Submitted to: Journal of Essential Oil Research
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: September 3, 1996
Publication Date: N/A
Interpretive Summary: The desirable fruity flavor and aroma of fresh orange juice are not fully present in pasteurized or concentrated commercial orange juice products. In order to better understand and measure this desirable fresh flavor, we have determined the amounts of 46 volatile flavor compounds in 62 different fresh and commercially processed orange juices. This information helps us understand the delicate balance of flavor compounds needed for fresh orang flavor and which ones may be missing or unbalanced in the pasteurized and concentrated juices. A computer program was used to help determine the differences in these three types of juices. This knowledge will lead to better flavored orange juice products.
Technical Abstract: Sixty-two commercially processed and fresh orange juice samples were analyzed by headspace gas chromatography to quantify 46 volatile constituents in each sample. Computer multivariate analysis was then used to classify these juices into three types based on degree of processing employed. The three types were unpasteurized, pasteurized not from concentrate and reconstituted to single strength from frozen concentrated juice. Principal components (PC) analysis using the first three PC's in a three dimensional graphics plot was the most effective means of classification for these samples. The computer program also provided information regarding the constituents most important to this classification technique. Such classification has potential for use in quality control and in improving quality of processed orange juices.