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SPME-GC-MS Analysis of Aromatic Composition of Fresh Glorious Orange Juice

Tang Hui-zhou

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Abstract

The aromatic composition of fresh glorious orange juice was analyzed by solid phase microextraction(SPME) coupled with gas chromatography-mass spectroscopy(GC-MS).The difference in aromatic component among fresh orange juices extracted by different SPME fibers was compared.Results indicated that 53 kinds of aromatic components including hydrocarbons,esters,alcohols,aldehydes and ketones were identified.The major aromatic components in fresh orange juice were limonene,β-myrcene,linalool,α-terpineol,terpinen-4-ol,ethyl butyrate,octanal,α-pinene and β-phellandrene.

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What this paper is about

The aromatic composition of fresh glorious orange juice was analyzed by solid phase microextraction(SPME) coupled with gas chromatography-mass spectroscopy(GC-MS).The difference in aromatic component among fresh orange juices extracted by different SPME fibers was compared.Results indicated that 53 kinds of aromatic components including hydrocarbons,esters,alcohols,aldehydes and ketones were identified.The major aromatic components in fresh orange juice were limonene,β-myrcene,linalool,α-terpineol,terpinen-4-ol,ethyl butyrate,octanal,α-pinene and β-phellandrene.

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Available abstract

The aromatic composition of fresh glorious orange juice was analyzed by solid phase microextraction(SPME) coupled with gas chromatography-mass spectroscopy(GC-MS).The difference in aromatic component among fresh orange juices extracted by different SPME fibers was compared.Results indicated that 53 kinds of aromatic components including hydrocarbons,esters,alcohols,aldehydes and ketones were identified.The major aromatic components in fresh orange juice were limonene,β-myrcene,linalool,α-terpineol,terpinen-4-ol,ethyl butyrate,octanal,α-pinene and β-phellandrene.

Key concepts: Octanal, Chemistry, Solid-phase microextraction, Ethyl butyrate, Chromatography, Orange (colour), Linalool, Limonene

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