Categorization of commercial orange juices based on flavor characteristics

Journal of Food Science

Volumn 68, Issue 2, 2003, Pages 722-725

  Lotong, V ^a   Chambers IV, E ^a   Chambers, D H ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

Categorization; Descriptive analysis; Flavor characteristics; Orange juice

Indexed keywords

EID: 0141452139     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb05739.x     Document Type: Article

References (25)

1. Bettini MFM, Shaw PE, Lancus FM. 1998. Sensory and analytical evaluations of Brazilian orange juices and aromas. Fruit Process 8:283-7.
2. Brown M, Lee J-Y. 2000. A measurement of the quality of orange juice consumption. Agribusiness 16:321-32.
3. Carter RD, Barros SM. 1988. Flavor evaluations of Florida frozen concentrated orange juice blended from concentrates produced with varying extraction yields. J Food Sci 53:165-84.
4. Civille GV. 1995. Sensory descriptive analysis of citrus flavors: determining the overview and the nuances. Abstact 85-1, Book of Abstracts, IFT Meeting. Chicago, Ill.: Inst. Food Technologists.
5. Civille GV, Lyon BG. 1996. Aroma and flavor lexicon for sensory evaluation: terms, definitions, references, and examples. In: ASTM DS 66. Philadelphia, Pa.: American Society for Testing and Materials p 158.
6. Fayoux CS, Seuver A-M, Voilley AJ. 1997. Aroma transfers in and through plastic packagings: Orange juice and δ-Limoneane. A review. Part I: Orange juice aroma sorption. Pack Technol Sci 10(2):69-82.
7. Fellers PJ. 1986. Quality of commercial frozen concentrated orange juice and orange juice from concentrate surveyed monthly from current Florida production from 1983-1985. Proc Fla State Hortic Soc 99:93-6.
8. Fellers PJ, Jager G Poole MJ. 1986 Quality of retail Florida-packed frozen concentrated orange juice as determined by consumers and physical and chemical analysis. J Food Sci 51:1187-90.
9. Heisserer DM, Chambers E. 1993. Determination of the sensory flavor attributes of aged natural cheese. J Sensory Stud 8:121-32.
10. Lin JCC, Nagy S, Klim M. 1993. Application of pattern recognition techniques to sensory and gas chromatographic flavor profiles of natural orange aroma. Food Chem 47:235-45.
11. Lotong V, Chambers E, Chambers DH. 2000. Determination of the sensory attributes of wheat sourdough bread. J Sensory Stud 15:309-26.
12. Lotong V, Chambers DH, Dus C, Chambers E, Civille GV. 2002. Matching results of two independent highly trained panels using different descriptive analysis methods. J Sensory Stud 17:429-44.
13. Marbesa LB, Lim MR. 1991. Evaluation of factors affecting consumers' acceptance of orange juice drink. Philippine Agric 74(1):95-102.
14. Marcy JE, Hansen AP, Graumlich TR. 1989. Effect of storage temperature on the stability of aseptically packaged concentrated orange juice and concentrated orange drink. J Food Sci 54:227-9.
15. Moshonas MG, Shaw PE. 1989. Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice. J Food Sci 54:82-5.
16. Moshonas MG, Shaw PE. 1990a. Flavor and compositional comparison of orange essences and essence oils produced in the United States and in Brazil. J Agric Food Chem 38:799-801.
17. Moshonas MG, Shaw PE. 1990b. Flavor evaluation of concentrated orange essences. J Agric Food Chem 38:2181-4.
18. Moshonas MG, Shaw PE. 1997. A research note: Flavor and chemical comparison of pasteurized and fresh Valencia orange juices. J Food Qual 20:31-40.
19. Pao S, Fellers PJ, Brown GE, Chamber MW. 1996. Formulation and sensory evaluation of fresh-squeezed, unpasteurized citrus juice blends. Fruit Process 6:268-71.
20. Petersen MA, Tfnder D, Poll L. 1998. Comparison of normal and accelerated storage of commercial orange juice - chances in flavor and content of volatile compounds. Food Qual Pref 9:43-51.
21. Pieper G, Borgudd L, Ackermann P, Fellers P. 1992. Absorption of aroma volatiles of orange juice into laminated carton packages did not affect sensory quality. J Food Sci 57:1408-11.
22. Pino J. 1982. Correlation between sensory and gas-chromatographic measurements on orange volatiles. Acta Aliment 11(1):1-9.
23. Shaw PE, Moshonas MG, Buslig BS, Barros SM, Widmer WW. 1999. Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents. J Sci Food Agric 79:1949-53.
24. Spoto MHF, Domarco RE, Walder JMM, Scarmínio IS, Bruns RE. 1997. Sensory evaluation of orange juice concentrate as affected by irradiation and storage. J Food Process Preserv 21:179-91.
25. Stampanoni CR. 1994. Influence of acid and sugar content on sweetness, sourness and the flavor profile of beverages and sherbets. Food Qual Pref 4:169-76.