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dc.creatorFernández Vázquez, Rocíoes
dc.creatorLinforth, Robes
dc.creatorHort, Joannees
dc.creatorHewson, Louisees
dc.creatorHernanz Vila, María Doloreses
dc.creatorHeredia Mira, Francisco Josées
dc.creatorVicario Romero, Isabeles
dc.creatorFisk, Ianes
dc.date.accessioned2019-04-29T14:34:57Z
dc.date.available2019-04-29T14:34:57Z
dc.date.issued2013
dc.identifier.citationFernández Vázquez, R., Linforth, R., Hort, J., Hewson, L., Hernanz Vila, M.D., Heredia Mira, F.J.,...,Fisk, I.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), 65-72.
dc.identifier.issn0023-6438es
dc.identifier.issn1096-1127es
dc.identifier.urihttps://hdl.handle.net/11441/86084
dc.description.abstractThe 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.es
dc.description.sponsorshipJunta de Andalucía P08- AGR-03784es
dc.formatapplication/pdfes
dc.language.isoenges
dc.publisherElsevieres
dc.relation.ispartofLWT - Food Science and Technology, 51 (1), 65-72.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAroma chemistryes
dc.subjectIn-nose deliveryes
dc.subjectLimonenees
dc.subjectOrange juicees
dc.titleHeadspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivoes
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legales
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Química Analíticaes
dc.relation.projectIDP08- AGR-03784es
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.lwt.2012.10.017es
dc.identifier.doi10.1016/j.lwt.2012.10.017es
idus.format.extent8 p.es
dc.journaltitleLWT - Food Science and Technologyes
dc.publication.volumen51es
dc.publication.issue1es
dc.publication.initialPage65es
dc.publication.endPage72es
dc.identifier.sisius20438392es

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Except where otherwise noted, this item's license is described as: Attribution-NonCommercial-NoDerivatives 4.0 Internacional