CHANGES IN VOLATILE FLAVOR COMPONENTS OF PINEAPPLE ORANGE JUICE AS INFLUENCED BY THE APPLICATION OF LIPID AND COMPOSITE FILMS

Five lipid and composite films were tested for their ability to retain volatile flavor components in Pineapple oranges during storage at 21 °C, By use of a headspace analysis technique, 15 components were detected and quantified in juice from both coated and uncoated stored fruits. Uncoated fruits showed minor increases in ethanol, methanol, acetaldehyde, hexanol, and cis-3-hexenol during storage for 2 days. The coated fruits showed significant increases in components considered important to fresh orange flavor (acetaldehyde, ethyl acetate, ethyl butyrate, and methyl butyrate). Use of beeswax emulsion and TAL Pro-long alone or in combination was the most effective coating in retaining or increasing volatile components. © 1990, American Chemical Society. All rights reserved.