Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry

Commercial orange juice was divided into unpasteurized (no heat treatment) and excessively heated (240 s at 96 °C) samples. Juice headspace volatiles were collected using a carboxen‐polydimethylsiloxane (PDMS) fiber and thermally desorbed into a gas chromatograph. Aroma active components were evaluated by three trained panelists using the Osme system. Some aroma active peaks (18) were common to both heat treated and untreated juice headspace extracts. Other peaks (6) were observed only in unheated extracts or were unique (5) to heated juice headspace extracts. The carboxen fiber was more selective for terpenes than early eluting alcohols and aldehydes compared to pentane‐ether liquid‐liquid extraction.