Renal diet orange juice
Generally speaking, beverages that taste consistently the same follow recipes. The reason your store bought orange juice is so consistently flavorful has more to do with chemistry than nature. Flavor packs fabricated for juice geared to these markets therefore highlight different chemicals, the decanals say, or terpene compounds such as valencine. When you make orange juice at home, each batch tastes a little different depending on the oranges you made it from. Yet those in the industry will tell you that the flavor packs, whether made for reconstituted or pasteurized orange juice, resemble nothing found in nature. The truth is, that orange juice you feel so good about buying is probably none of those things. But actually, there is an important stage in between that is an open secret in the OJ industry. Why is it that the Minute Maid never tastes like the Tropicana, but always tastes like its own unique beverage.
After the oranges are squeezed, the juice is stored in giant holding tanks and, critically, the oxygen is removed from them. Juice removed from the fruit is just concentrated fructose without any of the naturally-occurring fiber, pectin, and other goodies that make eating a whole fruit good for you. Juice companies therefore hire flavor and fragrance companies, the same ones that formulate perfumes for Dior and Calvin Klein, to engineer flavor packs to add back to the juice to make it taste fresh. The packs added to juice earmarked for the North American market tend to contain high amounts of ethyl butyrate, a chemical in the fragrance of fresh squeezed orange juice that, juice companies have discovered, Americans favor. Why is the taste and flavor so consistent. The food industry follows its own logic because of the economies of scale.
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