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Title: CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE

Author
item MOSHONAS, MANUEL - RETIRED FROM USDA
item Shaw, Philip - Phil

Submitted to: Food Quality Journal
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/26/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary: Commercial pasteurized orange juice can lose some of its fresh flavor during storage because of reduced amounts of volatile flavoring. These changes can lead to a stale flavor. For juices packaged in plastic containers, a major reason for this flavor loss is often caused by absorption of flavorings into the plastic container. Gable top cartons widely used for orange juice usually have plastic inner linings that absor flavorings. When juice in cartons was stored for the normal shelf life of 9 weeks, the total flavoring material present gradually decreased. Near the end of the storage life (7-9 weeks), a taste panel could tell a difference between the starting juice and stored juice. However, the panel had no preference for either juice. These results showed that despite a decrease in some flavorings, the product maintained acceptable quality during the recommended shelf life period. Thus, consumers of pasteurized orange juice are assured of a product with good flavor quality throughout its normal shelf life.

Technical Abstract: Pasteurized orange juice which was packaged in laminated gable top cartons was stored for the expected shelf life of 9 weeks at 2C and at -18C (control sample). Periodic quantitative analysis of 46 volatile constituents by headspace gas chromatography (HSGC) showed a gradual decrease during the first 4 weeks and a more rapid drop after 5-6 weeks of storage. The decrease was greater for water soluble than for oil soluble constituents. HSGC of the package revealed an initial rapid absorption of many volatile constituents. A sensory panel found a significant decrease in the hedonic rating of juice stored for 7 weeks at 2C compared to that for the starting juice. Triangle difference and paired preference tests showed no differences between juices stored at 2C and those stored at -18C for the same length of time, and no preference for either juice stored at 7 or 9 weeks for the same length of time.