Abstract：
:The contents of volatile aroma compounds in orange juice vary after high hydrostatic pressure (HHP) processing and pasteurization, and hence gas chromatography-mass spectrometry has potential for discriminating between orange juice samples according to the processing method. Effects of HHP processing and pasteurization on orange juice were investigated immediately after processing and after storage for 28 days at 4 °C. Processing decreased the contents of most terpenes and esters and increased those of alcohols and aldehydes. Volatile compounds that could serve as discriminant indicators of HHP processing and pasteurization were heptanal, (E)-2-heptenal, (E)-2-nonenal, and d-carvone and β-terpineol, p-mentha-1,5-dien-8-ol, carveol, and β-copaene, respectively. The discrimination abilities of pH, ascorbic acid, total soluble solids, and color were compared with those of volatile compounds, which were found to be lower. The compounds d-carvone and β-terpineol could be used as discriminant indicators of HHP-treated and pasteurized orange juice, respectively, throughout the storage period.
journal_name
Food Chemjournal_title
Food chemistryauthors
Bi S,Sun S,Lao F,Liao X,Wu Jdoi
10.1016/j.foodchem.2019.125913subject
Has Abstractpub_date
2020-05-01 00:00:00pages
125913eissn
0308-8146issn
1873-7072pii
S0308-8146(19)32051-5journal_volume
311pub_type
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