Food and Packaging Interactions II - American Chemical Society

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Jinq-Guey Jeng, Ching-Chuang Chen, Shin-Jung Lin, and Chu-Chin Ch Food Industry Research and Development Institute, P.O. Box 246, Hsinchu, Taiwan, Republic of China

Aseptically processed (brik type, Combibloc) orange juices were stored at 4 C, 25 C and 37 C, for 2 days, 1 week, 2 weeks and 4 weeks. Volatile components absorbed by the inner packaging material (PE) were extracted by ether and analyzed by GC an GC-MS. Non-polar terpene and sesquiterpene compounds (limonene and unknown sesquiterpene compounds) were the major components absorbed by the inner packaging material. Polar volatile compounds such as aldehydes (nonanal and decanal) and alcohols (linalool and alpha-terpineol) were also absorbed by the inner packing material. The amount of volatile components absorbed was significantly affected by the duration of time and temperature during storage. The rate of absorption slowed down after one week of storage. Sensory analysis (4 weeks) indicated that juices stored at 4 C had better sensory score compared to those stored at 25 C and 37 C. Off flavors were generated due to degradation of volatile components at higher storage temperatures. Orange juice packed in aseptic carton has been commercially viable in Europe for many years. In the Pacific region, juices drinks (ca. 30% juice content) and beverages packaged in aseptic cartons have been popular items in countries such as Japan, South Korea, Taiwan, and Singapore. With the advent of free trade between United States and Pacific countries, consumption of orange juice (100%) in this region i s expected to grow. It i s also expected that orange juice packed aseptically w i l l become a popular commodity. 0097-6156/91/0473-0187$06.00/0 © 1991 American Chemical Society

Risch and Hotchkiss; Food and Packaging Interactions II ACS Symposium Series; American Chemical Society: Washington, DC, 1991.

188

FOOD AND PACKAGING INTERACTIONS

Although aseptic processing produces high quality products, aseptic orange juice undergoes noticeable flavor changes during storage. These flavor changes may i n h i b i t the market potential of this product (1-4). Marshall et al. (5) indicated orange juice is particularly sensitive to oxidation, non-enzymic browning, and flavor absorption by the polyethylene polymers in contact with the juice. In aseptically packed orange juice, interaction between v o l a t i l e orange juice components and the inner packaging material were reported by several research groups (6-10). The present study investigates the volatile components of orange juice absorbed by the inner packaging material, and those v o l a t i l e components remaining in the juice, after storage at 4 C, 25 C and 37 C, for up to one month. MATERIALS AND METHODS Materials. Unless otherwise stated, a l l other chemicals were of reagent grade. Reagent grade diethyl ether (E. Merck, Darmstadt, W. Germany) was glass d i s t i l l e d . Ethyl cinnamate (internal standard) was obtained from Aldrich (Milwaukee, WI); hydrogen peroxide was obtained from E. Merck (Darmstadt, W. Germany). Orange juice concentrate (63 Brix) was obtained from a local supplier (Chou Chin Industrial Corp., Taiwan). Natural orange flavor was obtained from Fritzsche Dodge & Olcott (No. TW1206, BASF Taiwan L t d . , Taipei, Taiwan). Aseptic packages (ca. 400 ml) were obtained from PKL Corp. (PKL Taiwan Ltd, Taipei, Taiwan). Before being packed with orange juice, each package was f i r s t sealed at one end and then s t e r i l i z e d with 30% hydrogen peroxide and dried with hot a i r under aseptic environment. Aseptic Processing and Packaging of Orange Juice. Figure 1 shows the scheme of the bench top HT ST apparatus and an aseptic packaging system used in the present study. Detailed information about the operation and performance of this system was reported previously (11). Orange juice concentrate was diluted to 11.8 Brix with deionized water and the concentration of natural orange juice flavor was adjusted to 0.019% (w/w) (4). The reconstituted orange juice was pasteurized at 85 C for 45 s, cooled down to 15 C and then de-aerated batchwise (ca. 300 ml) before being transferred to aseptic package. The shape of the finished package looks l i k e a tetrahedron instead of the common brik type. Aseptically packed orange juices were divided into three groups and stored immediately at 4 C, 25 C, and 37 C. Sampling dates were on the 0th, 2nd, 7th, 14th, and 31st day, after processing.


