Why fresh-squeezed orange juice turns bitter.

Several times recently I have squeezed a large number of oranges, enjoyed some of the delicious fresh-squeezed juice, and then been disappointed by the rest the next day. It tastes bitter, and becomes worse rapidly. This turns out to be the result of naturally occurring limonoate A-ring lactone (aka "LARL," a tasteless substance) breaking down into limonin, which is very bitter tasting. The amount of LARL varies between oranges and throughout the growing season. If there’s any way to arrest the conversion of LARL to limonin in the home-squeezing process, I don’t know about it. 

That “fresh squeezed” orange juice is anything but.

I’m more interested in orange juice than is probably healthy for somebody who doesn’t work in the industry and, as such, I’m excited to see Bloomberg Businessweek shining a spotlight on the horseshit that is "fresh squeezed," "not from concentrate," and "all-natural." These are all lies. It was squeezed months ago. It was concentrated to a point a hair’s breadth from the legal definition of "concentrated." It’s not natural, it’s created in a lab in a process more complicated than Coca-Cola. If you drank the stuff as its stored in giant vats, you’d spit it out—it’s flavorless at best, disgusting at worst. It’s only through adding a cocktail of lab-created flavorings that it takes like something that came out of an orange. Because those lab-created flavorings are based on molecules that are found somewhere—anywhere—in nature, they can be labelled "natural flavors," instead of "artificial flavors."