Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques.

Odour-active compounds present in pasteurised orange juice were identified by gas chromatography-olfactometry (GC-O) employing heart-cut multidimensional GC techniques with olfactometry (O) and mass spectrometry (H/C MDGC-O/MS) and comprehensive two-dimensional gas chromatography-accurate mass time-of-flight MS (GC×GC-accTOFMS). Headspace solid phase microextraction sampling proved to be qualitatively adequate for the analysis of pasteurised orange juice. The GC-O approach distinguished 13 potent odour regions (detection frequency≥3) in the orange juice extract, in which 7 regions were then subjected to detailed identification of the compounds that contribute to the odour, by using higher resolution H/C MDGC-O/MS. This analysis permitted the odour-active peaks to be better resolved on the