Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 ℃) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing. PRACTICAL APPLICATION: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

中文翻译：

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甘蔗汁在热加工过程中香气特征的降解及香气相关化合物、PPO活性和抗氧化能力的变化

本研究评估了甘蔗汁在不同温度（90、100 和 110 ℃）和处理时间（10 s、20 s 和 30 s）下热处理过程中香气特性和香气相关属性的变化。香气化合物挥发性的变化非常复杂，并且与热处理条件有关。甘蔗汁的果糖、丝氨酸和谷氨酸在高温处理时先升高，后降低。酚类化合物和 PPO 活性在整个热处理过程中呈现下降趋势。基于本研究所有数据的聚类分析，甘蔗汁的热加工大致可分为三个阶段。糖、氨基酸和酚类化合物可能是香气恶化反应的重要潜在前体。香气相关化合物和酶活性的综合分析有利于研究甘蔗汁香气的降解机理，为优化果汁加工提供理论依据。实际应用：本研究展示了甘蔗汁在热处理过程中香气品质和相关化合物的变化过程。这有助于找出甘蔗汁和其他热敏感果汁中香气退化的原因。我们的手稿为未来研究果蔬汁加工过程中的香气质量控制和参数优化奠定了基础。为果汁加工优化提供理论依据。实际应用：本研究展示了甘蔗汁在热处理过程中香气品质和相关化合物的变化过程。这有助于找出甘蔗汁和其他热敏感果汁中香气退化的原因。我们的手稿为未来研究果蔬汁加工过程中的香气质量控制和参数优化奠定了基础。为果汁加工优化提供理论依据。实际应用：本研究展示了甘蔗汁在热处理过程中香气品质和相关化合物的变化过程。这有助于找出甘蔗汁和其他热敏感果汁中香气退化的原因。我们的手稿为未来研究果蔬汁加工过程中的香气质量控制和参数优化奠定了基础。