Flavor Evaluations of Florida Frozen Concentrated Orange Juice Blended from Concentrates Produced with Varying Extraction Yields

Flavor evaluations are presented for two samples of frozen concentrated orange juice (FCOJ). Each sample of 42°Brix commercial type FCOJ was prepared by blending concentrates of juices of four cultivars (27% Hamlin, 20% Pineapple, 50% Valencia and 3% Murcott). One sample was made only with concentrates from low yield juices of each cultivar and the other sample was made only from concentrates from high yield juices of the four cultivars. Both the samples were rated very good flavor when graded according to USDA standards for grades of FCOJ, but showed lower scores for high yield than for low yield juices. Results of six industry flavor panel evaluations are presented.