Formation of 4‐Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC Method

Abstract

ABSTRACT 4‐Vinyl guaiacol, a potent off‐flavor compound in orange juice, was isolated by using a C‐18 cartridge and analyzed by high performance liquid chromatography (HPLC) with fluorescence detection. The new HPLC method possessed a sensitivity of 10 ppb for 4‐vinyl guaiacol and was at least 5 to 10 times more sensitive than previously reported gas‐liquid chromatographic procedures. Storage of bottled orange juice for 18 wk yielded the following 4‐vinyl guaiacol levels: 42 μg/L (20°C), 223 μ/L (30°C), and 778 μg/L (40°C). Concentration of 4‐vinyl guaiacol increased with storage time at all storage temperatures; however, a noticeable decrease occurred after extended storage at 50°C.