Comparison of normal and accelerated storage of commercial orange juice—Changes in flavour and content of volatile compounds

Abstract

Samples of commercial orange juice made by reconstitution of a Brazilian concentrate were subjected to normal storage (5 and 20 °C) and accelerated storage (30, 40 and 50 °C). Sensory quality, content of aroma compounds and colour were measured. Significant changes were seen in all three parameters, and the pattern of changes in both sensory quality and in content of aroma compounds were practically identical during normal and accelerated storage, except for the time span: the changes in quality after 6 months at 20 °C corresponded to the changes after 13 days at 40 °C and after 5 days at 50 °C. Quality changes during storage for half a year can therefore be predicted by 1–2 weeks' accelerated storage. Furthermore, from partial least squares (PLS)-regression of sensory quality on content of 11 aroma compounds it was found that a trained panel's average score of orange taste, orange odour, oxidized taste, oxidized odour and bitterness could be predicted with a high degree of certainty from measurement of the 11 aroma compounds.