Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice

Samples of commercial orange juice packaged aseptically and stored at 21 degrees C and 26 degrees C were evaluated weekly by a sensory panel using hedonic ratings. Flavor scores were significantly lower than control juice and unacceptable after 1 wk at 26 degrees C and 2 wk at 21 degrees C. The flavor score decreased to 50-60% of the starting value during 6 wk storage. The volatile components, alpha-terpineol and ethyl acetate, increased during storage. A component not identified earlier as a volatile citrus component was identified as 2-(2-butoxycthoxy)ethanol. This and the observed increase in ethyl acetate during storage might have come from the laminated multilayered package liner. Limonene in juice decreased about 40% during storage. Other major volatile components did not change markedly