Osme and sensory analysis of aqueous orange essence Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/8623j2110

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  • 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.
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