16. JENG ET AL.

Interaction of Orange Juice and Inner Packaging

189

Isolation of V o l a t i l e Components Absorbed bv Inner Packaging Material. Procedures similar to Shimoda et a l . (13) were adopted. One top corner of aseptic orange juice package was cut off, juice was transferred to other container for further use. The empty package was rinsed five times with deionized water and a i r dried. The package was then f i l l e d with 250 ml ethyl ether for 24 hr at room temperature while the opened top corner of the package was restricted by a clamp. The ethyl ether extract was concentrated to about 1.0 ml with a vigreaux column. Ethyl cinnamate was added as internal standard. Isolation of V o l a t i l e Components in Aseptic Orange Juice. Procedures similar to M a r s i l i et a l . (12) were adopted. Orange juice (100 ml) saturated with NaCl was extracted 3 times with ethyl ether (50 ml) , the combined extract was dried over anhydrous sodium sulfate and concentrated to about 1.0 ml with a vigreaux column. Ethyl cinnamate (0.01g/L, 1 ml) was added as internal standard. GC and GC-MS Analysis. V o l a t i l e components extracted from the inner packaging material and orange juice were subjected to gas chromatographic analyses on a Varian 3400 gas chromatograph. A fused s i l i c a column with a stationary phase equivalent to Carbowax 20M (DB-WAX+, 30 m χ 0.32 mm; J& W S c i e n t i f i c , Folsom, CA) was used. The oven temperature was programmed linearly from 50 to 210 C at 2.0 C/min and was held at 210 C for 40 min. Other operating conditions were as follows: injector and detector temperatures, 250 C; makeup nitrogen flow, 30 mL/min; detector hydrogen flow, 30 mL/min; detector a i r flow, 300 mL/min. The samples were injected in the s p l i t mode with a s p l i t r a t i o of 1/10. The linear velocity of the hydrogen carrier flow was 43 cm/s. Quantitative determinations were made on a PC-based integration system (Chem Lab Corp. Taipei, Taiwan). Linear retention indices were calculated by using η - p a r a f f i n s (C8-C25; Alltech Associates, Deerfield, IL) as references (14) . Capillary gas chromatography-mass spectrometry was also carried out on a Varian 3400 gas chromatograph coupled to a Finnigan Mat mass detector (ITD-800, Finnigan, USA). Analytical conditions of gas chromatograph were the same as above. Analytical conditions of MSD were as follows: ion source temperature, 200 C; ionization voltage, 70 eV; electron multiplier voltage, 2050 V. Sensory and S t a t i s t i c Analysis. Sensory evaluations were carried out by 12 experienced panelists. The hedonic 9 point rating scale was adopted. A score of 1 indicated d i s l i k e extremely. A score of 4 indicated the border line of acceptance. A score of 9 indicated l i k e extremely. Duplicate juice samples were evaluated each time. Data were analyzed using analysis of variance (PROC ANOVA) and Duncan's multiple range test procedure of the S t a t i s t i c a l Analysis System (15). Risch and Hotchkiss; Food and Packaging Interactions II ACS Symposium Series; American Chemical Society: Washington, DC, 1991.

