| Processing and storage effects on orange juice aroma: a review. | |
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MedLine Citation:
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PMID: 18828595 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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Pilar Ruiz Perez-Cacho; Russell Rouseff |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't; Review Date: 2008-10-02 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: 56 ISSN: 1520-5118 ISO Abbreviation: J. Agric. Food Chem. Publication Date: 2008 Nov |
Date Detail:
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Created Date: 2008-11-07 Completed Date: 2008-12-31 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: United States |
Other Details:
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Languages: eng Pagination: 9785-96 Citation Subset: IM |
Affiliation:
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Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Beverages
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analysis* Citrus / chemistry* Food Contamination / analysis Food Handling / methods* Furans / chemistry Light Odors / analysis* Organic Chemicals / chemistry Temperature Volatilization |
| Chemical | |
Reg. No./Substance:
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0/Furans; 0/Organic Chemicals |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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