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Role of pulp in flavor release and sensory perception in orange juice.
J Agric Food Chem. 2004 Jun 30; 52(13):4204-12.JA

Abstract

This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of >2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of <2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular interactions with cloud macromolecules. The amount and the size of the suspended solids critically modified not only the texture perception but also the odor and the overall flavor perception, including the "freshly squeezed" and the "artificial flavor" descriptors. The addition of a natural pulp to low-pulp juices increases the fresh orange juice character, a finding that is explained by both physicochemical (fresh pulp contains high amounts of key aroma compounds, including acetaldehyde and mono- and sesquiterpenes) and cognitive effects, mainly due to the tactile properties of the pulp.

Authors+Show Affiliations

Rega B
Institut National de la Recherche Agronomique, Unité Mixte de Recherche sur les Arômes (UMR Arômes), 17 rue Sully, B.P. 86510, 21065 Dijon, France.
Fournier N
No affiliation info available
Nicklaus S
No affiliation info available
Guichard E
No affiliation info available

MeSH

BeveragesChemical PhenomenaChemistry, PhysicalCitrus sinensisFruitOdorantsRheologySensationTasteVolatilization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

15212470

Citation

Rega, Barbara, et al. "Role of Pulp in Flavor Release and Sensory Perception in Orange Juice." Journal of Agricultural and Food Chemistry, vol. 52, no. 13, 2004, pp. 4204-12.
Rega B, Fournier N, Nicklaus S, et al. Role of pulp in flavor release and sensory perception in orange juice. J Agric Food Chem. 2004;52(13):4204-12.
Rega, B., Fournier, N., Nicklaus, S., & Guichard, E. (2004). Role of pulp in flavor release and sensory perception in orange juice. Journal of Agricultural and Food Chemistry, 52(13), 4204-12.
Rega B, et al. Role of Pulp in Flavor Release and Sensory Perception in Orange Juice. J Agric Food Chem. 2004 Jun 30;52(13):4204-12. PubMed PMID: 15212470.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Role of pulp in flavor release and sensory perception in orange juice. AU - Rega,Barbara, AU - Fournier,Nicole, AU - Nicklaus,Sophie, AU - Guichard,Elisabeth, PY - 2004/6/24/pubmed PY - 2004/8/4/medline PY - 2004/6/24/entrez SP - 4204 EP - 12 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 52 IS - 13 N2 - This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of >2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of <2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular interactions with cloud macromolecules. The amount and the size of the suspended solids critically modified not only the texture perception but also the odor and the overall flavor perception, including the "freshly squeezed" and the "artificial flavor" descriptors. The addition of a natural pulp to low-pulp juices increases the fresh orange juice character, a finding that is explained by both physicochemical (fresh pulp contains high amounts of key aroma compounds, including acetaldehyde and mono- and sesquiterpenes) and cognitive effects, mainly due to the tactile properties of the pulp. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/15212470/Role_of_pulp_in_flavor_release_and_sensory_perception_in_orange_juice_ DB - PRIME DP - Unbound Medicine ER -