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United States Department of Agriculture

Agricultural Research Service

Title: Sensory and Analytical Evaluations of Brazilian Orange Juices and Aromas

Authors
item Bettini, Mercia - FLAVOR TEC-AROMAS
item Shaw, Philip
item Lancas, F - UNIV SAO PAULO

Submitted to: Fruit Processing
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: April 21, 1998
Publication Date: N/A

Interpretive Summary: Brazil is the world's largest producer of orange juice products and natural orange flavors for use in other foods. Relatively little basic information is known about the various flavors present in Brazilian orange juices, oils and other flavorings compared to comparable products produced in the United States. This report provides basic information on Brazilian orange juices, ,and shows the similarities in the flavors present to those reported for comparable Florida juices. The report also describes taste panel results on juice products using natural orange aromas from Brazil, and shows them to be stable for 6 months or longer. Both studies support the conclusions reported earlier for Florida citrus products that juices and flavor fractions containing higher amounts of desirable flavor substances afford more stable products during storage than weaker-flavored products, even though both types have good flavors initially.

Technical Abstract: This study was conducted to determine differences in volatile constituents present in unpasteurized and pasteurized orange juices, and to use sensory panels to evaluate aroma solutions for their fresh juice characteristics when added to concentrated orange juice. Unpasteurized orange juice from three cultivars, Pera Rio, Natal/Valencia and Hamlin, and pasteurized juice enot from concentrate were compared by headspace gas chromatography. Value were tabulated for the twenty one volatile constituents quantified in each juice. Concentrated orange juices of two brix to acid ratios were flavored with seven different natural orange flavors. The samples were evaluated monthly by an experienced sensory panel and some changes were noted after 9 months of storage.

Last Modified: 11/23/2014
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