190


RESULTS AND DISCUSSION In order to investigate the interaction between aseptically packed orange juice and the inner packaging material, i t i s necessary to set up an imitated or real aseptic processing and packaging system for laboratory usages. Conducting such experiment under commercial aseptic processing and packaging equipment i s not only expensive but also impractical. It i s the reason why FIRDI set up the system shown in Figure 1. Preliminary test results have shown that the quality of aseptic orange juice produced from this system can meet the requirement of commercial processing (11). Figures 2 and 3 show the gas chromatograms of v o l a t i l e components of aseptic orange juice absorbed by the inner packaging material, and v o l a t i l e components remained i n orange juice, respectively, after storage at 25 C for a various periods. GC and GC-NS identifications of v o l a t i l e compounds were accomplished by comparing the retention indices with authentic samples and/or mass spectra with NBS library b u i l t in the MS system. Ethyl cinnamate was added as internal standard. Quantitation was based on the relative peak area between sample and internal standard. There were 24 v o l a t i l e components identified or tentatively identified, which include monoterpenes, sesquiterpenes, terpene alcohols, sesquiterpene alcohols, and aliphatic aldehydes. The identifications were i n good accordance with previous reports (4, 12, 16-20). Tables I, II, and III show the quantitative results of v o l a t i l e components absorbed by the inner packaging material of aseptic packages stored at 4 C, 25 C and 37 C, for 2, 7, 14 and 31 days. Due to a technical problem, data of v o l a t i l e components absorbed at 4 C/7th day, was omitted. During the f i r s t two weeks, the rate of absorption was fast for juices stored at 25 C and 37 C. The rate of absorption leveled off after two weeks. Compared to juice stored at 25 C and 37 C, only moderate amounts of v o l a t i l e components were absorbed for juice stored at 4 C. Tables IV, V, and VI show the quantitative results of v o l a t i l e components remaining i n aseptic orange juice after the aseptic packages were stored at 4 C, 25 C and 37 C, for 0, 2, 7, 14 and 31 days. Within the f i r s t 2 to 7 days, the amount of most v o l a t i l e components remaining in the juice dropped quickly, the rate was faster for juices stored at 25 C and 37 C. Probably due to the oxidation reactions mentioned in previous reports (1-2, 4-6) . There was significant reduction of limonene at higher temperature and longer storage time, on the contrary, alpha-terpineol, one of the most important off


16.

Interaction of Orange Juice and Inner Packaging191

JENG ET AL.

Temp. Sensors

Î

Feed

^

Λ

@-

valve

V Q l v e

Holding

punp -L

Preheating Heating

Cool in)

Laminar Flow (Packaging System)

Figure

1.

Laboratory set

up

at

aseptic

xlilU, JUL

2

β 14

C

2·

processing

and

packaging

system

FIRDI.

Cll

25

«

25

l J * - ~ ~ * L ^ ^

h~

jlL 0.0

11

22

33

44

55

68

77

88

99

Minutes Figure

2.

Gas

chromatogram

of

v o l a t i l e

orange

juice

absorbed

by

the

stored

at

C for

2,

7,

25

0,

components inner 14

and

of

package 31

aseptic when

days.


110

192


Figure

3.

Gas

chroraatogram

in

orange

juice

14

and

days.

31

of

v o l a t i l e

after

storage

components at

25

remained

C for

0,

2,


7,

16. JENG ET AL.


Table I . V o l a t i l e Compounds Eluted from Inner Package After Storage at 4 C f o r 2, 14, and 31 days

date 4C Peak No.

R.I.

1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20 21. 22. 23. 24. 25.

1454 1460 1463 1473 1512 1530 1553 1569 1573 1665 1673 1683 1709 1714 1720

Compound

14 31 2 (Ά sample / A int std)

beta-pinene limonene 4-carene trans-ocimene p-cymene monoterpene mw.136 octanal nonanal l-methyl-4-(2-methyloxiranyl)-7-oxabicyclo [4.1.0]heptane citronellal sesquiterpene mw.204 sesquiterpene mw.204 decanal unknown linalool sesquiterpene mw.204 unknown unknown alpha-terpineol valencene? neral sesquiterpene sesquiterpene perillaldehyde ethyl cinnamate(int std)

