Thermal processing, storage conditions, and the composition and physical properties of orange juice

Mexican orange juice bottled without pasteurization and frozen, or orange j uice that was pasteurized, bottled, and frozen or orange juice pasteurized and stored at 1 degreesC in plastic bins was sampled monthly for eight mont hs. Juice density, cloud, and fructose levels were all significantly (P < 0 .05) affected by the method of processing. Pasteurization reduced orange ju ice ascorbic acid concentrations. The concentrations of acetaldehyde and et hyl acetate were highest in unpasteurized juice. <alpha>-pinene, beta -myrc ene, limonene, alpha -terpineol, 1-hexanol, 3-hexen-1-ol and sabinene conce ntrations were highest in the unpasteurized juice. (C) 2001 Elsevier Scienc e Ltd. All rights reserved.