The Effects of Natural Antioxidants on the Degradation of Volatile Components and the Production of Components Leading to Off-Flavors in Orange Drinks Containing a Percentage of Natural Orange Juice
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The effects of three natural antioxidants, two rosemary extracts, Herbalox HT-o® and Herbalox WM-4®, and Tocopherol GT 2, were compared to the synthetic antioxidant BHA. The antioxidants were tested on single fold orange oil, the oxidation levels were monitored using a Ge/MS profile and a peroxide value measurement. A second test was done on an orange drink containing 25% natural orange juice from concentrate. The oxidation levels of the second study were monitored using Solid Phase Microextraction (SPME).
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