Effect of storage temperature and time on volatile profile of fresh-squeezed Thai lime juice
Fresh lime juice is one of the main ingredients in Thai dishes. Thai lime cultivar 'Pan Rumpai' (Citrus aurantifolia (Christm&Panz) Swingle) is the most popular for Thai kitchens due to its unique aroma. Thai food services and street food vendors always prepare lime juice earlier in the day for the whole daily usage which leads to changes in lime aroma throughout the day. The objective of this study was to investigate the effect of storage temperature and time on volatile profile of lime ('Pan Rumpai') juice using solid phase microextraction (SPME)-gas chromatography (GC)/mass spectrometry (MS) and chemometrics. In this study, lime juice samples were stored at two storage temperatures (35 and 4°C) and were periodically analyzed at 0 (fresh-squeezed juice, control), 3, and 6 h for 35°C samples and 6, 12, and 24 h for 4°C samples. From SPME-GC/MS, a total of 27 volatiles were found in Thai lime juice. The major volatile compounds in fresh lime juice were limonene, (-)-β-pinene, γ-terpinene, β-bisabolene, and α-bergamotene. The intensity of volatile compounds decreased with storage time, which was more pronounced at 35°C. From chemometric data analysis, principal component analysis (PCA) was carried out on the quantities of volatile compounds of lime samples. From PCA results, samples were separated into 3 groups based on the similarity of samples including fresh-squeezed juice sample; 6- and 12-h stored at 4°C juice samples; 6-h stored at 35°C juice samples; and other lime juice samples. The fresh-squeezed lime juice was quite different from 6-h stored at 35°C samples. β-pinene can be used as a marker for fresh lime juice.
Suwannaprom, N., Keeratipibul, S., Boonbumrung, S. and Ngamchuachit, P. (2018). Effect of storage temperature and time on volatile profile of fresh-squeezed Thai lime juice. Acta Hortic. 1205, 381-386
citrus, aroma compounds, Thai cultivar, GC/MS, SPME