Chemical Changes during Storage of an Alcoholic Orange Juice Beverage

Authors

  • M. RODRIGUEZ,

    1. Authors Sadler and Braddock are with the Univ. of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. Author Rodriguez is with Cadbury-Schweppes, Inc., Beverage Technical Center, 30 Trefoil Park, Trumbull, CT 06611. Author Sims is with the Univ. of Florida, IFAS, Dept. of Food Science & Human Nutrition, Gainesville, FL 32611.
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  • G.D. SADLER,

    1. Authors Sadler and Braddock are with the Univ. of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. Author Rodriguez is with Cadbury-Schweppes, Inc., Beverage Technical Center, 30 Trefoil Park, Trumbull, CT 06611. Author Sims is with the Univ. of Florida, IFAS, Dept. of Food Science & Human Nutrition, Gainesville, FL 32611.
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  • C.A. SIMS,

    1. Authors Sadler and Braddock are with the Univ. of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. Author Rodriguez is with Cadbury-Schweppes, Inc., Beverage Technical Center, 30 Trefoil Park, Trumbull, CT 06611. Author Sims is with the Univ. of Florida, IFAS, Dept. of Food Science & Human Nutrition, Gainesville, FL 32611.
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  • R.J. BRADDOCK

    1. Authors Sadler and Braddock are with the Univ. of Florida, IFAS, Citrus Research & Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. Author Rodriguez is with Cadbury-Schweppes, Inc., Beverage Technical Center, 30 Trefoil Park, Trumbull, CT 06611. Author Sims is with the Univ. of Florida, IFAS, Dept. of Food Science & Human Nutrition, Gainesville, FL 32611.
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  • Florida Agricultural Experiment Station Journal Series No. R-00555.

  • Author Rodriguez gratefully acknowledges M.S. degree fellowship support from Heublein, Inc., Hartford, CT. The assistance of Mr. M. Klim with the GC/MS analysis is appreciated.

ABSTRACT

Chemical stability of a pasteurized, noncarbonated, alcoholic orange juice beverage, (8% ethanol and 30% reconstituted Valencia frozen concentrated orange juice), was investigated. It was hot-filled into clear glass bottles under nitrogen and subjected to 14-wk storage at 4, 25, and 40°C. pH, °Brix, titratable acidity, and % alcohol remained constant throughout storage. Accumulation of furfural and darkening paralleled ascorbic acid degradation. The beverage exhibited 25 times more browning at 40°C and 9 times more at 25°C than at 4°C after 14-wk. d-Limonene decreased at all temperatures. Nitrogen headspace slightly improved stability at 40°C. Time and temperature were most significant in storage and long-tem shelf-life could only be achieved with refrigeration.

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