title: Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
abstract: BACKGROUND
  Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice.
  
  
  RESULTS
  'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices.
  
  
  CONCLUSIONS
  High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality.
authors.affiliation: USDA-ARS Horticultural Research Laboratory, Fort Pierce, FL 34954, USA. Liz.baldwin@ars.usda.gov
authors.forename: Elizabeth A
authors.initials: EA
authors.lastname: Baldwin
authors.forename: Jinhe
authors.initials: J
authors.lastname: Bai
authors.forename: Anne
authors.initials: A
authors.lastname: Plotto
authors.forename: Randall
authors.initials: R
authors.lastname: Cameron
authors.forename: Gary
authors.initials: G
authors.lastname: Luzio
authors.forename: Jan
authors.initials: J
authors.lastname: Narciso
authors.forename: John
authors.initials: J
authors.lastname: Manthey
authors.forename: Wilbur
authors.initials: W
authors.lastname: Widmer
authors.forename: Bryan L
authors.initials: BL
authors.lastname: Ford
mesh_terms: D001628:Beverages / Q000032:analysis* / Q000592:standards; D032084:Citrus sinensis / Q000737:chemistry* / Q000145:classification; D004952:Esters / Q000032:analysis; D000431:Ethanol / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D006225:Hand; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D000432:Methanol / Q000032:analysis; D009812:Odorants; D061352:Pasteurization; D010368:Pectins / Q000032:analysis; D010938:Plant Oils / Q000032:analysis; D028321:Plant Preparations / Q000737:chemistry*; D013045:Species Specificity; D013649:Taste; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D004952:Esters; D010938:Plant Oils; D028321:Plant Preparations; D013729:Terpenes; D055549:Volatile Organic Compounds; D000431:Ethanol; D010368:Pectins; D000432:Methanol