COMPARISON OF VOLATILE FLAVOR COMPONENTS IN FRESH AND PROCESSED ORANGE JUICES

Fresh juices from Hamlin, Pineapple, and Valencia oranges and different commercial brands of processed orange juices were analyzed for volatile flavor components by a headspace analysis technique. Twenty components including eight alcohols, four aldehydes, three esters, and five hydrocarbons were identified and quantified. Unpasteurized and pasteurized single-strength juices not made from concentrate did not show marked changes in the profile of flavor components when compared to fresh juice. In contrast, pasteurized reconstituted juices from concentrate showed decreases in acetaldehyde, methyl acetate, methyl butyrate, and ethyl butyrate with increases in decanal, octanal, and linalool. Aseptically packaged single-strength juice, canned juice, and a 10% juice drink exhibited increased α-terpineol. Canned juice and the 10% juice drink also exhibited low levels of ethyl butyrate, acetaldehyde, hexanal, and limonene and total disappearance of ethyl acetate. This procedure has potential for routine monitoring of quality of processed citrus products. © 1990, American Chemical Society. All rights reserved.