Orange flavor juice

Colas represent the largest segment of the U.S. soft drink market followed by lemon—lime brands. Pepper-type, juice-based, toot beer, and orange flavored soft drinks represent two to five percent of the total soft drink market (Fig. 4). Diet and caffeine-free categories represent the fastest growing segments of the market. 

In tests to better define this mixture of components (and their proper proportions) necessary for good orange flavor, volatile components believed from prior analytical studies to be important to orange flavor were examined (5). Individual taste and aroma thresholds in water were determined on the compounds selected. Then, the influence of nonvolatile juice constituents on the taste threshold of certain of the volatile components was studied. Finally, selected individual compounds and mixtures containing from two to six components were evaluated in a bland juice medium for their contribution to orange flavor. 

Table I lists the aroma and taste thresholds in water for 29 orange juice components believed to contribute to orange flavor (6, D and t ie estimated concentrations in orange juice for many of these compounds based on the best data currently available (8-15). For some components, no quantitative data is available for even an estimation of their concentrations in orange juice.

Products and Uses The grape or orange flavor in beverages, synthetic juices, soft drinks, ice creams, ices, candies, and bakery products. 

Numerous investigations on orange flavor volatiles showed that their main components are hydrocarbons [1,2,6]. Because of their high odor thresholds, however, their contribution to the overall flavor is rather low. Extensive studies on the flavor of freshly squeezed orange juice have confirmed that the overall flavor impression is predominantly caused by oxygenated... 

Juice-Based Flavors. Fmit juices are concentrated for use ia carbonated beverage flavors. The final juice is concentrated between four to six times its initial strength by removing the water under vacuum it is then pasteurized. Orange, grapefmit, lemon, grape, and apple are the most common fmit juices used ia carbonated beverages. 

The drink is a mandarin-flavored vodka drink, with calamansi lime juice, honey and mint. The calamansi lime is a small, extremely sour lime, popular in the Philippines, that tastes like a lemon crossed with a mandarin orange. 

Ferulic acid has been extensively studied as a precursor of / -vinylguaiacol, the most detrimental off-flavor that forms in orange juice during storage (Rapisarda and others 1998). 

Oranges have shown variable results between locations. When grown in the more arid regions, no peel injury of irradiated fruit was observed. However, Valencia oranges produced in Florida, under humid conditions, showed considerable peel injury with treatment. With 200 krads or lower treatment, the flavor of the juice was as acceptable as that from untreated fruit. At this irradiation level, decay in Valencia oranges was significantly reduced. 

The inverse relationship between limonin content and taste preference was confirmed in another study (41) using a stepwise multiple regression analysis of data from 60 samples of commercial frozen-concentrated orange juice (FCOJ) packed during two seasons. This and a latter report (42) concluded that limonin content was highly correlated with the flavor quality of the juice. 

Comparison of the taste threshold with estimated concentration in orange juice (where available) in Table I reveals that in all cases except octyl acetate and a-pinene, the concentration in orange juice exceeds the taste threshold in water for most values reported. Patton and Josephson (17) postulated that components present in a food at above threshold level make a positive contribution to the flavor, while those present at below threshold level make little or no contribution to flavor. This generalization is now considered an oversimplification, for synergistic effects among food constituents have been shown to decrease the threshold level of some compounds, and nonvolatile constituents are known to either increase or decrease the taste threshold of certain volatile and nonvolatile constituents. 

Limonene, a terpene hydrocarbon, is the major component of orange oil (3), and it is present in orange juice at a level almost 800 times its taste threshold in water. Limonene possesses a weak, citrus-like aroma but does not by itself impart an orangelike flavor note to a bland orange juice base (5 6). Limonene and the other terpene hydrocarbons probably make a significant... 

Interaction of volatile and nonvolatile constituents in foods results in flavor modifications of varying intensities. The effects of 5 -nucleotides on the flavor threshold of octanal (23) and the effects of acid, sugar, and pectin on the flavor threshold of limonene (24) have been studied in orange juice. 

Some 51-nucleotides have been implicated as flavor modifiers, and orange juice is known to contain relatively large quantities of certain 5 -nucleotides, with a total level of about 40 ppm (25, 26). In a study of the influence of six 5 -nucleotides at the 10 ppm level on the taste threshold of octanal in water (Table II), two of the 5 -nucleotides (GMP and ADP) significantly lowered the threshold of octanal (23). GMP is known to enhance flavor in foods, but ADP had been reported to have little or no modifying effect on food flavors (23). Analysis of variance showed that GMP, ADP and GDP enhanced the flavor of octanal in aqueous... 

Influence of Selected Volatile Components on Flavor of a Bland Orange Juice Drink... 

---