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orange juice

General Material Information

Trivial Name orange juice
FDA UNII Search
FDA Mainterm 977059-38-3 ; ORANGE, JUICE
Synonyms
  • orange juice FCOJ package
  • orange juice NFC package
  • orange juice powder dehydrates
  • orange juice replacer
  • orange pomace
  • orange pomace and enzyme-treated orange pomace

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Literature & References

Pubchem (cas):977059-38-3
Publications by PubMed
Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids.
Identifying flavor preference subgroups. Genetic basis and related eating behavior traits.
Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
Identification of sensory attributes that drive consumer liking of commercial orange juice products in Korea.
Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel.
Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
Microbial oxidation of (-)-α-pinene to verbenol production by newly isolated strains.
Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).
Selection of surrogate bacteria in place of E. coli O157:H7 and Salmonella Typhimurium for pulsed electric field treatment of orange juice.
Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
Identification of sulfur volatiles in canned orange juices lacking orange flavor.
Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.
Influence of white reference measurement and background on the color specification of orange juices by means of diffuse reflectance spectrophotometry.
Metabolic engineering of plant cells for biotransformation of hesperedin into neohesperidin, a substrate for production of the low-calorie sweetener and flavor enhancer NHDC.
Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
The effect of flavoring oral rehydration solution on its composition and palatability.
Role of pulp in flavor release and sensory perception in orange juice.
Solid phase microextraction (SPME) of orange juice flavor: odor representativeness by direct gas chromatography olfactometry (D-GC-O).
Fate of salmonellae in citrus oils and aqueous aroma.
Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
Cinnamaldehyde content in foods determined by gas chromatography-mass spectrometry.
Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
Can oral rehydration solution be safely flavored at home?
Propionibacterium cyclohexanicum sp. nov., a new acid-tolerant omega-cyclohexyl fatty acid-containing propionibacterium isolated from spoiled orange juice.
Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.
Sensory perception and pleasantness of food flavors in elderly subjects.
Cardiovascular reactivity as a predictor of alcohol consumption in a taste test situation.
Blind comparison of patient preference for Flavored Colestid Granules and Questran Light.
The transfer of alcohol to human milk. Effects on flavor and the infant's behavior.
Orange juice quality with an emphasis on flavor components.
Enzymatic removal of diacetyl from beer. 3. Enzyme protection and regeneration of cofactor.

Other Information

FDA Substances Added to Food (formerly EAFUS):View
Export Tariff Code:3301.12.0000
FDA Listing of Food Additive Status:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Citrus
orange
General comment Orange

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents and adjuvants
Recommendation for orange juice usage levels up to:
not for fragrance use.

Safety references

ClinicalTrials.gov:search
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
Chemidplus:0977059383