From factory to consumer, the flavor quality of mandarin juice decreases as being exposure to thermal treatment, storage temperature and light. The produced mandarin juice off-flavors resulting in quality deterioration restricted its potential as commercial citrus juice. Sulfur volatiles are highly potent off-flavors which may alter juice flavors even at ultra-trace levels. Sulfur volatiles in mandarin juice were investigated by headspace solid-phase microextraction multidimensional gas chromatography−mass spectrometry/olfactometry (MDGC-MS/O) and a GC−MS/pulsed flame photometric detector (GC−MS/PFPD). Eleven volatile sulfur compounds (VSCs) have been identified in mandarin juice. Methanethiol (putrid-smelling), s-methyl thioacetate (cabbage-like), dimethyl disulfide (onion, garlic), 2-methylthiophene (green, metal, sulfur), 3-methylthiophene (astringent, burnt, plastic), dimethyl trisulfide (onion, cabbage), and ethyl(methylthio)acetate (green odor) have been identified for the first time in mandarin juices. The concentration of 5 VSCs showed significant changes during storage or shelf-life. Three VSCs (methanethiol, dimethyl trisulfide, and methional) were confirmed as key off-flavor compounds in Ponkan mandarin juice based on addition/omission experiments. The flavor deterioration marker dimethyl sulfide was identified based on off-flavor contribution and variable importance in projection (VIP) (score &gt;1) values in the PLS-DA model. Furthermore, heat treatment, storage time and light irradiation accelerated the degradation of sulfur precursors (methionine and S-methylmethionine), as well as the formation of VSCs, which lead to an increase in off-flavor intensity of mandarin juice.

Identification of volatile sulfur compounds as key off-flavors in mandarin juice during processing and storage

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