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Processing and storage effects on orange juice aroma: a review
Pilar Ruiz Perez-Cacho1, Russell Rouseff
1Institute of Food and Agricultural Sciences, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, USA.
Journal of Agricultural and Food Chemistry
|October 3, 2008
Summary
Orange juice aroma is complex and affected by processing and storage. Thermal processing alters volatile compounds, potentially creating off-flavors or reducing key aroma contributors.
Area of Science:
- Food Chemistry
- Sensory Science
- Analytical Chemistry
Background:
- Orange juice aroma is a complex blend of volatile compounds, lacking a single impact compound.
- Fresh juice is unstable, necessitating thermal processing (e.g., Not From Concentrate - NFC, Reconstituted From Concentrate - RFC) to ensure microbial and enzymatic stability.
Purpose of the Study:
- To review and synthesize scattered reports on orange juice aroma.
- To highlight aroma differences across major juice processing types (NFC, RFC).
- To detail aroma changes influenced by packaging, storage, and microbial contamination.
Main Methods:
- Emphasis on Gas Chromatography-Olfactometry (GC-O) studies.
- Analysis of volatile compound profiles.
- Review of existing literature on orange juice processing and storage effects.
Main Results:
- Thermal processing significantly alters aroma composition, reducing some impact volatiles (e.g., neral, geranial).
- Chemical reactions (Maillard, Strecker) during heating generate off-flavors or precursors.
- Microbial contamination introduces specific off-flavors (e.g., butane-2,3-dione, guaiacol).
Conclusions:
- Processed orange juice aroma is distinct from fresh juice due to thermal processing.
- Storage conditions and microbial contamination further modify the aroma profile.
- Understanding these changes is crucial for maintaining orange juice quality.
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