USDA-ARS Horticultural Research Laboratory, Fort Pierce, FL 34954, USA.
J Sci Food Agric. 2012 Aug 15;92(10):2029-42. doi: 10.1002/jsfa.5587. Epub 2012 Jan 30.
Fresh orange juice is perceived to be more wholesome than processed juice. Fresh juice may have flavor and nutrients that differ from pasteurized or processed juice.
'Hamlin' and 'Valencia' oranges were extracted using a commercial food service juicer, pasteurized or not, resulting in fresh-commercial juice (FCJ) or pasteurized juice (FCPJ) for comparison with pasteurized processed juice (PPJ) in 2009, and gently hand-squeezed 'Valencia' juice (HSJ) in 2010 for quality attributes. There was higher peel oil, lower pectin content, and less cloud loss in FCJ/FCPJ compared to PPJ and HSJ regardless of pasteurization. Titratable acidity was generally higher and the ratio of solids to acids lower in FCJ/FCPJ or HSJ compared to PPJ. FCJ/FCPJ had generally higher levels of most aroma volatiles than did PPJ and, overall, the highest esters and terpenes, while methanol and ethanol levels were highest in HSJ. For sensory evaluation, FCJ/FCPJ had more peel oil and PPJ more cooked flavor than other samples, while 'Valencia' HSJ was preferred over the other juices.
High peel oil content and thermo-pasteurization process decreased cloud loss of orange juice. Extraction and finishing processes rather than pasteurization or oil content were major factors in influencing orange juice flavor quality.
新鲜橙汁被认为比加工果汁更健康。新鲜果汁可能具有不同于巴氏杀菌或加工果汁的风味和营养成分。
在 2009 年，使用商业食品服务榨汁机提取“哈姆林”和“瓦伦西亚”橙子，进行巴氏杀菌或不进行巴氏杀菌，分别制成新鲜商业果汁（FCJ）或巴氏杀菌果汁（FCPJ），与巴氏杀菌加工果汁（PPJ）进行比较，2010 年还制备了温和手工挤压的“瓦伦西亚”橙汁（HSJ）用于质量属性研究。无论巴氏杀菌与否，FCJ/FCPJ 的果皮油含量较高、果胶含量较低、浊度损失较少，与 PPJ 和 HSJ 相比，可滴定酸度普遍较高，固酸比较低。FCJ/FCPJ 中的大多数香气挥发物水平普遍高于 PPJ，总的来说，酯类和萜烯类含量最高，而甲醇和乙醇水平在 HSJ 中最高。在感官评价方面，FCJ/FCPJ 的果皮油含量较高，PPJ 的煮熟风味比其他样品更浓，而“瓦伦西亚”HSJ 比其他果汁更受欢迎。
高果皮油含量和热巴氏杀菌过程降低了橙汁的浊度损失。提取和完成过程而不是巴氏杀菌或油含量是影响橙汁风味质量的主要因素。
