Elucidation of key aroma enhancement in cloudy lemon juices by the addition of peel oil using GC–MS‐Olfactometry

Summary Volatile substances play a crucial role in the consumer preference of lemon juices. The effects of heat treatment and addition of lemon peel oil to lemon juice (Citrus limon Burm. cv. Kutdiken) on the aroma compounds were elucidated for the first time. Total phenolic, antioxidant activity, acidity, pH and colour properties were also studied. Results revealed that the aroma of the juice samples comprised mostly the terpene compounds. Limonene, γ‐terpinene, β‐pinene and α‐pinene were the influential terpenes responsible for the distinctive odour of the lemon juice. The addition of the lemon peel oil increased the amounts of the aroma and aroma‐active compounds. Besides, the heat treatment had a positive effect on the total phenolics and the antioxidant activity but it caused significant reduction of the aroma compounds. Sensory analysis revealed that the most preferred sample was the juice with lemon peel oil added after pasteurisation. Schematic overview of the research methods used in the determination of peel oil addition effects on cloudy lemon juices.