Fresh Squeezed Orange Juice Odor: A Review

  title={Fresh Squeezed Orange Juice Odor: A Review},
  author={Pilar Ruiz P{\'e}rez-Cacho and Russell Rouseff},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={681 - 695}
Fresh orange juice is a highly desirable but unstable product. This review examines analytical findings, odor activity, and variations due to cultivar, sampling methods, manner of juicing, plus possible enzymatic and microbial artifacts. Initial attempts to characterize orange juice odor were based on volatile quantitation and overemphasized the importance of high concentration volatiles. Although over 300 volatiles have been reported from GC-MS analytical studies, this review presents 36… 

Differentiation of Fresh and Processed Fruit Juices Using Volatile Composition

The knowledge obtained in the current study will allow for the introduction of modifications to the process involved in processing juice, which will improve the organoleptic characteristics of processed juices, contributing to a better acceptance by consumers.

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well

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This study focused on the changes of physicochemical and microbiological properties and aroma compounds of freshly-squeezed orange juice during storage at different temperatures and α-Terpineol was the only off-flavor compound found in orange juice stored at 4 °C.

Evaluation of minimal processing of orange juice by automated data analysis of volatiles and nonvolatile polar compounds determined by gas chromatography coupled to mass spectrometry

Summary The effects of minimal processing on the metabolite composition of orange juice were studied. Volatiles and nonvolatile polar compounds in Lane Late orange juices, with different pulp

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The volatile profiling platform for Citrus juice by HS-SPME-GC-MS and the interrelationship detected among the volatiles can be used as a roadmap for future breeding or biotechnological applications.



Identification of sulfur volatiles in canned orange juices lacking orange flavor.

Sensory flavor profile data indicated that the primary odor attributes were tropical fruit/grapefruit, cooked/caramel, musty, and medicine, by comparison fresh-squeezed juice lacked these odor attributes.

Analysis of the Flavour and Aroma Constituents of Florida Orange Juices by Gas Chromatographya

SUMMARY The flavor of orange juices was studied objectively through analyses of recovered volatile materials. Organic extracts of freshly recovered volatiles from juices of established varieties

Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.

It was shown that the weaker fruity note in the Navel oranges was clearly correlated with significantly lower OAVs of all fruity-smelling esters but a higher OAV of (Z)-3-hexenal compared to Valencia late.

Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

A dynamic headspace gas chromatographic technique was used to quantify 46 volatile components of both hand extracted and mechanically extracted fresh orange juice samples from five different

Role of pulp in flavor release and sensory perception in orange juice.

The addition of a natural pulp to low-pulp juices increases the fresh orange juice character, a finding that is explained by both physicochemical and cognitive effects, mainly due to the tactile properties of the pulp.

Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra

SUMMARY Volatiles from California Valencia orange juice low in peel oil were removed under vacuum in a Kontro evaporator. The organic constituents were extracted with ether and examined by

Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

Application of the aroma extract dilution analysis (AEDA) on an extract of the volatiles, isolated by solvent extraction of fresh orange juice followed by sublimation in vacuo at room temperature,

Flavor Evaluation and Volatile Flavor Constituents of Stored Aseptically Packaged Orange Juice

Samples of commercial orange juice packaged aseptically and stored at 21°C and 26°C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control

Volatiles from Oranges.

SUMMARY— Orange essence was stripped from freshly reamed California Valencia orange juice and concentrated to about 150-fold by the Western Utilization Research vacuum-aroma-column (WURVAC) method.

Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).

This paper provides the first comprehensive methodology to "smell" SPME extracts and "evaluate" their sensorial quality, and will enable future investigations to further improve S PME performance.