Flavor Components of Italian Orange Juices

Nineteen aromatic components were identified by GC/MS and quantified by GC-FID in 72 orange juices derived from the most widespread blond and blood cultivars grown in Itay. Naveline and Washington navel juices were characterized by a relatively high content of trans -2-hexenol; Valencia late was characterized by myrcene and Ovale calabrese by myrcene and linalool. Sanguinello and Moro juices were distinguished by valencene, whereas no single flavor differentiated Tarocco juices. Statistical treatment of the data by principal component and linear discriminant analyses pointed out the effectiveness of a reduced number of variables to discriminate most of the blond and blood juices, differentiating among their specific varieties. The most predictive flavors (myrcene and valencene among terpenes, hexenols and linalool among alcohols) are known to contribute powerful citrusy and fruity-green top notes, respectively.