Lake Alfred, Florida

• Flavor is one of the most important factors in food purchases and consumption
• Flavor changes as foods are processed and stored
• Flavor can be controlled only when the active components are identified and their interactions understood.
• Flavors interact with their packaging and are altered by the food matrix.

A new database containing information for over 300 citrus juice flavor volatiles has been developed. It can be accessed from the drop down menu entitled flavor database above. The data base includes: name, aroma descriptor, CAS number, molecular weight, chemical structure, standard retention indices on carbowax and DB-5, and aroma thresholds in water and air. The database is a valuable resource for researchers and students studying citrus flavor chemistry.

Sulfur compounds have been reported in citrus juices since the 1950's. However, only with the development of more sensitive technology, has the extent of their contribution become evident. In a recent study, over 20 sulfur compounds were detected using a pulsed flame photometric detector. Gas chromatography-olfactometry data has identified two new sulfur compounds and demonstrated that not all sulfur volatiles exhibit aroma activity. Additional experiments indicated that sulfur aroma impact compounds were altered during thermal processes such as pasteurization and concentration.