Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice |
| |
Authors: | MANUEL G MOSHONAS PHILIP E SHAW |
| |
Affiliation: | Authors Moshonas and Shaw are with the USDA-ARS, South Atlantic Area, U.S. Citrus &Subtropical Products Laboratory, Post Office Box 1909, Winter Haven, FL 33883. |
| |
Abstract: | 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. |
| |
Keywords: | |
|
|