Abstract: Commercially processed orange juice products, including frozen orange juice concentrates, which are closer to hand-squeezed orange juice in character are disclosed. At single-strength, these products have a viscosity of about 7 centipoise or less (at 8.degree. C.) and a titratable oil content of about 0.015% or less. These products are further characterized by an orange aroma and flavor component which has a higher ratio of certain desirable "fresh" and "orangey" compounds, relative to certain less desirable orange compounds, when compared to current commercial orange juice products prepared from orange juice concentrate.

Abstract: Low viscosity evaporative orange juice concentrates having less cooked off-flavor, as measured by the % retained valencene, are disclosed. These concentrates are preferably obtained by an evaporative concentration process which starts with a feed juice having a relatively low viscosity and sinking pulp level and which heats this feed juice to temperature no higher than about 180.degree. F. to avoid the generation of cooked off-flavor. In addition, the juice, at a critical solids content, is headed under vacuum to temperatures in the range of from about 160.degree. to about 180.degree. F. under conditions of high shear across the heated surface of the evaporator to insure effective deactivation of pectinesterase enzymes initially present in the feed juice.