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Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice
Author(s) -
MOSHONAS MANUEL G.,
SHAW PHILIP E.
Publication year - 1989
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.1365-2621.1989.tb08573.x
Subject(s) - flavor , food science , chemistry , orange (colour) , orange juice , ethyl acetate , fruit juice , ethanol , limonene , chromatography , biochemistry , essential oil
Samples of commercial orange juice packaged aseptically and stored at 21°C and 26°C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control juice and unacceptable after 1 wk at 26°C and 2 wk at 21°C. The flavor score decreased to 50–60% of the starting value during 6 wk storage. The volatile components, α‐terpineol and ethyl acetate, increased during storage. A component not identified earlier as a volatile citrus component was identified as 2‐(2‐butoxyethoxy)ethanol. This and the observed increase in ethyl acetate during storage might have come from the laminated multilayered package liner. Limonene in juice decreased about 40% during storage. Other major volatile components did not change markedly.