Abstract: A method and system for enhancing the flavor of a fruit juice and a fruit juice made according to these methods. Additionally, the methods may be used to produce a shelf-stable fruit juice that is capable of being stored in non-refrigerated conditions for extended periods of time without the development of off-flavors. The methods comprise passing the fruit juice through an adsorbent resin which substantially reduces the off-flavor compounds and/or the precursors of off-flavors thereby making a juice which tastes better immediately. Additionally, since substantial amount of the precursors are removed, the off-flavors will not develop, thereby allowing the juice to be stored under non-refrigerated conditions for one or more months without significant degradation of the flavor of the juice.