Relationship between chromatographic profiling by HS- SPME and sensory quality of mandarin juices: effect of squeeze technology

AbstractCitrus fruits, such as orange (Citrus sinensis), grapefruit (Citrus paradisi) and mandarin (Citrus reticulata) are widely consumed around the world as fresh fruit, juice and juice concentrate. In fact, a variety of methods is available or has been developed for extracting juice from citrus fruits. These technologies affect different parts of the fruit by pressure, using a plunger, reamer, or a rotating burr. Technology can affect chemical and sensorial quality of theses products. Therefore, juices from mandarin Clementine were obtained using two common squeeze technologies: one of them similar to Fruit Machinery Corporation (FMC) and other a Zumex-like squeezer; in order to evaluate changes of chemistry and sensory quality. Juices were analyzed by HS-SPME/GC/MS and data analysis was carried to identify compounds and relative quantities. A trained sensory panel applying multidimensional approximation methodology performed sensory analysis. The chemical flavor profile and sensory analysis of products obtained had significant differences. Comparatively, FMC-like squeezer produced a juice with an 11.62% less total volatile fraction compared with Zumex juice. The chromatographic profile showed a limonene content in the volatile fraction of 96.12%and 65.49% for Zumex and FMC juices, respectively. Other substances such as aldehydes, alcohols and sesquiterpenes reported quantitative differences and some compounds were not detected. These chemical flavor results were consistent with the report of sensory analysis, which showed enhanced quality descriptors for FMC juices. Zumex juice had high score for undesirable flavor descriptors. The analysis established a relationship between changes in chemical profile and sensory descriptors for mandarin juice produced with different squeezers