Chemical Changes during Storage of an Alcoholic Orange Juice Beverage

Chemical stability of a pasteurized, noncarbonated, alcoholic orange juice beverage, (8% ethanol and 30% reconstituted Valencia frozen concentrated orange juice), was investigated. It was hot‐filled into clear glass bottles under nitrogen and subjected to 14‐wk storage at 4, 25, and 40°C. pH, °Brix, titratable acidity, and % alcohol remained constant throughout storage. Accumulation of furfural and darkening paralleled ascorbic acid degradation. The beverage exhibited 25 times more browning at 40°C and 9 times more at 25°C than at 4°C after 14‐wk. d‐Limonene decreased at all temperatures. Nitrogen headspace slightly improved stability at 40°C. Time and temperature were most significant in storage and long‐tem shelf‐life could only be achieved with refrigeration.