Stored orange juice aroma

Bezman Y., Rouseff R.L., Naim M. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice aroma-simUarity, NIF/SNIF GC-O, and GC analyses. Journal of Agricultural and Food Chemistry, 49 5425-5432 (2001). 

Aroma Similarity Evaluation of Stored Orange Juice Fortified by L-Cysteine and N-Acetyl-L-Cysteine... 

Belofsky, H. Plastics Product design and process engineering. Hanser Publisher (1995). Berlinet, C., Ducruet, V., Brillouet, J. M., Reynes, M., and Brat, P. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET). FoodAdditives and Contaminants, 22(2), 185-195 (2005). 

The aroma of oranges changes on storage. In the juice of oranges stored for three weeks at 4°C, the concentrations of esters and especially aldehydes were much lower than in the fresh juice. For instance, the content of (Z)-3-hexenal was only 15%. 

---