Flavor Compound Abundances in Orange Juice Comparison Using Purge and Trap
Before the advent of orange juice from concentrate, people would fresh squeeze oranges for their juice. Concentrate helped make orange juice easier to make and increased its popularity. Following concentrate, manufacturers used flash pasteurization and created ready to drink orange juice and again sales increased. Due to disease in the orange groves and the possibility of the crops getting destroyed by frost, the production of orange juice has gotten more expensive. The increase in production costs creates competition within the orange juice industry to create an orange juice that the public will enjoy and increase their consumption. This application will look at the flavor compound abundances of three different brands of orange juice using purge and trap concentration.
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