ABSTRACT
Citrus flavors are among the most popular fruit flavors for beverages. The three homologous straight-chain aldehydes octanal, nonanal, and decanal have long been implicated as important contributors to orange flavor. Ethyl acetate is one of the major esters in fresh orange juice but is present at less than its flavor threshold value in water and probably does not make a direct contribution to orange flavor. Some of these drinks contain juice plus added flavorings, while others contain natural or synthetic flavorings to provide all of the orange flavor. There are several classes of components–terpenes, aldehydes, esters, and alcohols–that contribute to the distinct flavor of orange. The small fruit of the kumquat, which is in the genus Fortunella rather than Citrus, contain acidic juice with a sweet-flavored peel, and they can be eaten whole. Surprisingly few volatile sulfur compounds have been identified or implicated as important to the flavor of citrus juices.
