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ARS Home » Research » Publications at this Location » Publication #98230
Title: MONITORING CHANGES IN CITRUS JUICE QUALITY DURING PROCESSING

Author
item Shaw, Philip - Phil
item BUSLIG, BELA - RET FL DEPT CITRUS
item Goodner, Kevin
item MOSHONAS, MANUEL - RET USDA

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: 3/3/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: The flavor of an orange juice product is often judged by a taste panel before it is sold. Such taste panels are time-consuming, expensive and especially difficult for small juice processors to use. In this study 25 flavor components in three types of orange juice were monitored to show that the different juice types can be separated into three categories by this more rapid and objective method that requires no taste panel. Pasteurized juices and two types of juice prepared from frozen concentrate were distinguished by this procedure. Since juice processors have some control over juice flavor, this method should help them to prepare better- tasting orange juices for the consumer.

Technical Abstract: Processing methods can have a marked influence on citrus juice flavor. Fresh, processed and concentrated orange juices were analyzed by headspace gas chromatography and quantitative data on 21-46 volatile components were compared by multivariate statistical techniques to determine differences between the various juice types. Orange juice drinks containing orange as the only fruit juice component could be distinguished from the various juices as well. Juices and drinks were classified by two computer pattern recognition programs. The results displayed graphically showed juice types could be generally separated according to processing methods. Discriminant analysis was more effective than principal components analysis in the separations. These results may help processors to determine product quality without sensory panels and make changes in processing and handling conditions to improve flavor of processed and stored products.