4204
J. Agric. Food Chem. 2004, 52, 4204−4212
Role of Pulp in Flavor Release and Sensory Perception in Orange Juice BARBARA REGA,†,‡ NICOLE FOURNIER,† SOPHIE NICKLAUS,† ELISABETH GUICHARD*,†
AND
Institut National de la Recherche Agronomique, Unite´ Mixte de Recherche sur les Aroˆmes (U.M.R. Aroˆmes), 17 rue Sully, B.P. 86510, 21065 Dijon, France, and Dipartimento di Scienze degli Alimenti, Universita` degli Studi di Napoli “Federico II”, via Universita` 100, 80055 Portici, Italy
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of >2 µm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of
