Orange Juice Off-Flavor: What Scientists Found Out

This research provides the first empirical evidence linking the odorant 5-vinylguaiacol to the off-putting taste profile. 

According to the study's findings, the material is mostly created during pasteurization, 

when a natural component of orange juice reacts with cleaning agent residues under the effect of heat. 

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Having to deal with clove odor is nothing new for the orange juice business. 

This off-putting flavor is thought to be mostly caused by 4-vinylguaiacol up till now.  

It is especially prevalent in long-term orange juice storage.  

This odorant's quantitative determination is thus a well-established component of standard quality controls. 

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