, limonene, octanal and linalool were shown to be important by both methods. In conclusion, both methods proved to be useful for identifying important aroma compounds in orange juice and for discrimination between fresh and stored juice.