0.55 0.06 0.05 0.13

0. 16 52. 59 0.08 0.03 0.03 0.08 0.03 0. 15 0.33

1.06 242. 03 0.35 0. 11 0. 11 0.27 0. 10 0. 19 0.63

0.03 0.05 0.15 0.48 0.12 0.06 0.33 0.23 0.05 0.15 3.05 0.10 0.21 0.33 0.10 1.00

0.09 0. 14 0.49 2. 11 0.31 0. 15 1.66 0.22 0.27 0.,41 10.04 0.,19 0.58 0.,81 0.,17 1.,00

0.05 0. 17 0.52 2.46 4.82 0.45 1.20 0.30 0.34 0.76 9.50 0. 13 0.51 0.84 0. 14 1.00

total

6.23

71.12 267.04


193

194


Table I I . V o l a t i l e Compounds Eluted from Inner Package After Storage at 25 C f o r 2,7, 14, and 31 days

date 25 C Peak No.

R.I.

1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20 21. 22. 23. 24. 25.

1454 1460 1463 1473 1512 1530 1553 1569 1573 1665 1673 1683 1709 1714 1720

Compound

2

31 14 7 (A sample / A i n t std)

0.24 beta-pinene 30.60 limonene 0.08 4-carene 0.02 trans-oc imene 0.07 p-cymene 0.07 monoterpene mw.136 0.04 octanal 0.15 nonanal 0.71 l-methyl-4-(2-methyloxiranyl)-7-oxabicyclo [4.1.0]heptane 0.17 citronellal 0.32 sesquiterpene mw.204 sesquiterpene mw.204 decanal 2.51 unknown 1.88 0.34 linalool 0.68 sesquiterpene mw.204 unknown 0.44 unknown 0.21 0.64 alpha-terpineol 5.52 valencene? 0.51 neral 0.38 sesquiterpene 0.54 sesquiterpene 0.16 perillaldehyde ethyl cinnamate(int std) 1.00

1.18 242.40 0.38 0.11 0.07 0.29 0.12 0.20 0.30

4.1 568.54 0.81 0.19 0.10 0.54 0.21 0.38 0.53

3.43 625.56 1.01 0.21 0.18 0.65 0.16 0.29 1.38

0.12 0.17 0.39 2.27 0.14 0.63 0.83 0.58 0.14 0.52 6.19 0.10 0.39 0.66 0.15 1.00

0.12 0.31 0.85 2.90 0.34 1.24 2.42 0.71 0.31 1.14 14.74 0.30 0.91 1.3 0.31 1.00

0.15 0.30 1.37 2.34 9.12 1.18 3.39 0.82 0.30 2.02 21.96 0.37 1.31 1.95 0.41 1.00

46.28

258.33

603.30

679.86

total


16. JENG ET AL.

195


T a b l e I I I . V o l a t i l e Compounds E l u t e d from I n n e r Package A f t e r S t o r a g e a t 37 C f o r 2, 7, 14, and 31 days

date 37 C Peak No.

R.I.

1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20 21. 22. 23. 24. 25.

1454 1460 1463 1473 1512 1530 1553 1569 1573 1665 1673 1683 1709 1714 1720

Compound

beta-pinene limonene 4-carene trans-ocimene p-cymene monoterpene mw.136 octanal nonanal l-methyl-4-(2-methyloxiranyl)-7-oxabicyclo [4.1.0]heptane citronellal s e s q u i t e r p e n e mw.204 s e s q u i t e r p e n e mw.204 decanal unknown u n a loo 1 s e s q u i t e r p e n e mw.204 unknown unknown alpha-terpineol valencene? neral sesquiterpene sesquiterpene perillaldehyde e t h y l cinnamate(int std)

total

2

1r 14 31 (A sample / A i n t s t d )

0.02 1.88 0.05 0.04 0.05 0.18 0.04 0.06 0.63

0. 46 122. 13 0. 19 0. 04 0. 02 0. 19 0. 05 0. 16 0. 28

0.50 104.50 0.19 0.04 0.05 0.18 0.04 0.16 0.54

1.54 350.29 0.62 0.12 0.11 0.65 0.06 0.12 1.36

0.04 0.26 0.67 1.13 0.03 0.54 0.19 0.10 0.22 5.25 0.09 0.33 0.53 0.12 1.00

0. 09 0. 16 0. 57 2. 15 0. 15 0. 53 1. 14 0. 62 0. 21 0. 83 10. 36 0. 16 0. 57 1. 00 0. 22 1. 00

