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The profile of volatile organic compounds characteristic of organic orange

Grant number: 17/11353-2
Support type:Scholarships in Brazil - Master
Effective date (Start): May 01, 2018
Effective date (End): September 18, 2018
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Science
Cooperation agreement: Coordination of Improvement of Higher Education Personnel (CAPES)
Principal researcher:Magali Conceição Monteiro da Silva
Grantee:Natália Cordano Nogueira
Home Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Brazil has a very efficient citrus chain with more than 3000 cities where citriculture is present. In the 2015/2016 harvest, 409.7 million boxes were produced (40.8 kg), of which 300.7 million were from the state of São Paulo. Of the country's total orange production, 15% is for in natura consumption and 85% for juice processing industries. Brazil is responsible for half of worldwide orange juice. Of every five cups of orange juice consumed in the world, three are from Brazil. The most important juices are FCOJ (Frozen Concentrated Orange Juice) and NFC (Not Concentrated Orange Juice). The conventional cultivation system is predominant, although the organic production system is acquiring more and more space and organic orange juice is the main juice of organic citric fruit in the world. Orange juice is very important for diet due to its high content of vitamin C and considerable amounts of other nutrients, being associated with the image of healthy product. The VOCs (volatile organic compounds) present in fruits are influenced by the variety, state of ripeness and edaphoclimatic conditions, among other factors. The VOCs contribute to the aroma and flavor of the fruit. Thermal processing and storage may alter the characteristic aroma of fresh (fresh squeezed) orange juice due to loss of some VOCs or the formation of unpleasant aromas. There are no data available in literature on the organic orange juice VOCs profile. The aim of this project is to evaluate the profile of VOCs of organic and conventional orange juice from different origins, in order to obtain characteristic compounds of organic orange (AU)

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