'Hamlin' and 'Valencia' orange juices were produced by using following methods: fresh-commercial juice (FCJ) extracted by a commercial food service juicer, pasteurized FCJ (FCPJ), processed juice (PJ) produced under the standard industry procedure, pasteurized PJ (PPJ), and carefully hand-squeezed juice (HSJ, 'Valencia' only). There was a high level of peel oil in the FCJ and FCPJ, 4-8-fold more than in PPJ, and the juices were stable in terms of cloud loss due to excess peel oil and/or lower pectin methylesterase (PME) activity. As a result, FCJ and FCPJ had higher levels of most aroma volatiles, especially terpenes and esters, and lower sugar andsugar/acid ratio. On the other hand, HSJ had lowest peel oil content with low levels of most volatile components except methanol, ethanol, and esters which may be contributed from other than peel oil. PPJ had significantly higher insoluble solids associated with higher pectin content. Without pasteurization, PJ had less cloud stability mainly because of high PME activity and low peel oil content which was improved by using pasteurization to inactivate PME. For sensory, FCJ/FCPJ had more peel oil taste, and PPJ more cooked flavor than other samples while 'Valencia' HSJ was evaluated as having high �freshness� and was preferred over the other juices.

Effect of production methods on flavor, cloud stability, and other quality attributes of orange juice

248th National Meeting (2014)

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