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Potentiall of Ferulic Acid

Potentiall of Ferulic Acid as a Precursor to Off-Flavors in Stored Orange Juice


MICHAEL NAIM, BENJAMIN J. STRIEM, JOSEPH KANNER, HANNA PELEG

Journal of Food Science Volume 53, Issue 2, pages 500–503, March 1988

 

 

Article first published online: 25 AUG 2006
DOI: 10.1111/j.1365-2621.1988.tb07741.x
http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1988.tb07741.x/abstract

ABSTRACT

The hypothesis that free ferulic acid in stored orange juice contributes to the objectional aroma of p-vinyl guaiacol (PVG) was tested. Single-strength orange juice (SSOJ) contained 185 μg/L free ferulic acid which increased to 316 μg/L after pasteurization. Commercial samples of SSOJ contained 3.7mg/L free ferulic when incubated at 35°C for 28 days; incubation at 50°C, resulted in 9.5 mg/L, while samples kept at 4°C contained 2.9 mg/L. Simultaneously, PVG content in SSOJ increased by 2-(35°C) to 3-(50°C) fold, while addition of ferulic acid accelerated formation of PVG. Inclusion of orange juice with added ferulic acid, produced a less acceptable aroma (laboratory taste panel) than juice incubated without added ferulic acid.

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