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

第一作者： Qi Zhou

作者： Qi Zhou;Li, Guijie;Zhu Ou-Yang;Xin Yi;Huang, Linhua;Hua Wang;Qi Zhou;Li, Guijie;Zhu Ou-Yang;Xin Yi;Huang, Linhua;Hua Wang;Li, Guijie

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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 ）

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年卷期： 2020 年 9 卷 4 期

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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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