39F-2

Z. AYHAN¹, Q. H. Zhang, and D. B. Min. (1) Food Science & Technology, The Ohio State University, 2121 Fyffe Road, Columbus, OH 43210

A study investigating effects of both Pulsed Electric Fields (PEF) processing and packaging materials on flavor quality of orange juice in a commercial or near commercial scale will extend the previous studies to industrial practice.

Effects of PEF processing, packaging materials, storage temperature and time on selected orange juice flavor compounds were investigated using a pilot plant scale integrated PEF processing and glove box packaging system.

Single strength orange juice was treated with PEF with electric field strength of 35 kV/cm for 59 microseconds. PEF treated orange juice was filled into presterilized bottles in a sanitized glove box integrated with the pilot plant scale PEF processing system. D-limonene, a-pinene, myrecene, ethly butyrate, octanal, decanal and linalool were tested in orange juice filled in PET, LDPE, HDPE and glass bottles stored at 4C and 22C. The changes in flavor were determined using both analytical method and sensory analysis. Solid-phase mixroextraction (SPME)-gas chromatography (GC) was used as an analytical method. Nine-point hedonic scale was used to determine degree of liking and intensity level of overall flavor using a trained panel.

PEF processing did not cause significant flavor loss. In contrast, some flavor compounds such as limonene were increased in amount after PEF processing. Packaging materials and storage temperature played important roles on flavor during storage of three months. Glass, as a control, was the best material to keep fresh orange juice flavor during refrigerated storage. Hydrocarbons such as limonene, myrecene and a-pinene were sorbed in greater extend by polyethylene packages. Among plastic materials used, PET was the best material to keep fresh orange juice flavor.

This study at pilot plant scale using integrated PEF processing and glove box packaging system provides better understanding of flavor changes that occurs during storage of orange juice packaged in preformed bottles.