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A method and system for enhancing the flavor of a fruit juice and a fruit juice made according to these methods. Additionally, the methods may be used to produce a shelf-stable fruit juice that is capable of being stored in non-refrigerated conditions for extended periods of time without the develop

A method and system for enhancing the flavor of a fruit juice and a fruit juice made according to these methods. Additionally, the methods may be used to produce a shelf-stable fruit juice that is capable of being stored in non-refrigerated conditions for extended periods of time without the development of off-flavors. The methods comprise passing the fruit juice through an adsorbent resin which substantially reduces the off-flavor compounds and/or the precursors of off-flavors thereby making a juice which tastes better immediately. Additionally, since substantial amount of the precursors are removed, the off-flavors will not develop, thereby allowing the juice to be stored under non-refrigerated conditions for one or more months without significant degradation of the flavor of the juice.

대표청구항 ▼

1. A method of making a citrus juice beverage comprising: selecting a citrus juice including off-flavor compounds, precursor compounds, or both, and no bitterness; and passing the citrus juice containing off-flavor compounds, precursor compounds, or both through an adsorption resin to produce a

1. A method of making a citrus juice beverage comprising: selecting a citrus juice including off-flavor compounds, precursor compounds, or both, and no bitterness; and passing the citrus juice containing off-flavor compounds, precursor compounds, or both through an adsorption resin to produce a resin-treated citrus juice having reduced levels of the off-flavor compounds, precursor compounds, or both. 2. The method of claim 1, wherein the citrus juice is selected from orange juice, and tangerine juice, or mixtures thereof. 3. The method of claim 1, further comprising the step of removing fine-pulp from the citrus juice prior to passing the citrus juice through the adsorption resin. 4. The method of claim 1, further comprising the step of concentrating the citrus juice after passing the citrus juice through the adsorption resin to form a resin-treated concentrate. 5. The method of claim 4, further comprising the step of adding an additive to the resin-treated concentrate to form a citrus juice base, wherein the additive is selected from sweeteners, flavor systems, pH adjusters, or mixtures thereof. 6. The method of claim 5, further comprising the step of reconstituting the citrus juice base to form a finished citrus juice product. 7. The method of claim 1, further comprising the step of adding an additive to the resin-treated citrus juice to form a finished citrus juice product, wherein the additive is selected from sweeteners, flavor systems, pH adjusters, or mixtures thereof. 8. The method of claim 1, wherein the citrus juice is selected from single strength citrus juice, freshly squeezed citrus juice, or citrus juice concentrate which has been reconstituted. 9. The method of claim 1, wherein greater than about 30% of the off-flavor compounds, precursor compounds, or both are removed as measured by their markers.