Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)

Aroma composition of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck) was analyzed by sensory and instrumental analyses. Liquid–liquid extraction with dichloromethane was used for extraction of volatile components. According to sensory analysis, the aromatic extract obtained by liquid–liquid extraction was representative of blood orange juice odour. A total of 83 and 78 aroma compounds, including alcohols, esters, terpenes, terpenols, aldehydes, acids, ketones, volatile phenols, and lactones were identified in the Moro and Sanguinello juices, respectively. Of these, 15 volatile components presented odour activity values (OAVs) greater than 1, with dl-limonene, nootkatone and linalool being those with the highest OAVs in both cultivars.

Research highlights
► Aromatic extract obtained by liquid–liquid extraction represented blood orange juice odour.
► Data contributed to understanding of profile of aroma compounds of 2 blood orange juice varieties.
► Terpenes, terpenols and alcohols were found as the main types of volatile components.
► 15 components had odour activity values (OAVs) > 1; dl-limonene, nootkatone & linalool with highest OAVs in both cultivars.