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

Mexican orange juice bottled without pasteurization and frozen, or orange juice that was pasteurized, bottled, and frozen or orange juice pasteurized and stored at 1 degreesC in plastic bins was sampled monthly for eight months. Juice density, cloud, and fructose levels were all significantly (P < 0.05) affected by the method of processing. Pasteurization reduced orange juice ascorbic acid concentrations. The concentrations of acetaldehyde and ethyl acetate were highest in unpasteurized juice. <alpha>-pinene, beta -myrcene, limonene, alpha -terpineol, 1-hexanol, 3-hexen-1-ol and sabinene concentrations were highest in the unpasteurized juice. (C) 2001 Elsevier Science Ltd. All rights reserved.