ACS Publications. Most Trusted. Most Cited. Most Read

OR SEARCH CITATIONS

My Activity
Publications
CONTENT TYPES

Figure 1Loading Img
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 1989, 37, 1, 157-161
RETURN TO ISSUEPREVArticleNEXT

Changes in composition of volatile components in aseptically packaged orange juice during storage

Cite this: J. Agric. Food Chem. 1989, 37, 1, 157–161
Publication Date (Print):January 1, 1989
https://doi.org/10.1021/jf00085a037
Request reuse permissions
    ACS Legacy Archive

    Article Views

    285

    Altmetric

    -

    Citations

    41
    LEARN ABOUT THESE METRICS
    Other access options
    Get e-Alerts

    Note: In lieu of an abstract, this is the article's first page.

    Free first page

    Read this article

    To access this article, please review the available access options below.

    Get instant access

    Purchase Access

    Read this article for 48 hours. Check out below using your ACS ID or as a guest.

    Recommended

    Access through Your Institution

    You may have access to this article through your institution.

    Your institution does not have access to this content. You can change your affiliated institution below.

    Cited By

    This article is cited by 41 publications.

    1. Veronika Mall, Ines Sellami, Peter Schieberle. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine. Journal of Agricultural and Food Chemistry 2018, 66 (42) , 11073-11082. https://doi.org/10.1021/acs.jafc.8b04333
    2. Ines Sellami, Veronika Mall, Peter Schieberle. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage. Journal of Agricultural and Food Chemistry 2018, 66 (28) , 7428-7440. https://doi.org/10.1021/acs.jafc.8b02257
    3. Pilar Ruiz Perez-Cacho and Russell Rouseff . Processing and Storage Effects on Orange Juice Aroma: A Review. Journal of Agricultural and Food Chemistry 2008, 56 (21) , 9785-9796. https://doi.org/10.1021/jf801244j
    4. V. Ducruet,, N. Fournier,, P. Saillard,, A. Feigenbaum, and, E. Guichard. Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life. Journal of Agricultural and Food Chemistry 2001, 49 (5) , 2290-2297. https://doi.org/10.1021/jf0012796
    5. Xuetong Fan and, Robert A. Gates. Degradation of Monoterpenes in Orange Juice by Gamma Radiation. Journal of Agricultural and Food Chemistry 2001, 49 (5) , 2422-2426. https://doi.org/10.1021/jf0013813
    6. Denise F. Nahon,, Peter A. Navarro y Koren,, Jacques P. Roozen, and, Maarten A. Posthumus. Flavor Release from Mixtures of Sodium Cyclamate, Sucrose, and an Orange Aroma. Journal of Agricultural and Food Chemistry 1998, 46 (12) , 4963-4968. https://doi.org/10.1021/jf980679e
    7. Emanuele Maccarone,, Salvatore Campisi,, Biagio Fallico,, Paolo Rapisarda, and, Rosa Sgarlata. Flavor Components of Italian Orange Juices. Journal of Agricultural and Food Chemistry 1998, 46 (6) , 2293-2298. https://doi.org/10.1021/jf970949d
    8. M. Marcotte,, B. Stewart, and, P. Fustier. Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice. Journal of Agricultural and Food Chemistry 1998, 46 (5) , 1991-1996. https://doi.org/10.1021/jf970954h
    9. Régis Lebossé,, Violette Ducruet, and, Alexandre Feigenbaum. Interactions between Reactive Aroma Compounds from Model Citrus Juice with Polypropylene Packaging Film. Journal of Agricultural and Food Chemistry 1997, 45 (8) , 2836-2842. https://doi.org/10.1021/jf960957e
    10. Mária Kopuncová, Jana Sádecká, Emil Kolek, Filip Dimitrov, Blanka Tobolková, Ján Durec, Jaroslav Blaško. Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study. Chemical Papers 2022, 76 (8) , 4941-4953. https://doi.org/10.1007/s11696-022-02198-w
