Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo
The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact of the matrix on the dynamic release of the volatil...
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| Format: | Article |
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Elsevier
2013
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| Online Access: | https://eprints.nottingham.ac.uk/28805/ |
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| author | Fernandez-Vazquez, Rocio Linforth, Rob S.T. Hort, Joanne Hewson, Emma Louise Hernanz Vila, Dolores Heredia Mira, F.J, Vicario, Isabel Fisk, Ian D. |
| author_facet | Fernandez-Vazquez, Rocio Linforth, Rob S.T. Hort, Joanne Hewson, Emma Louise Hernanz Vila, Dolores Heredia Mira, F.J, Vicario, Isabel Fisk, Ian D. |
| author_sort | Fernandez-Vazquez, Rocio |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact of the matrix on the dynamic release of the volatile aroma compound, limonene, in orange juice. Pulp and aqueous serum was isolated (by centrifugation and filtration) from freshly prepared orange juice and subsequently reconstituted at varying pulp addition levels in serum (0g/100 g–20 g/100 g, wwb). The addition of pulp significantly enhanced the static headspace concentration of limonene with a 210 fold increase with 10 g/100 g pulp addition. In addition, pulp enhanced the ability of the orange juice serum to replenish limonene in the headspace after dynamic headspace dilution. The release of limonene was studied under realistic consumer consumption conditions (In-nose delivery) by atmospheric pressure chemical ionisation-mass spectrometry; pulp significantly enhanced the amount of limonene exhaled in the nasal airflow (retronasal delivery). Surprisingly, given the variations in limonene concentration, naïve consumers did not perceive samples as significantly different on consumption. This is presumably due to the wide range of other aroma compounds not evaluated in this study that contribute to the perceived aroma. |
| first_indexed | 2025-11-14T19:03:37Z |
| format | Article |
| id | nottingham-28805 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:03:37Z |
| publishDate | 2013 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-288052020-05-04T20:19:23Z https://eprints.nottingham.ac.uk/28805/ Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo Fernandez-Vazquez, Rocio Linforth, Rob S.T. Hort, Joanne Hewson, Emma Louise Hernanz Vila, Dolores Heredia Mira, F.J, Vicario, Isabel Fisk, Ian D. The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact of the matrix on the dynamic release of the volatile aroma compound, limonene, in orange juice. Pulp and aqueous serum was isolated (by centrifugation and filtration) from freshly prepared orange juice and subsequently reconstituted at varying pulp addition levels in serum (0g/100 g–20 g/100 g, wwb). The addition of pulp significantly enhanced the static headspace concentration of limonene with a 210 fold increase with 10 g/100 g pulp addition. In addition, pulp enhanced the ability of the orange juice serum to replenish limonene in the headspace after dynamic headspace dilution. The release of limonene was studied under realistic consumer consumption conditions (In-nose delivery) by atmospheric pressure chemical ionisation-mass spectrometry; pulp significantly enhanced the amount of limonene exhaled in the nasal airflow (retronasal delivery). Surprisingly, given the variations in limonene concentration, naïve consumers did not perceive samples as significantly different on consumption. This is presumably due to the wide range of other aroma compounds not evaluated in this study that contribute to the perceived aroma. Elsevier 2013-04 Article PeerReviewed Fernandez-Vazquez, Rocio, Linforth, Rob S.T., Hort, Joanne, Hewson, Emma Louise, Hernanz Vila, Dolores, Heredia Mira, F.J,, Vicario, Isabel and Fisk, Ian D. (2013) Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology, 51 (1). pp. 65-72. ISSN 0023-6438 Aroma chemistry; In-nose delivery; Orange juice; Limonene http://www.sciencedirect.com/science/article/pii/S0023643812004410 doi:10.1016/j.lwt.2012.10.017 doi:10.1016/j.lwt.2012.10.017 |
| spellingShingle | Aroma chemistry; In-nose delivery; Orange juice; Limonene Fernandez-Vazquez, Rocio Linforth, Rob S.T. Hort, Joanne Hewson, Emma Louise Hernanz Vila, Dolores Heredia Mira, F.J, Vicario, Isabel Fisk, Ian D. Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title | Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title_full | Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title_fullStr | Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title_full_unstemmed | Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title_short | Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| title_sort | headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo |
| topic | Aroma chemistry; In-nose delivery; Orange juice; Limonene |
| url | https://eprints.nottingham.ac.uk/28805/ https://eprints.nottingham.ac.uk/28805/ https://eprints.nottingham.ac.uk/28805/ |