Storage Flavor Defects in Orangegg

Orangegg was prepared by adding thawed orange juice to blended fresh whole egg; it was then stored at 4 C. Without additional treatment, orangegg developed an undesirable flavor after 2 days of storage. With the addition of the antioxidant Tenox 2 (to give 200 ppm BHA), the drink remained palatable and free of the off-flavor after 14 days storage. Gas-liquid chromatographic (GLC) analysis of volatile materials in the untreated stored or-angegg by the headspace gas-sampling method showed that increases in n-pentanal and n-hexanal paralleled the development of the off-flavor. Tenox, added to orangegg, controlled the oxidation, so that there was virtually no increase in these aldehydes during storage.