The study of small molecules based on “fingerprint” approaches and non-target methodologies has been used to understand changes caused during natural or industrial processes. In this work, chemometrics was applied to evaluate changes according to the volatile composition of orange juice subjected to ozone and plasma processing, and its influence on the flavor compounds of the juice. HS-SPME-GC/MS analysis was able to differentiate the juices processed by ozone and plasma, mainly showing the oxidation of limonene, y-terpinene, and linalool to the orange off-flavor components α-terpineol and terpinen-4-ol, the formation of decanal, and the degradation of p-cymene. The multivariate chemical analysis of volatile compounds of orange juice indicated a significant difference between juices treated with short-period ozone treatment (1 to 3 min) and using long-period ozone treatment and plasma treatment.

基于“指纹”方法和非目标方法的小分子研究已用于了解自然或工业过程中引起的变化。在这项工作中，化学计量学被用于评估经过臭氧和等离子体处理的橙汁的挥发性成分及其对果汁风味化合物的影响的变化。HS-SPME-GC / MS分析能够区分臭氧和血浆处理过的果汁，主要显示柠檬烯，γ-萜品烯和芳樟醇被氧化为橙味异味成分α-萜品醇和萜品醇-4-醇， can的形成和p的降解-cymene。橙汁中挥发性化合物的多变量化学分析表明，用短期臭氧处理（1至3分钟）处理过的果汁与采用长期臭氧处理和血浆处理的果汁之间存在显着差异。