Aroma and aroma-active compounds of cloudly lemon juice as affected by addition of lemon peel oil

In this study, it is aimed to enrich the aroma-active compounds by adding the lemon peel oil and determining the aroma substances of the lemon juice obtained from cv. Kütdiken lemons for the first time. In study, the aroma and aroma-active compounds of lemon juice were studied and compared with fresh lemon juice before and after pasteurization process. On the other hand, total phenolic, antioxidant activity, acidity, pH and color properties of the samples were also investigated. Solvent assisted flavour evaporation (SAFE) method was used for aroma extraction of the samples. As a result of the analysis, it was determined that the aroma of lemon juice was mostly composed of terpene compounds. Similarly, terpenes such as limonene, -terpinene, β-pinene and α-pinene were found to be important aroma-active compounds responsible for the characteristic odor of lemon juice by the application of aroma extract dilution analysis (AEDA). It was determined that pasteurization and adding natural lemon peel oil significantly contributed the aroma, aroma-active compounds, total phenol amounts and antioxidant capacity of lemon juices. Based on the sensory analysis, the most preferred sample was the lemon juice which was added lemon peel oil after pasteurization.