Changes in volatile flavor constituents in pasteurized orange juice during storage

Pasteurized orange juice which was packaged in laminated gable top cartons was stored for the expected shelf-life of 9 weeks at 2C and at −18C (control sample). Periodic quantitative analysis of 46 volatile constituents by headspace gas chromatography (HSGC) showed a gradual decrease during the first 4 weeks and a more rapid drop after 5–6 weeks of storage. The decrease was greater for water soluble than for oil soluble constituents. HSGC of the laminated composite carton revealed an initial rapid absorption of many volatile constituents. A sensory panel found a significant decrease in the hedonic rating of juice stored for 7 weeks at 2C compared with that for the starting juice. Triangle difference and paired preference tests showed no differences between juices stored at 2C and those stored at −18C for the same length of time, and no preference for either juice stored at 7 or 9 weeks for the same length of time.