Analysis of aroma components and bitter substances in Newhall navel orange juice and wine by chromatography-mass spectrometry

The aroma components of Newhall navel orange juice and wine were analyzed by gas chromatography-mass spectrometry with head-space soild phase microextraction. 31 kinds of components were identified in orange juice. 27 kinds of components were identified in orange wine. The results showed as follows:the major aroma constituents of orange juice were D-limonene(33.74%)and valencene(25.12%). The major constituents of orange wine were 4-terpineol(13.45%),linalool(8.54%),2-phenylethanol(8.45%)and higher fatty acid ethyl ester. The bitter substances of Newhall navel orange juice and wine were analyzed by QuEChERS pretreatment with liquid chromatography mass spectrometry. The bitter substances of orange juice were hesperidin(13.4 μg/mL),limonin(4.43 μg/mL),hesperetin(0.02 μg/mL)and normi(0.07 μg/mL). The bitter substances of orange wine were hesperidin(16.7 μg/mL),limonin(0.05 μg/mL),hesperetin(0.08 μg/mL).With yeast fermentation and enzymatic action the limonin(0.05 μg/mL)of orange wine was reduced and turn to dehydrolimonin and acids in the process of brewing. Hesperidin and hesperetin in orange wine did not change significantly compared to orange juices.