Rhythmic research on compositional transformation of aromatics and flavor in the storage process of orangeade

This report focused on a transformational rhythmics analysis in the Aromatics and flavor during the storage process of orange juice. The extraction and analysis process on aroma compounds was to adopt techniques of SPME-GC-MS,assisted by sensory evaluation.58 aroma compounds were identified,including alcohols,esters,terpene,hydrocarbon,aldehydes,ketones,carboxylic acids,etc. The main volatile flavor compounds were made up of Limonene,Caproaldehyde,Linalool,Sabinene,β-myrcene,Alpha-Terpineol,Decanal,Ethyl butyrate,Valencene,Octanal and nootkatone,etc. The experiments revealed the rhythmic during its storage process,indicating the longer the juice was stored,aromatics would decrease,which then lead to drops in quality.