A clove-like off-flavor developing during orange juice processing was attributed to 5-vinylguaiacol, which can be formed by Baeyer-Villiger oxidation of hesperidin with peracetic acid residues originating from cleaning processes. Furthermore, (S)-carvone and vanillin proved to be promising marker compounds for distinguishing between differently pasteurized orange juices, particularly those treated by high pressure processing and juices treated with other methods.
| Date of Completion | 16 Jun 2026 |
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| Original language | German |
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| Awarding Institution | - Technical University of Munich
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| Supervisor | Martin Steinhaus (Supervisor) |
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