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Sensory Flavor Characteristics of Water‐Extracted Soluble Orange Solids Produced in Florida
Author(s) -
FELLERS P. J.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13785.x
Subject(s) - flavor , orange (colour) , food science , orange juice , chemistry , fruit juice , food spoilage , horticulture , biology , genetics , bacteria
Commercial Florida‐packed water‐extracted soluble orange solids (PESOS) had poor flavor quality and varied widely within an unacceptable flavor range. Major problems were bitterness, processed off‐flavor and spoilage. WESOS flavor was inferior to orange juice made from the same lots of fruit. As little as 10% of a poor‐flavored, bitter WESOS sample or about 50% addition of better‐flavored WESOS added to good orange juice resulted in unacceptably flavored product. Late season fruit within a single season made betterflavored WESOS than did early‐midseason fruit. WESOS flavor and bitterness varied from plant‐to‐plant; generally plants that produced the best‐flavored WESOS had the least amounts of product bitterness.