COMPARISON OF NORMAL AND ACCELERATED STORAGE OF COMMERCIAL ORANGE JUICE - CHANGES IN FLAVOR AND CONTENT OF VOLATILE COMPOUNDS

Samples of commercial orange juice made by reconstitution of a Brazili an concentrate were subjected to normal storage (5 and 20 degrees C) a nd accelerated storage (30, 40 and 50 degrees C). Sensory quality, con tent 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 ide ntical during normal and accelerated storage, except for the time span : the changes in quality after 6 months at 20 degrees C corresponded t o the changes after 13 days at 40 degrees C and after 5 days at 50 deg rees C. Quality changes during storage for half a year can therefore b e predicted by 1-2 weeks' accelerated storage. Furthermore, from parti al least squares (PLS)-regression of sensory quality on content of 11 aroma compounds it was found that a trained panel's average score of o range taste, orange odour, oxidized taste, oxidized odour and bitterne ss could be predicted with a high degree of certainty from measurement of the II aroma compounds. (C) 1998 Elsevier Science Ltd. All rights reserved.