0.12 0.17 1.00 1.57 1.24 0.37 2.63 0.47 0.28 1.74 16.64 0.28 0.99 1.64 0.49 1.00

0.14 0.32 1.59 1.44 16.72 0.67 3.95 0.71 0.10 2.87 24.44 0.29 1.55 2.50 0.69 1.00

12.45

142.28

135.83

412.85

-


196


T a b l e I V . V o l a t i l e Compounds o f A s e p t i c Orange J u i c e S t o r e d at 4 C f o r 2, 7, 14, and 31 days

Date Peak R . I . Compounds No. CW-20M 1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

1A. 2A. 13. 3A. 15. 4A. 5A. 6A. 7A. 8A.

1457 1463 1473 1511 1530 1538 1553 1557 1570 1575

19. 20. 21. 22. 23. 24. 25.

1665 1673 1683 1709 1714 1720

0

2 7 14 31 (A sample / A i n t s t d )

beta-pinene 136. .02 104. .37 102. 69 79.89 75. 75 4855 4509 6076 6460 limonene 8813 7.92 6.75 9. 57 9,.39 4-carene 10..23 1.92 1. 89 2. 67 t r a n s - o c imene 2 .58 3..21 1.62 1. 26 1. 65 p-cymene 2..13 1,.59 3.54 2. 82 3. 90 monote rpene mw.13 6 3,.90 5..28 octanal 14,.49 11,.01 10. 20 10.35 9. 45 3.30 2. 76 nonanal 3. 27 5,.79 3,.81 l-methyl-4-(2-methyl11,.79 16,.41 14. 55 14.01 9. 96 oxiranyl)-7-oxabicyclo [4.1.0]heptane 1.65 1. 38 1. 47 unk cpd 2 .19 1 .53 7.17 5. 31 6 .48 6.90 unk s e s q u i t e r p e n e m.w.204 6 .48 decanal 35 .25 25 .80 19. 86 20.94 15. 54 0.99 0. 54 0. 96 unk cpd 1 .65 1 .41 linalool 98 .25 93 .60 88. 32 101.70 94. 86 1-octanol 12 .63 11 .91 11. 67 13.77 12. 57 4.92 5. 04 4. 98 4 .95 unk s e s q u i t e r p e n e m.w.204 4 .98 9.30 6.81 8 .58 10.,11 unk s e s q u i t e r p e n e m.w.204 8 .91 21 .99 25 .08 26.,79 31.41 29. 46 1-terpinen-4-ol 0.99 0. 84 0.,81 1 .71 d i h y d r o - 4 , 5 - d i m e t h y l - 2 ( 3 H ) 2 .52 -furanone ? 39 .27 37 .20 40..38 47.01 42. 03 alpha-terpineol 60 .33 60 .21 71..64 68.64 49. 80 valencene? 7 .20 13..08 12.78 5.,37 7 .68 neral 4.41 5. 64 4..38 5 .55 5 .52 sesquiterpene 7..59 6.81 5.,22 6 .51 6 .78 sesquiterpene 2..01 1.68 1.,50 1 .89 1 .98 perillaldehyde 1..00 1.00 1..00 1 .00 e t h y l cinnamate ( i n t s t d ) 1 .00

total

9318

6913

6535

5312 4902


16. JENG ET AL.

197


Table V.Volatile Compounds of Aseptic Orange Juice Stored at 25 C f o r 2, 7, 14, and 31 days

Date Peak R.I. Compounds No. CW-20M 1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

1A. 2A. 13. 3A. 15. 4A. 5A. 6A. 7A. 8A.

