A Comparison of Processed and Fresh Squeezed ‘Hamlin’ Orange Juice—Flavor Quality

Jinhe Bai, Elizabeth Baldwin, Anne Plotto, Randall Cameron, Bryan L. Ford, Gary Luzio, John Manthey, Jan Narciso, Sharon Dea


‘Hamlin’ orange juice was extracted using a commercial food service juicer (“fresh squeezed”) followed or not with pasteurization and compared to pasteurized processed juice for quality attributes. There was much higher peel oil content (introduced from the flavedo), but lower insoluble solids and pectin content (introduced from albedo and segment membranes) in fresh squeezed juice compared to processed juice. Fresh-squeezed juice had less cloud loss in comparison with processed juice regardless of pasteurization. Titratable acidity (TA) was higher and the ratio of soluble solids to TA was lower in fresh squeezed juice. The fresh squeezed juices had higher concentrations of hexanal, octanal, 2-methylpropanol, hexanol, cis-3-hexenol, trans-2-hexenol, octanol, α-pinene, sabinene, myrcene, limonene, methyl butanoate and ethyl butanoate, but lower concentrations of terpinen-4-ol and α-terpineol than processed juice. There were no differences between samples for preference or sweetness in sensory evaluations. However, the fresh juice had favorable attributes indicated by the higher sensory scores for freshness, mouthfeel and a lower score of cooked flavor, an unfavorable attribute associated with processing. The results indicate that extraction and finishing processes rather than pasteurization were major factors in influencing the orange juice flavor quality.


peel oil, insoluble solids, cloud, sensory

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