Abstract
Off-flavor development in clear bottled citrus juices by photosensitized oxidation of chlorophylls during storage under the fluorescent light exposure was summarized. The citrus-like aroma was decreased due to oxidation of terpenoid while various odor-active aliphatic carbonyl compounds which smell metallic or oily were observed by fluorescent light exposure. The major compound contributing to the light-induced off-flavor was identified as 1-octen-3-one. The light-induced off-flavor was rapidly developed by the fluorescent light irradiation 1 day. It was proven that the photosensitivity of the chlorophylls promoted the oxidation of lipid, which was precursor of 1-octen-3-one, and the chlorophyll photosensitivity was increased at low pH. Antioxidation treatment such as the addition of vitamin C and the use of oxygen barrier plastic bottles are effective for the control of off-flavor development.
