Abstract
ABSTRACTThe hypothesis that free ferulic acid in stored orange juice contributes to the objectional aroma of p‐vinyl guaiacol (PVG) was tested. Single‐strength orange juice (SSOJ) contained 185 μg/L free ferulic acid which increased to 316 μg/L after pasteurization. Commercial samples of SSOJ contained 3.7mg/L free ferulic when incubated at 35°C for 28 days; incubation at 50°C, resulted in 9.5 mg/L, while samples kept at 4°C contained 2.9 mg/L. Simultaneously, PVG content in SSOJ increased by 2‐(35°C) to 3‐(50°C) fold, while addition of ferulic acid accelerated formation of PVG. Inclusion of orange juice with added ferulic acid, produced a less acceptable aroma (laboratory taste panel) than juice incubated without added ferulic acid.
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