|Baldwin, Elizabeth - Liz|
|Cameron, Randall - Randy|
|FORD, BRYAN - Former ARS Employee|
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: 12/5/2010
Publication Date: 12/29/2010
Citation: Bai, J., Baldwin, E., Plotto, A., Cameron, R., Ford, B.L., Luzio, G., Manthey, J., Narciso, J., Dea, S. 2010. A comparison of processed and fresh squeezed ‘Hamlin’ orange juice - flavor quality. Proceedings of Florida State Horticultural Society. 123:199-206.
Technical Abstract: ‘Hamlin’ orange juice was extracted by a commercial food service juicer with or without pasteurization and compared to processed juice for flavor quality. There was much higher peel oil content (introduced from the flavedo), but lower insoluble solids and pectin content (introduced from albedo and segment membranes) in fresh squeezed juice compared to processed juice. Fresh-squeezed juice had less cloud loss due to more peel oil content and lack of pectin methylesterase activity due to less peel material in comparison with processed juice regardless of pasteurization. Titratable acidity (TA) was higher and thus the ratio of soluble solids to TA was lower in fresh-squeezed juice. The fresh-squeezed juices had higher concentration of hexanal, octanal, 2-methylpropanol, hexanol, cis-3-hexenol, trans-2-hexenol, octanol, a-pinene, sabinene, myrcene, limonene, methyl butanoate and ethyl butanoate, but lower concentration of terpinen-4-ol and a-terpineol than did processed juice. There were no differences between samples for preference or sweetness in sensory evaluation. However, the fresh juice had favorable attributes indicated by the higher sensory scores of freshness, mouthfeel and a lower score of cooked flavor, an unfavorable attribute associated with processing. The results indicate that extraction and finishing processes rather than pasteurization were major factors in influencing the orange juice flavor quality.