1457 1463 1473 1511 1530 1538 1553 1557 1570 1575

19. 20. 21. 22. 23. 24. 25.

1665 1673 1683 1709 1714 1720

0

2 7 14 31 (A sample / A i n t std)

136. 02 87. 00 72 .57 76. 53 68.31 beta-pinene 8813 5431 4369 4822 4011 limonene 10. 23 9.60 8.04 8. 31 5.04 4-carene 3.21 2.61 2 .25 2. 13 1.53 trans-ocimene 2. 13 1.47 1 .26 1.35 0.84 p-cymene 5.28 3.81 3 .12 3.57 2.82 monoterpene mw.136 14. 49 9. 75 8.10 5.37 3.78 octanal nonanal 5.,79 2.97 2 .34 1.80 1.35 11.,79 14. 13 12 .93 11. 79 12.00 l-methyl-4-(2-methyloxiranyl)-7-oxabicyclo [4.1.0]heptane unk cpd 2.,19 1.44 1 .41 1.65 1.14 6.,48 5.91 5 .88 6. 66 4.68 unk sesquiterpene m.w.204 35.,25 16. 62 14 .40 10. 26 6.84 decanal unk cpd 1.,41 1.32 0.78 0. 57 0.39 linalool 98..25 92. 19 87 .81 75. 87 69.51 12..63 12. 3 12 .57 11. 40 10.17 1-octanol 4.,98 4.65 4.41 4.92 4.44 unk sesquiterpene m.w.204 8.,91 7.95 7 .20 8. 55 6.12 unk sesquiterpene m.w.204 21..99 25. 71 26 .58 25. 26 24.81 l-terpinen-4-ol 2..52 0. 84 0.39 0. 57 0.60 dihydro-4,5-dimethyl-2(3H -furanone ? 39..27 41. 61 45 .06 47. 67 54.96 alpha-terpineol 60..33 53. 61 51 .36 76. 8 51.99 valencene? 7..68 6. 48 5 .82 10. 95 4.95 neral 5..52 5.49 3 .57 4. 71 5.04 sesquiterpene 6..78 6. 27 6.12 9. 15 5.49 sesquiterpene 1..98 1.83 1.68 1.,11 1.53 perillaldehyde 1..00 1.,00 1.00 1.00 1.00 ethyl cinnamate (int std)

total

9318

5847

4755

5226


4359

198


T a b l e V I . V o l a t i l e Compounds o f A s e p t i c Orange J u i c e a t 37 C f o r 2, 7, 14, and 31 days

Stored

Date Peak R . I . Compounds No. CW-20M 1. 2. 3. 4. 5. 6. 7. 8. 9.

1146 1184 1225 1232 1238 1258 1266 1361 1425

1A. 2A. 13. 3A. 15. 4A. 5A. 6A. 7A. 8A.

1457 1463 1473 1511 1530 1538 1553 1557 1570 1575

19. 20. 21. 22. 23. 24. 25.

1665 1673 1683 1709 1714 1720

0

2 7 14 31 (A sample / A i n t s t d )

