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 Citrus and Other Subtropical Products Research: Fort Pierce, FL
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ARS Home Southeast Area Fort Pierce, Florida U.S. Horticultural Research Laboratory Citrus and Other Subtropical Products Research Research Publications at this Location





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Title:   Author  item
                                            Bai, Jinheitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            Plotto, Anneitem
                                            Cameron, Randall

                                                         - *Randy*item
                                            FORD, BRYAN - Former ARS Employeeitem
                                            Luzio, Garyitem
                                            Manthey, Johnitem
                                            Narciso, Janitem
                                            Dea, Sharon
  Submitted to: Proceedings of Florida State Horticultural Society
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 12/5/2010
                                    Publication  Date: 12/29/2010
                                    Citation: Bai, J., Baldwin, E., Plotto, A., Cameron, R., Ford, B.L., Luzio, G., Manthey, J., Narciso, J., Dea, S. 2010. A comparison of processed and fresh squeezed ‘Hamlin’ orange juice - flavor quality. Proceedings of Florida State Horticultural Society. 123:199-206.Interpretive Summary:
                                Technical Abstract: ‘Hamlin’ orange juice was extracted by a commercial food service juicer with or without pasteurization and compared to processed juice for flavor quality. There was much higher peel oil content (introduced from the flavedo), but lower insoluble solids and pectin content (introduced from albedo and segment membranes) in fresh squeezed juice compared to processed juice. Fresh-squeezed juice had less cloud loss due to more peel oil content and lack of pectin methylesterase activity due to less peel material in comparison with processed juice regardless of pasteurization. Titratable acidity (TA) was higher and thus the ratio of soluble solids to TA was lower in fresh-squeezed juice. The fresh-squeezed juices had higher concentration of hexanal, octanal, 2-methylpropanol, hexanol, cis-3-hexenol, trans-2-hexenol, octanol, a-pinene, sabinene, myrcene, limonene, methyl butanoate and ethyl butanoate, but lower concentration of terpinen-4-ol and a-terpineol than did processed juice. There were no differences between samples for preference or sweetness in sensory evaluation. However, the fresh juice had favorable attributes indicated by the higher sensory scores of freshness, mouthfeel and a lower score of cooked flavor, an unfavorable attribute associated with processing. The results indicate that extraction and finishing processes rather than pasteurization were major factors in influencing the orange juice flavor quality.


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