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Effect of extraction method on quality of orange juice: hand‐squeezed, commercial‐fresh squeezed and processed
Author(s) -
Baldwin Elizabeth A,
Bai Jinhe,
Plotto Anne,
Cameron Randall,
Luzio Gary,
Narciso Jan,
Manthey John,
Widmer Wilbur,
Ford Bryan L
Publication year - 2012
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.5587
Subject(s) - pasteurization , chemistry , food science , flavor , orange juice , aroma , titratable acid , pectin
BACKGROUND: Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice. RESULTS: ‘Hamlin’ and ‘Valencia’ oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh‐commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand‐squeezed ‘Valencia’ juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while ‘Valencia’ HSJ was preferred over the other juices. CONCLUSION: High peel oil content and thermo‐pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality. Copyright © 2012 Society of Chemical Industry