Processing, Storage Affects Orange Juice Aroma

LAKE ALFRED, Fla.—Because orange juice requires thermal processing to reduce enzymatic and microbial activity for commercial stability, the treatments can affect the aroma, which is due to a complex mixture of volatile compounds.

These volatiles also are altered by time-temperature storage conditions. Researchers summarized the reports on orange juice aroma differences in three major juice products and subsequent aroma changes due to packaging, storage and microbial contamination to determine compounds responsible for off-flavors from chemical and microbial effects.

Source: American Chemical Society: Processing and Storage Effects on Orange Juice Aroma: A Review