Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices
Biagio Fallico, Maria Carmela Lanza, Emanuele Maccarone, C. Nicolosi Asmundo, Paolo Rapisarda
Journal of Agricultural and Food Chemistry
Abstract
Free and total ferulic and p-coumaric acids were determined in two processed blood orange juices produced in Italy: one freshly squeezed and the other from concentrate. Hydroxycinnamic acids and their corresponding decarboxylation products, p-vinylguaiacol and p-vinylphenol, were also determined in the juices for up to 4 months of storage at 4 and 25 °C. The flavor threshold of authentic vinylphenols in aqueous solution and in the blood orange juice was evaluated by sensory analysis. Concentration of these off-flavors in the stored juices abundantly exceeded the threshold values, especially in the juice from concentrate. The content of vinylphenols might provide a reliable index of blood orange juice quality. Keywords: Hydroxycinnamic acids; vinylphenols; blood orange juice; sensory analysis
Extracted Claims
7 claims extracted from this paper into the knowledge graph
p-vinylphenol determined in blood orange juices
“Hydroxycinnamic acids and their corresponding decarboxylation products, p-vinylguaiacol and p-vinylphenol, were also determined in the juices for up to 4 months of storage at 4 and 25 °C”
hydroxycinnamic acids determined in blood orange juices
“Hydroxycinnamic acids and their corresponding decarboxylation products, p-vinylguaiacol and p-vinylphenol, were also determined in the juices for up to 4 months of storage at 4 and 25 °C”
p-vinylguaiacol determined in blood orange juices
“Hydroxycinnamic acids and their corresponding decarboxylation products, p-vinylguaiacol and p-vinylphenol, were also determined in the juices for up to 4 months of storage at 4 and 25 °C”