The freshness of food is a highly desirable attribute that has proven difficult to chemically characterize using traditional targeted methods.  This presentation will focus on the application of untargeted chemometric techniques to investigate differences in the chemical fingerprint of oranges during aging as a strategy to identify compounds that contribute to the �fresh� flavor character. Ethanol extracts of oranges products were aged and sampled every 48 hours. RP-UPLC-MS (ESI-NEG) was used for data collection and two modeling techniques including the projection to latent variables (PLS) and Random Forest analysis were utilized. Random forest and PLS provide different modeling criteria and identified unique features in the data set.  The MS features identified were further isolated and purified using mass spectrometry directed fractionation.  Sensory evaluation of the isolates reported several of the identified compounds were flavor active.  In summary, a novel flavor discovery approach to characterize food flavor was developed that provided new insights into the chemical compounds related to orange flavor.

Application of untargeted LC/MS techniques (flavoromics) to investigate freshness of oranges

247th National Meeting (2014)

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