    11. M.L. Morales, R.M. Callejón, J.L. Ordóñez, A.M. Troncoso, M.C. García-Parrilla. Comparative assessment of software for non-targeted data analysis in the study of volatile fingerprint changes during storage of a strawberry beverage. Journal of Chromatography A 2017, 1522 , 70-77. https://doi.org/10.1016/j.chroma.2017.09.056
    12. Ana Giménez, Andrés Gagliardi, Gastón Ares. Estimation of failure criteria in multivariate sensory shelf life testing using survival analysis. Food Research International 2017, 99 , 542-549. https://doi.org/10.1016/j.foodres.2017.04.031
    13. . Plastics and Health Impacts. 2015, 227-254. https://doi.org/10.1002/9781119009405.ch8
    14. Asiye Akyildiz, Erdal Ağçam. Citrus Juices Technology. 2014, 37-103. https://doi.org/10.1007/978-1-4939-1378-7_3
    15. Liesbeth Vervoort, Tara Grauwet, Biniam T. Kebede, Iesel Van der Plancken, Rian Timmermans, Marc Hendrickx, Ann Van Loey. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation. Food Chemistry 2012, 134 (4) , 2303-2312. https://doi.org/10.1016/j.foodchem.2012.03.096
    16. Kulwant S. Sandhu, Kuldip S. Minhas, Jiwan S. Sidhu. Processing of Citrus Juices. 2012, 489-533. https://doi.org/10.1002/9781118352533.ch29
    17. Melanie Averbeck, Peter Schieberle. Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate. European Food Research and Technology 2011, 232 (1) , 129-142. https://doi.org/10.1007/s00217-010-1366-8
    18. M.M. Iyer, G.L. Sacks, O.I. Padilla‐Zakour. Impact of Harvesting and Processing Conditions on Green Leaf Volatile Development and Phenolics in Concord Grape Juice. Journal of Food Science 2010, 75 (3) https://doi.org/10.1111/j.1750-3841.2010.01559.x
    19. Pilar Ruiz Perez-Cacho, Russell L. Rouseff. Fresh Squeezed Orange Juice Odor: A Review. Critical Reviews in Food Science and Nutrition 2008, 48 (7) , 681-695. https://doi.org/10.1080/10408390701638902
    20. Stéphane C. Fayoux, Ruben J. Hernandez, Robert V. Holland. The Debittering of Navel Orange Juice Using Polymeric Films. Journal of Food Science 2007, 72 (4) https://doi.org/10.1111/j.1750-3841.2007.00283.x
    21. M.G. Sajilata, K. Savitha, R.S. Singhal, V.R. Kanetkar. Scalping of Flavors in Packaged Foods. Comprehensive Reviews in Food Science and Food Safety 2007, 6 (1) , 17-35. https://doi.org/10.1111/j.1541-4337.2007.00014.x
    22. Antonio J Pérez‐López, Ángel A Carbonell‐Barrachina. Volatile odour components and sensory quality of fresh and processed mandarin juices. Journal of the Science of Food and Agriculture 2006, 86 (14) , 2404-2411. https://doi.org/10.1002/jsfa.2631
    23. K. S. Sandhu, K. S. Minhas. Oranges and Citrus Juices. 2006, 309-357. https://doi.org/10.1002/9780470277737.ch19
    24. C. Berlinet, V. Ducruet, J.-M. Brillouet, M. Reynes, P. Brat. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). Food Additives & Contaminants 2005, 22 (2) , 185-195. https://doi.org/10.1080/02652030500037860
    25. Mostafa Moussaid, Stéphane Caillet, Joséphine Nketsia‐Tabiri, Cheikh Boubekri, Monique Lacroix. Effects of irradiation in combination with waxing on the essential oils in orange peel. Journal of the Science of Food and Agriculture 2004, 84 (13) , 1657-1662. https://doi.org/10.1002/jsfa.1851
    26. D. Saura, N. MartÍ, J. Laencina, V. Lizama, A.A. Carbonell‐Barrachina. Sensory Evaluation of Canned Peach Halves Acidified with Clarified Lemon Juice. Journal of Food Science 2004, 69 (2) https://doi.org/10.1111/j.1365-2621.2004.tb15517.x
    27. G Vijaya Raghavan, Peter Alvo, Cristina Ratti, Georges Dodds, Ajjamada Kushalappa. Potential Applications of Volatile Monitoring in Storage. 2003, 585-622. https://doi.org/10.1201/9780203911310.ch21