136.02 88.50 76.05 69.57 29.34 beta-pinene 1770 3993 5587 4356 limonene 8813 6.75 3.63 9.27 7.98 4-carene 10.23 1.35 1.98 trans-ocimene 1.95 2.43 3.21 1.17 0.93 1.23 1.35 p-cymene 2.13 2.91 3.90 3.75 3.90 monoterpene mw.136 5.28 2.04 4.56 6.96 octanal 14.49 9.54 0.60 1.35 1.95 2.70 nonanal 5.79 l-methyl-4-(2-methyl11.79 14.94 17.85 20.31 18.00 oxiranyl)-7-oxabicyclo [4.1.0]heptane 0.78 1.17 1.47 1.29 2.19 unk cpd 3.42 5.58 5.64 6.27 6.48 unk s e s q u i t e r p e n e m.w.204 3.06 7.86 decanal 35.25 17.76 9.33 0.27 0.96 1.05 1.11 1.41 unk cpd linalool 98.25 88.50 84.99 73.44 47.73 1-octanol 12.63 11.91 12.24 11.70 10.41 3.72 3.75 3.93 4.65 4.98 unk s e s q u i t e r p e n e m.w.204 3.69 6.42 6.81 7.74 8.91 unk s e s q u i t e r p e n e m.w.204 21.99 26.04 26.58 26.31 22.38 1-terpinen-4-ol 0.54 0.42 0.72 0.93 2.52 dihydro-4,5-dimethyl-2(3H) -furanone ? 39.27 43.29 60.30 74.85 95.79 alpha-terpineol valencene? 60.33 56.40 50.91 53.19 30.96 3.24 6.51 11.19 10.29 neral 7.68 3.57 3.66 2.52 3.63 sesquiterpene 5.52 4.32 6.30 6.06 6.48 6.78 sesquiterpene 1.29 1.08 1.71 1.53 perillaIdehyde 1.98 1.00 1.00 1.00 1.00 1.00 e t h y l cinnamate ( i n t s t d )

total

9318

6003

4760

4390


2062

16. JENG ET AL.


flavor component derived from limonene, increased significantly in juice stored at higher temperature and longer time. Figure 4 shows the summation of t o t a l area of a l l treatments shown in Tables I to VI. It i s very clear that only trace amounts of v o l a t i l e components were absorbed by the inner packaging material when aseptic packages were stored at the lower temperature. However, large amounts of v o l a t i l e components were absorbed when the aseptic packages were stored at the higher temperature. By comparing the rate of absorption and the rate of loss (volatile components remained in j u i c e ) , i t i s interesting to note that oxidation or thermal induced degradation of v o l a t i l e components may have significant effects in determining the quality of aseptic orange juice. Table VII shows the sensory results of a l l treatments in the present study. Aseptic orange juice stored at 4 C showed highest score throughout the whole storage period. By comparison, juice stored at 37 C for two weeks became unacceptable, and significant difference was noted after one week. For juice stored at 25 C, detectable difference was noted after two weeks, but the sensory quality was s t i l l above acceptable level after 4 weeks. Similar results were reported by Marcy et a l . (21).

T a b l e V I I . S e n s o r y S c o r e s o f A s e p t i c Orange J u i c e S t o r e d a t D i f f e r e n t Temperatures Days Temp 0

2

7

14

28

C

6,.00

6.182a

6..29a

6.54a

6..29a

25 C

6..00

6.091a

5..63a

5.49b

4..46b

37 C

6..00

5.958a

3..58b

4.21c

3.,42c

4

NOTE :Duncan's m u l t i p l e range t e s t , s e n s o r y v a l u e s w i t h i n t h e same column w i t h t h e same l e t t e r a r e n o t s i g n i f i c a n t d i f f e r e n t from each o t h e r f o r Ρ < 0.05. Nine p o i n t h e d o n i c s c a l e : l = d i s l i k e e x t r e m e l y ; 9=like extremely.


199

200


Figure

4.

The

summation o f

shown for

Tables

C,

F/37

packages for

2,

stand

components C,

t o t a l I

summation o f

inner 37

i n

25

C and

7,

for

to

peak

IV.

v o l a t i l e

that 14, the

were and

C,

for

2,

of

a l l

components stored

31

days.

juice 7,

at

stand

A/37

absorbed

4 C, F/4,

25

C

F/25

by and

and

volatile

after

14,

treatments

and

A/25

summation o f

remaining i n 37

area

A/4,

and

storage 31

at

days.


