EFFECT OF NON-VOLATILE ORANGE JUICE COMPONENTS, ACID, SUGAR, AND PECTIN ON FLAVOR THRESHOLD OF D-LIMONENE IN WATER

Flavor thresholds of d-limonene, the major volatile organic constituent of orange juice, were determined in aqueous solutions of nonvolatile citrus juice constituents, acid, sugar, pectin and combinations thereof. Effects of nonvolatile constituents on precision among flavor panelists were examined. The presence of acid caused a significant increase in the threshold of d-limonene in water. Sugar tended in increase in the threshold of d-limonene in water, while pectin tended to have the opposite effect. Precision among panelists was less when solutions contained acid or pectin than when they contained sugar. Nonvolatile constituents of citrus juices apparently can influence the flavor threshold of volatile organics present in the juice.