Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis
文献类型： 外文期刊
作者： Qi Zhou 1 ; Li, Guijie 1 ; Zhu Ou-Yang 1 ; Xin Yi 1 ; Huang, Linhua 1 ; Hua Wang 1 ;
作者机构： 1.Southwest Univ, Citrus Res Inst, Chongqing 400712, Peoples R China
2.Chinese Acad Agr Sci, Natl Citrus Engn Res Ctr, Chongqing 400712, Peoples R China
3.Chongqing Univ Educ, Chongqing Collaborat Innovat Ctr Funct Food, Chongqing 400067, Peoples R China
关键词： mandarin juice; not from concentrate (NFC); principal component analysis (PCA); headspace solid-phase microextraction (HS-SPME)
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2020 年 9 卷 4 期
页码：
收录情况： SCI
摘要： An efficient and practical method for identifying mandarin juice over-blended into not from concentrate (NFC) orange juice was established. Juices were extracted from different cultivars of sweet orange and mandarin fruits. After being pasteurized, the volatile organic compounds (VOCs) in the juice samples were extracted using headspace solid-phase microextraction, and qualitatively and quantitatively analyzed using gas chromatography-mass spectrometry detection. Thirty-two VOCs contained in both the sweet orange juice and mandarin juice were used as variables, and the identification model for discriminating between the two varieties of juice was established by principal component analysis. Validation was applied by using common mandarin juices from Ponkan, Satsuma and Nanfengmiju cultivars blended at series of proportions into orange juices from Long-leaf, Olinda, and Hamlin cultivars. The model can visually identify a blending of mandarin juice at the volume fraction of 10% or above.
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