Next Article in Journal
Triticale Bran Alkylresorcinols Enhance Resistance to Oxidative Stress in Mice Fed a High-Fat Diet
Next Article in Special Issue
Effects of Matrix Composition on Detection Threshold Estimates for Methyl Anthranilate and 2-Aminoacetophenone
Previous Article in Journal
Physical and Antimicrobial Properties of Starch-PVA Blend Films as Affected by the Incorporation of Natural Antimicrobial Agents
Article Menu

Export Article

Open AccessArticle
Foods 2016, 5(1), 4; doi:10.3390/foods5010004

Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons

USDA, ARS, U.S. Horticultural Research Laboratory, 2001 S. Rock Rd, Fort Pierce, FL 34945, USA
Author to whom correspondence should be addressed.
Academic Editor: Christopher J. Smith
Received: 25 November 2015 / Revised: 12 December 2015 / Accepted: 23 December 2015 / Published: 4 January 2016
(This article belongs to the Special Issue Flavour Volatiles of Foods)
View Full-Text   |   Download PDF [1825 KB, uploaded 5 January 2016]   |  


Florida “Valencia” oranges have a wide harvest window, covering four months after first reaching the commercial maturity. However, the influence of harvest time on juice flavor chemicals is not well documented, with the exception of sugars and acids. Therefore, we investigated the major flavor chemicals, volatile (aroma), non-volatile (taste) and mouth feel attributes, in the two harvest seasons (March to June in 2007 and February to May in 2012). Bitter limonoid compounds, limonin and nomilin, decreased gradually. Out of a total of 94 volatiles, 32 increased, 47 peaked mid to late season, and 15 decreased. Juice insoluble solids and pectin content increased over the season; however, pectin methylesterase activity remained unchanged. Fruit harvested in the earlier months had lower flavor quality. Juice from later harvests had a higher sugar/acid ratio with less bitterness, while, many important aroma compounds occurred at the highest concentrations in the middle to late season, but occurred at lower concentrations at the end of the season. The results provide information to the orange juice processing industry for selection of optimal harvest time and for setting of precise blending strategy. View Full-Text
Keywords: Citrus sinensis; maturity; orange juice; volatile; aroma; flavor; bitterness; limonoid Citrus sinensis; maturity; orange juice; volatile; aroma; flavor; bitterness; limonoid

Figure 1

This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Bai, J.; Baldwin, E.A.; McCollum, G.; Plotto, A.; Manthey, J.A.; Widmer, W.W.; Luzio, G.; Cameron, R. Changes in Volatile and Non-Volatile Flavor Chemicals of “Valencia” Orange Juice over the Harvest Seasons. Foods 2016, 5, 4.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top