Effect of Storage, Oxygen and Concentration on the Levels of Key Volatiles in Processed Orange Juice

Abstract

Not from concentrate (NFC) and from concentrate (FC) commercially available orange juices were kept in storage for 8 weeks at 5C. One group of FC and NFC orange juice was stored with minimal headspace, whereas the other group was stored in the presence of oxygen. Weekly analysis of volatile concentrations in samples with selected ion flow tube mass spectrometry showed that most volatiles decreased over the period of the study. There were no significant differences in volatile concentrations between samples that were stored with minimal oxygen exposure and samples that were opened and exposed to oxygen each week. NFC samples had a significantly higher volatile concentration than FC samples from the same manufacturer, but the differences between brands were more pronounced than the difference between NFC and FC. Acetone levels increased in all samples and especially those that were exposed to oxygen. Practical Applications The two sets of storage conditions replicated conditions that the products face while being sold in the market or while used at home by consumers. This study gives orange juice producers a better insight with regard to the aroma and volatile characteristics of their products after their products reach the store shelves. This investigates how the levels of key aromatic volatiles were affected by the presence of oxygen during consumer use and home storage. The data from this study could be used by orange juice manufacturers for quality control or product development purposes.