Aseptically packaged orange juice

Moshonas, M. G. and Shaw, P. E. (1989). Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice. ]. Food Sci. 54, 82-85. 

Moshonas, M.G. and Shaw, P.E., Flavor evaluation of fresh and aseptically packaged orange juice, in Frontiers of Flavor, Charalambous, G., Ed., Elsevier Science Publishing, Amsterdam, 1987, p. 133. 

M. G. Moshonas and P. E. Shaw, Flavor evaluation of fresh and aseptically packaged orange juices. In Frontiers of Flavors. G. Charalambous (Ed.). Elsevier, Amsterdam, pp. 133-145 (1988). 

Graumlich, T.R., Marcy, J.E., and Adams, J.P. 1986. Aseptically packaged orange juice and concentrate A review of the infiuence of processing and packaging conditions on quality. J. Agric. Food Chem. 34, 402-405. 

Moshanos MG, Shaw PE. Changes in composition of volatile constituents in aseptically packaged orange juice. J AgrEood Chem 1989 37 157-161. 

Aseptically packed orange juice in laminated carton packages (Tetra-Pack), was obtained from a local company. The packages contained 250 ml of juice. A control was maintained by immediately transferring juice from the cartons to brown glass bottles at the plant site. Quantification of d-limonene was done according to the Scott and Veldhuis titration method (16). 

To evaluate the effect of d-limonene absorption on the properties of the package, the distribution of d-limonene betwen juice and 250 ml carton in aseptically packed orange juice... 

Table 2 Distribution of d-limonene Between Juice end Package Material in Aseptically Packed Orange Juice During Storage at 24°C and 35°C...

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