Fresh Squeezed Orange Juice Odor: A Review

  title={Fresh Squeezed Orange Juice Odor: A Review},
  author={P. R. P{\'e}rez-Cacho and R. Rouseff},
  journal={Critical Reviews in Food Science and Nutrition},
  pages={681 - 695}
  • P. R. Pérez-Cacho, R. Rouseff
  • Published 2008
  • Chemistry, Medicine
  • Critical Reviews in Food Science and Nutrition
  • 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… CONTINUE READING
    103 Citations
    Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons
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    Changes of aroma compounds and qualities of freshly-squeezed orange juice during storage
    Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species
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    Identification of sulfur volatiles in canned orange juices lacking orange flavor.
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    Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
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    Role of pulp in flavor release and sensory perception in orange juice.
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    Volatiles from Oranges. II. Constituents of the Juice Identified by Mass Spectra
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    Distribution of volatile compounds in the pulp, cloud, and serum of freshly squeezed orange juice.
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    Volatiles from Oranges.
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