The purpose of this study was to evaluate volatile compounds and sensory acceptance of HHP processed orange juice compared with non-processed and pasteurized orange juices. RSM and sniffing were successfully applied for optimization of HS-SPME conditions. The chosen HS-SPME conditions 37 °C during 25 min of exposure properly characterized the volatile profile of HHP processed, pasteurized and non-processed orange juices. HHP processing conditions had an impact on the volatile profile of the juice. Sensory acceptance was higher for non-processed and similar for HHP and pasteurized orange juice. PCA discriminated processed from non-processed orange juice, and HHP from pasteurized orange juice. HHP processed orange juice was characterized by ethyl butanoate, octanal, 1-octanol, linalool, ethyl 3-hydroxyhexanoate, nootkatone and ethyl octanoate. Pasteurized orange juice was characterized by the same compounds as HHP, plus geranyl acetate and apart from ethyl octanoate. Terpinolene, octyl acetate, carveol, carvone, linalyl acetate and δ-elemene characterized non-processed orange juice.

Industrial relevance

HHP processing has been used as an efficient food preservation process in order to meet consumers growing demand for juices with natural-like attributes. Orange juice HHP processing is claimed to inactivate PME and eliminate microorganisms by pressurizing the juice, maintaining freshness, sensorial and nutritive value. This technology is still not being used by the Brazilian juice industry, which presents itself as a whole range of opportunities. Therefore the focus on volatile compounds from Pêra-Rio orange juice is due to its importance for Brazilian citrus industry. In this study orange juice pressurized in a pilot plant was compared to the non-processed and pasteurized orange juice, presenting a new approach for the analysis of volatile compounds, using RSM HS-SPME optimization combined with sniffing, and most importantly, considering the aroma representativeness, in order to properly evaluate the impact of HHP processing on the volatile compounds, responsible for the flavor of the juice and discriminate the volatile profile of the HHP orange juice compared with non-processed and pasteurized orange juice. Sensory acceptance of HHP processed orange juice was also performed to verify if changes in volatile profile were perceived by consumers.

中文翻译：

---

HHP处理对Pêra-Rio橙汁的挥发性成分和感官接受度的影响

这项研究的目的是评估与未经加工和巴氏杀菌的橙汁相比，HHP加工橙汁的挥发性化合物和感官接受度。RSM和嗅探已成功应用于HS-SPME条件的优化。所选择的HS-SPME在25分钟的暴露条件下于37°C的条件下正确表征了HHP加工，巴氏灭菌和未加工的橙汁的挥发性。HHP加工条件对果汁的挥发性特征有影响。未加工的感官接受度较高，而HHP和巴氏杀菌的橙汁的感官接受度更高。PCA将未经加工的橙汁与已加工的橙汁区别开来，将巴氏消毒的橙汁与HHP区别开来。HHP加工的橙汁的特征在于丁酸乙酯，辛酸，1-辛醇，芳樟醇，3-羟基己酸乙酯，Nootkatone和辛酸乙酯。巴氏杀菌的橙汁的特征在于与HHP相同的化合物，再加上乙酸香叶酯和辛酸乙酯。萜品油烯，乙酸辛酯，香芹酚，香芹酮，乙酸芳樟酯和δ-榄香烯的特征是未经加工的橙汁。

行业相关性

HHP加工已被用作一种有效的食品保鲜过程，以满足消费者对具有天然风味的果汁日益增长的需求。据称，橙汁HHP加工可通过对果汁加压，保持新鲜度，感官和营养价值来灭活PME并消除微生物。巴西果汁行业仍未使用该技术，因为巴西果汁行业存在很多机遇。因此，对Pêra-Rio橙汁中的挥发性化合物的关注是由于其对巴西柑橘行业的重要性。在这项研究中，将中试厂加压的橙汁与未经加工和巴氏灭菌的橙汁进行了比较，提出了一种使用RSM HS-SPME优化与嗅探相结合的分析挥发性化合物的新方法，最重要的是，考虑到香气的代表性，为了适当地评估HHP加工对挥发性化合物的影响，使果汁具有风味，并与未加工和巴氏灭菌的橙汁相比，区分HHP橙汁的挥发性特征。还对HHP加工过的橙汁进行了感官接受，以验证消费者是否察觉到挥发性特征的变化。