Characterization of the Flavor Profile of Orange Juice by Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

Flavor compounds of orange juices were characterized by headspace solid-phase microextraction and gas chromatography–mass spectrometry. The performance of this method was rigorously validated. Real flavor profile of orange juices available on the Romanian market was studied without any change in the constituents nature and relative amount. More than 100 compounds were determined, including esters, alcohols, ketones, monoterpenes, and sesquiterpenes. The primary class of compounds was monoterpenes followed by sesquiterpenes. Limonene concentration was between 31.6 and 71.4%. Addition of essential oil to juice from concentrate was confirmed by the high concentration of linalool and α-terpineol. A high concentration of valencene is characteristic for freshly squeezed juice, direct-pressed juice, or for juice from concentrate with added essential oil.