Orange juice quality with an emphasis on flavor components
- 1 January 1979
- journal article
- review article
- Published by Taylor & Francis in C R C Critical Reviews in Food Science and Nutrition
- Vol. 11 (1) , 1-40
- https://doi.org/10.1080/10408397909527258
Abstract
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.Keywords
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