INTERACTION OF ORANGE JUICE AND INNER PACKAGING MATERIAL OF ASEPTIC PRODUCT

Aseptically processed (brik type, Combibloc) orange juices were stored at 4 C, 25 C and 37 C, f or 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.