Identification of Sensory Active Compounds of Citrus Mineral Water by Gas Chromatography-Olfactometry
Department of Food Preservation, University of Chemistry and Technology, Prague
Keywords: olfactometry, gas chromatography, non-alcoholic beverages, aroma active compounds, citrus aroma
The aim of this study was to investigate aroma active compounds of 5 samples of mineral water with lemon flavour. A total of 63 volatile compounds of lemon aroma were identified using solid phase microextraction in combination with gas chromatography-mass spectrometry, of which 20 were determined as aroma active by gas chromatography-olfactometry. The occurrence and representation of the identified substances varied within measured samples. The most abundant compounds that occurred in all samples were D-limonene, isocineole, eucalyptol, linalool, and ?-terpineol. However, compounds represented in large amounts should not be overestimated at the expense of minor compounds. As indicated in the literature and proved by the results of gas chromatography-olfactometry, e.g. the most abundant D-limonene was not detected by evaluators who, however, were able to detect minor compounds such as octanal, isoborneol and nerol. These compounds can be described as key aroma active ingredients.
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