High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.

A number of volatile compounds that contribute to orange flavor were quantified following high-temperature forced-air (HTFA) treatment of the fruit to determine if a relationship exists between the flavor loss that is observed following HTFA treatment and the volatile composition of the juice. Following different durations of HTFA treatment, fruit were stored for a period of 4 weeks and juiced and the juice subjected to headspace analysis using either a Tenax/Carbotrap column or a solid-phase microextraction device for trapping of the volatiles. alpha-Pinene, beta-myrcene, and limonene were reduced in amount by 60%, 58%, and 34%, respectively, over the course of the 5-h HTFA treatment. The influence of heat on the amount of decanal was less clear, although in one of the two fruit lots there was little change. The amount of ethanol was reduced by 70% after the initial hour of HTFA treatment and then steadily increased to exceed the initial amount during the remaining 4 h of the treatment. Taste evaluations of the fruit showed a reduction of flavor quality following 4 h or more of treatment. Percent acidity and soluble solids, two other very important determinants of flavor, were nearly unchanged by treatment. Alterations in the volatile constituents of oranges by HTFA treatment may be an important reason behind the negative impact of this treatment on flavor quality.