Orange juice quality with an emphasis on flavor components.
This review studies the chemistry of the flavor of citrus juices with emphasis on the components of the flavor of orange juice and their origin in the different parts of the orange fruit. Citrus processing and the nature of the various products as they affect flavor are discussed. The composition of peel oil, aroma oil, orange juice, orange essence, and orange essence oil is presented. The relationship between flavor and color are discussed and the role of lipid components as they affect flavor stability and off-flavors are described. Spoilage resulting from microbes is briefly treated. The nutritional value of orange juice is cited.
D001628:Beverages / Q000592:standards; D002338:Carotenoids / Q000032:analysis; D002957:Citrus / Q000032:analysis / Q000592:standards*; D003116:Color; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D005519:Food Preservation; D005524:Food Technology / Q000592:standards; D008055:Lipids / Q000032:analysis; D008903:Minerals / Q000032:analysis; D009753:Nutritive Value; D009822:Oils, Volatile / Q000032:analysis; D010743:Phospholipids / Q000032:analysis; D012639:Seeds / Q000032:analysis; D013045:Species Specificity; D013649:Taste; D013652:Taste Threshold; D013696:Temperature; D013729:Terpenes / Q000032:analysis; D014481:United States; D014815:Vitamins / Q000032:analysis
D005227:Fatty Acids; D008055:Lipids; D008903:Minerals; D009822:Oils, Volatile; D010743:Phospholipids; D013729:Terpenes; D014815:Vitamins; D002338:Carotenoids