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J Sci Food Agric

Title:		"Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed"
Author(s):		Baldwin EA; Bai J; Plotto A; Cameron R; Luzio G; Narciso J; Manthey J; Widmer W; Ford BL;
Address:		"USDA-ARS Horticultural Research Laboratory, Fort Pierce, FL 34954, USA. Liz.baldwin@ars.usda.gov"
Journal Title:		J Sci Food Agric
Year:		2012
Volume:		20120130
Issue:		10
Page Number:		2029 - 2042
DOI:		10.1002/jsfa.5587
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"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"
Keywords:		Beverages/*analysis/standards Citrus sinensis/*chemistry/classification Esters/analysis Ethanol/analysis Food Handling/*methods Fruit/*chemistry Hand Hot Temperature Humans Hydrogen-Ion Concentration Methanol/analysis Odorants *Pasteurization Pectins/anal;
Notes:		"MedlineBaldwin, Elizabeth A Bai, Jinhe Plotto, Anne Cameron, Randall Luzio, Gary Narciso, Jan Manthey, John Widmer, Wilbur Ford, Bryan L eng Comparative Study England 2012/02/01 J Sci Food Agric. 2012 Aug 15; 92(10):2029-42. doi: 10.1002/jsfa.5587. Epub 2012 Jan 30"