4

16. JENG ET AL.


201

Conclusion Quantitative a n a l y s i s o f t h e v o l a t i l e components o f a s e p t i c orange juice absorbed by t h e i n n e r p a c k a g i n g m a t e r i a l and t h o s e remaining in juice, i n c o n j u c t i o n with sensory a n a l y s i s , have l e a d t o t h e conclusion that the storage temperature and time will have a p r o f o u n d e f f e c t upon t h e q u a l i t y o f a s e p t i c orange j u i c e . A b s o r p t i o n of volatile components by t h e i n n e r p a c k a g i n g m a t e r i a l may be important but only t o a c e r t a i n extent. Acknowledgments The t e c h n i c a l a s s i s t a n c e o f Dr. T.-C. Chang, Mr. Steve Ding, Mr. Y.-H. Kuo and Ms. B.-S. Kao, Food I n d u s t r y R e s e a r c h and Development I n s t i t u t e , i s a p p r e c i a t e d . T h i s r e s e a r c h was s u p p o r t e d by Department o f Economics, R e p u b l i c o f C h i n a .

Literature Cited 1. Durr, P., Schobinger, U. 1981, The contribution of some volatiles to the sensory quality of apple and orange juice odour. in "Flavor '81" P. Schreier(ed), Walter de Gruyter, ppl79-192. 2. Graumlich, t. R., Marcy, J. Ε., Adams, J. P. 1986 J. Agric. Food Chem. 34, 402. 3.Sizer, C.E., Waugh, P.L., Edstam, S., and Ackermann, P. 1988, Food Technol. 42: 152. 4. Moshonas, M.G. and Shaw, P.E. 1989, J. Agric. Food Chem. 37: 157. 5. Marshall, M.R., Adams, J.P., and Williams, J.W. 1985, Proceedings of third international conference and exhibition on aseptic package aseptipak '85 p: 299. 6 Ackermann, P.W. and Wartenberg, E.W. 1986, Shelf-life of juices: a comparison between different packages. Report of 19th Symposium of international federation of fruit juice producers. Den Haag, p.143. 7. Mannheim, C. H., Miltz, J., Passy, N. 1988, ACS Symp. Ser. 365 pp 68-82. 8. Hirose, K., Harte, B. R., Giacin, J. R., Miltz, J . , Stine, C. 1988 ACS Symp. Ser. 365 pp 28-41. 9. Halek, G. W., Meyers, Μ. Α., 1989, Packag. Technol. Sci. 2, 141-146. 10.Imai, T., Harte, B.R., Giaicin, J.R. 1990 J. Food Sci. 55(1), 158. 11. Chen, C.-C., Lin, S.-J., Chen, S.-Y., Chen, C.-C., Zen, S.-M., Jeng, J.-G. 1990, Development and evaluation of a laboratory scale aseptic processing and packaging system. Research Report. Food Industry R&D Institute, Hsinchu, Taiwan, ROC. 12. Marsili, R., Kilmer, G., and Miller, N. 1989, LC.GC 7: 778. 13.Shimoda, M., Nitada, T., Kadota, N., Ohta, H., Suetsuna, Κ., Osajima, Y. 1984, Nippon Shokuhin Kogyo Gakkaishi. 30(11), 697-703. 14.Majlat, P. Erdos, Z. Takacs, J. J. Chromatogr. 1974, 91, 89. 15.SAS, 1985,"SAS User's Guide : Statistics."Version 5 ed., SAS Institute, Inc., Cary, NC.


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16. Potter, R. H., Bertels, J.R., Sinki, G., 1985, Proceedings of third international conference and exhibition on aseptic package aseptipak '85: pp 313-338 17. Fleisher, Α., Biza, G., Secord, Ν., Dono, J. 1987, Perfum & Flavor. 12(2), 57. 18. Moshonas ,M.G. and Shaw, P.E. 1987, J . Agric. Food Chem. 35: 161. 19.Swaine,R.L., Swaine, R.L.Jr. 1988, Perf. & Flav. 13(6): 1. 20. MacLeod, A. J., MacLeod, G., Subramanian, G. 1988, Phytochem. 27(7), 2185. 21. Marcy, J . Ε., Hansen, A. P., Graumlich, T.R. 1989, J . Food Sci. 54, 227. RECEIVED

March 11, 1991


Food and Packaging Interactions II - American Chemical Society

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