Orange juice is a well-accepted fruit juice, and its consumption increases steadily. Many studies have been conducted to understand the sensory and flavor characteristics of orange juice throughout its varying processing steps. The objective of current study was to correlate the sensory and flavor characteristics of commercial orange juice products manufactured in different processing steps in Korea. Descriptive analysis was conducted using a highly trained panel (n=10) to evaluate 7 orange juice samples in triplicates, followed by consumer acceptance tests (n=72). Volatile compounds associated with 2 representative orange juice samples were quantitatively and qualitatively identified using a Head Space-Solid Phase Microextraction (HS-SPME) followed by Gas Chromatography-Mass Spectrometry (GC-MS). Univariate and multivariate statistical analyses were conducted for data analysis. The sensory characteristics of 7 commercially available orange juices were documented and grouped into 2 categories: one with high in �natural� citrus flavors and the other with high in �processed� orange flavors. These flavor differences between groups were mainly derived from different processing steps. The key flavor compounds responsible for different orange flavor characteristics (natural- and processed-orange flavor) were identified. The profiles of volatile compounds of most accepted orange juice products in Korea were also documented. The findings of current study can aid global orange juice industry to better understand the flavor differences of orange juice products processed with different manufacturing processes.

Identification of key flavor compounds responsible for different orange flavor characteristics (natural- and processed-orange flavor) in orange juice

248th National Meeting (2014)

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