Processing and storage effects on orange juice aroma: a review.

@article{PrezCacho2008ProcessingAS,
  title={Processing and storage effects on orange juice aroma: a review.},
  author={Pilar Ruiz P{\'e}rez-Cacho and Russell Lee Rouseff},
  journal={Journal of agricultural and food chemistry},
  year={2008},
  volume={56 21},
  pages={
          9785-96
        }
}
Freshly squeezed orange juice aroma is due to a complex mixture of volatile compounds as it lacks a specific character impact compound. Fresh hand-extracted juice is unstable, and thermal processing is required to reduce enzyme and microbial activity. Heating protocols range from the lightly heated not from concentrate, NFC, to the twice heated, reconstituted from concentrate, RFC, juices. Thermal processing profoundly effects aroma composition. Aroma volatiles are further altered by subsequent… CONTINUE READING
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