Sensory Flavor Characteristics of Water‐Extracted Soluble Orange Solids Produced in Florida

Abstract

Commercial Florida-packed water-extracted soluble orange solids (PESOS) had poor flavor quality and varied widely within an unacceptable flavor range. Major problems were bitterness, processed off-flavor and spoilage. WESOS flavor was inferior to orange juice made from the same lots of fruit. As little as 10% of a poor-flavored, bitter WESOS sample or about 50% addition of better-flavored WESOS added to good orange juice resulted in unacceptably flavored product. Late season fruit within a single season made betterflavored WESOS than did early-midseason fruit. WESOS flavor and bitterness varied from plant-to-plant; generally plants that produced the best-flavored WESOS had the least amounts of product bitterness.

Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate

“…Dilutions (with sugar solutions) of samples 4, 5 and 6 were evident in the panelists' comments of too sweet and watery. One-hundred percent PW (sample 7) having the greatest number of negative comments and flavor scores below 5 did not have the severe off-flavor comments that might have been expected, especially as related to bitterness and harshness which Fellers (1984) found in 73% of the PW samples studied. This may be due in part to the PW sample possibly being derived from a late-season variety with lower limonin concentrations in more mature fruit.…”

“…This may be due in part to the PW sample possibly being derived from a late-season variety with lower limonin concentrations in more mature fruit. Fellers (1984) pointed out the significantly better flavor (but still of poor flavor quality) of late-versus early-mid season PW products. Fig.…”

“…The Grade A orange juice used had a color number of 37.3 (better than required minimum color score of 36) and a mean flavor score of 6.2, or the upper end of the "like slightly" flavor category. The late-season PW sample had a color number of 35.1 and a flavor score of 3.7 (low end of the "dislike slightly" category), or the sample was somewhat above average flavor-wise for a 100% PW product as determined by Fellers (1984).…”

“…There are no established standards for PW production. Fellers (1984) determined the flavor characteristics of 242 samples of PW product commercially produced in Florida during late season 1979 and throughout the 1979-80 citrus season. He concluded, flavor scores of late-season (Valencia variety) PW samples were significantly better than for early-mid season (Hamlin, Pineapple varieties) PW samples.…”