    28. R. W. G. van Willige, J. P. H. Linssen, A. Legger-Huysman, A. G. J. Voragen. Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice. Food Additives and Contaminants 2003, 20 (1) , 84-91. https://doi.org/10.1080/0265203021000031582
    29. J.P.H. Linssen, R.W.G. van Willige, M. Dekker. Packaging-flavour interactions. 2003, 144-171. https://doi.org/10.1533/9781855737020.1.144
    30. EDWARD R. FARNWORTH, ROBIN C. MCKELLAR, DENISE CHABOT, STÉPHANE LAPOINTE, MARTIN CHICOINE, KELLEY P. KNIGHT. USE OF AN ELECTRONIC NOSE TO STUDY THE CONTRIBUTION OF VOLATILES TO ORANGE JUICE FLAVOR. Journal of Food Quality 2002, 25 (6) , 569-576. https://doi.org/10.1111/j.1745-4557.2002.tb01048.x
    31. H. Schulz, B. Schrader, R. Quilitzsch, B. Steuer. Quantitative Analysis of Various Citrus Oils by ATR/FT-IR and NIR-FT Raman Spectroscopy. Applied Spectroscopy 2002, 56 (1) , 117-124. https://doi.org/10.1366/0003702021954296
    32. E.R Farnworth, M Lagacé, R Couture, V Yaylayan, B Stewart. Thermal processing, storage conditions, and the composition and physical properties of orange juice. Food Research International 2001, 34 (1) , 25-30. https://doi.org/10.1016/S0963-9969(00)00124-1
    33. E. Haleva‐Toledo, M. Naim, U. Zehavi, R.L. Rouseff. Formation of α‐terpineol in Citrus Juices, Model and Buffer Solutions. Journal of Food Science 1999, 64 (5) , 838-841. https://doi.org/10.1111/j.1365-2621.1999.tb15923.x
    34. Wolfgang Fitz, Josef Kerler, Hugo Weenen. Lipid Derived Flavours. 1999, 171-214. https://doi.org/10.1007/978-94-011-4022-5_9
    35. Dorte Tønder, Mikael Agerlin Petersen, Leif Poll, Carl Erik Olsen. Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values. Food Chemistry 1998, 61 (1-2) , 223-229. https://doi.org/10.1016/S0308-8146(97)00097-6
    36. M.A. Petersen, D. Tønder, L. Poll. Comparison of normal and accelerated storage of commercial orange juice—Changes in flavour and content of volatile compounds. Food Quality and Preference 1998, 9 (1-2) , 43-51. https://doi.org/10.1016/S0950-3293(97)00027-X
    37. Régis Lebossé, Violette Ducruet, Alexendre Feigenbaum. Aqueous solubility determination of volatile organic compounds by capillary gas chromatography. Journal of High Resolution Chromatography 1996, 19 (7) , 413-416. https://doi.org/10.1002/jhrc.1240190710
    38. Rudolf Heiss, Karl Eichner. Erfassung der Einflußgrößen auf die Qualität und Qualitätserhaltung verpackter Lebensmittel. 1995, 283-344. https://doi.org/10.1007/978-3-662-07664-4_11
    39. David V. McCalley, Juan F. Torres-Grifol. Analysis of volatiles from oranges in good and bad condition by gas chromatography and gas chromatography–mass spectrometry. The Analyst 1992, 117 (4) , 721-725. https://doi.org/10.1039/AN9921700721
    40. Mark E. Ukhun, Imade E. Ukpebor. Production of instant plantain flour, sensory evaluation and physico-chemical changes during storage. Food Chemistry 1991, 42 (3) , 287-299. https://doi.org/10.1016/0308-8146(91)90071-U
    41. James S Paik, Aaron C Venables. Analysis of packaged orange juice volatiles using headspace gas chromatography. Journal of Chromatography A 1991, 540 , 456-463. https://doi.org/10.1016/S0021-9673(01)88838-5
    Download PDF

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    Pair your accounts.

    Export articles to Mendeley

    Get article recommendations from ACS based on references in your Mendeley library.

    You’ve supercharged your research process with ACS and Mendeley!

    STEP 1:
    Click to create an ACS ID

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    Please note: If you switch to a different device, you may be asked to login again with only your ACS ID.

    MENDELEY PAIRING EXPIRED
    Your Mendeley pairing has expired. Please reconnect