Effect of Essence Enhancement and Storage on the Flavor of Frozen Concentrated Orange Juice

Abstract

S Brix frozen concentrated orange juice (FCOJ) were prepared using a commercially prepared 65° Brix Valencia frozen concentrated orange juice as a base product and essences produced by three different Florida commercial citrus processors. The essences differed in odor and flavor characteristics and chemical composition. Essence was added to twelve of the packs on the basis of total aldehydes. Each of the three essences was added to obtain levels of 5, 15, 30 and 45 mg/l of total essence aldehydes in the reconstituted juices. The 13th pack contained no essence and was used as a control. All packs had coldpressed Valencia orange oil added to a level of 0.019% v/v in the reconstituted products. The packs were stored at −22.2°C. Flavor evaluations were made by twelve experienced taste panelists after storage periods of 1.5, 6, 9, 12, 15 and 30 months. Results indicate that essences produced by different recovery systems are distinct and differ in their chemical composition and strength. In some cases there is an optimum level of essence that can be added to a juice to improve its flavor, and higher levels can lower its flavor quality. Storage at −22.2°C had no effect on the flavor of products containing essence as a flavor enhancement material.

Problems in Sensory Evaluation of Citrus Products

“…Dougherty et afL (31) found that orange essences produced by different recovery systems were distinct and differed considerably in their chemical composition and strength; in some cases there was an optimum level of essence that could be added to FCOJ that would produce a better flavored juice; that higher levels of essence could result in a lowering of flavor quality; and that essence-enhanced FCOJs did not lose significant amounts of essence flavor over a 30-month frozen storage period.…”