The main reasons for the rusty taste of orange juice are as follows:
Contamination by bacteria and yeast: During the processing of orange juice, bacteria such as lactic acid bacteria, acetic acid bacteria and butyric acid bacteria will multiply rapidly under anaerobic conditions, causing the orange juice to spoil and produce peculiar smells. Yeast can also cause fermentation, produce ethanol and carbon dioxide, and cause the orange juice to change its taste.
Contamination by mold: Molds mainly infect fresh orange raw materials. When the raw materials are mechanically damaged, molds will quickly invade and cause the oranges to rot. Molds in orange juice will destroy pectin, causing turbidity, and decompose the original organic acids to produce new peculiar acids, causing the orange juice to change its taste.
Non-enzymatic browning: Orange juice will undergo non-enzymatic browning during processing and storage, producing black substances and causing the color to deepen. This browning has a greater impact on light-colored orange juice beverages and will cause the orange juice to change color.
