This research provides the first empirical evidence linking the odorant 5-vinylguaiacol to the off-putting taste profile.
According to the study's findings, the material is mostly created during pasteurization,
when a natural component of orange juice reacts with cleaning agent residues under the effect of heat.
Having to deal with clove odor is nothing new for the orange juice business.
This off-putting flavor is thought to be mostly caused by 4-vinylguaiacol up till now.
It is especially prevalent in long-term orange juice storage.
This odorant's quantitative determination is thus a well-established component of standard quality controls.