The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected to reflux
conditions and contained 16.2% ethanol. The other sample had not been refluxed and
contained 6% ethanol.
The aroma activity of volatiles was measured by Osme, a method of gas
chromatography / olfactometry developed at Oregon State University. The majority of
aroma active peaks were found to be present in the reflux and no reflux aqueous orange
essence samples. Octanal, linalool, ethyl butanoate and 2 unknowns were the
components with strongest aroma activities in both samples.
Descriptive analysis was conducted with 7 trained panelists from the Food Science
and Technology Department at Oregon State University. Following 12 training sessions,
initial testing indicated overall intensity was the major separating attribute of essences.
After 6 additional training sessions and adjustment of concentrations to yield essences of
approximate equal strength, testing indicated there were no significant differences between
samples.
Osmegrams, GC FID chromatograms, and descriptive analysis indicated the effect
of reflux produced an essence that was more concentrated. Although refluxing
concentrated individual volatiles to different levels, character differences other than those
associated with concentration were minimal. / Graduation date: 1996
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27143 |
| Date | 19 May 1995 |
| Creators | Bazemore, Russell A. |
| Contributors | McDaniel, Mina |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
Page generated in 0.002 seconds