March 25/Journal of Technology & Science -- "The aim of this study was to develop a flavor vocabulary (odor, aroma basic tastes and trigeminal/tactile sensations) to describe both fresh-squeezed and thermally processed (commercial) orange juices. Two independent panels located in different countries (Spain and the U.S.) selected a common lexicon using multivariate analysis," U.S. investigators report.

"Two sets of samples were selected and evaluated independently: the American sensory panel analyzed 40 orange juices varied in processing technology (pasteurized, refrigerated from concentrated, frozen concentrated and canned juices) and cultivars (Valencia, Temple, Navel, Hamlin, and Amber Sweet). The Spanish panel analyzed 26 samples that included thermally processed juices (pasteurized and refrigerated from concentrated) and unheated, hand-squeezed juices (Valencia and Navel). A total of 34 common attributes were selected (15 for odor, 12 for aroma, three for basic tastes and four for trigeminal/tactile sensations). Data obtained were analyzed by geometric means, principal components analysis (PCA) and by Kruskal-Wallis test," wrote P.R. Perezcacho and colleagues, University of Florida.