Abstract:
Orange juice is the most popular fruit beverage worldwide due to its nutritional and sensory properties. Fresh and unique delicate flavor of orange juice is due to the presence of complex combination of several organic components. The following study was aimed to evaluate volatile components of oranges obtained from three major citrus producing cities of Punjab (Faisalabad, Sargodha and Bhalwal). Orange juice was extracted by using rose head machine and different physiochemical tests (pH, Acidity, Brix, Ash, Ascorbic Acid) were performed to evaluate the orange juice. Volatile flavor components were extracted from orange juice by liquid-liquid extraction is the multiple-batch extraction using a separating funnel. Then the quality and quantity of these components was be determined by using GC-FID. There were four major compounds were determine in orange juices that were Carvone, ?–Terpinene, Citronellol, Limonene of different concentration in orange juices.
Page(s):
40-44
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Food Sciences, Volume: 22, Issue: 1, Year: 2012