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J Agric Food Chem

Title:		Processing and storage effects on orange juice aroma: a review
Author(s):		Perez-Cacho PR; Rouseff R;
Address:		"Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA"
Journal Title:		J Agric Food Chem
Year:		2008
Volume:		20081002
Issue:		21
Page Number:		9785 - 9796
DOI:		10.1021/jf801244j
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Linking)
Abstract:		"Freshly squeezed orange juice aroma is due to a complex mixture of volatile compounds as it lacks a specific character impact compound. Fresh hand-extracted juice is unstable, and thermal processing is required to reduce enzyme and microbial activity. Heating protocols range from the lightly heated not from concentrate, NFC, to the twice heated, reconstituted from concentrate, RFC, juices. Thermal processing profoundly effects aroma composition. Aroma volatiles are further altered by subsequent time-temperature storage conditions. Heating reduces levels of reactive aroma impact compounds such as neral and geranial, and creates off-flavors or their precursors from Maillard, Strecker, and acid catalyzed hydration reactions. Off-flavors such as 4-vinylguaiacol, p-cymene, and carvone are the products of chemical reactions. Other off-flavors such as butane-2,3-dione, guaiacol, and 2,6-dichlorophenol are indicators of microbial contaminations. Since most orange juice consumed worldwide is processed, the goal of this review is to summarize the widely scattered reports on orange juice aroma differences in the three major juice products and subsequent aroma changes due to packaging, storage, and microbial contamination with special emphasis on results from GC-O studies"
Keywords:		Beverages/*analysis Citrus/*chemistry Food Contamination/analysis Food Handling/*methods Furans/chemistry Light Odorants/*analysis Organic Chemicals/chemistry Temperature Volatilization;
Notes:		"MedlinePerez-Cacho, Pilar Ruiz Rouseff, Russell eng Research Support, Non-U.S. Gov't Review 2008/10/03 J Agric Food Chem. 2008 Nov 12; 56(21):9785-96. doi: 10.1021/jf801244j. Epub 2008 Oct 2"