The NOVA food classification system, divides foods into four categories, namely unprocessed and minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. With the recently increasing pursuit of healthy diets, special attention to minimally processed foods has become crucial. According to NOVA, freshly squeezed, high pressure processing (HPP) and pasteurized orange juice are minimally processed foods. In this study, the differences in the quality and composition of these minimally processed juice are explored, as it was found that their traditional quality characteristics were too weak to illustrate their difference. However, based on untargeted metabolomics, two differential compounds were identified between freshly squeezed and HPP orange juice, in addition to 15 differential compounds between freshly squeezed and pasteurized orange juice. Moreover, all the pasteurized orange juice in this study was deemed to be out of the acceptance area of freshly squeezed and HPP orange juice in a data-driven soft independent modeling of class analogy (dd-SIMCA) model based on volatile overview. The results of this study provide data for clarifying the compositional differences between minimally processed juice for their further subclassification.

NOVA食品分类系统将食品分为四类，即未加工和微加工食品、加工烹饪原料、加工食品和超加工食品。随着最近对健康饮食的日益追求，对微加工食品的特别关注变得至关重要。据 NOVA 称，鲜榨、高压加工 (HPP) 和巴氏杀菌橙汁属于最低加工食品。在这项研究中，探索了这些微加工果汁的质量和成分的差异，因为发现它们的传统质量特征太弱，无法说明它们的差异。然而，基于非靶向代谢组学，在鲜榨橙汁和 HPP 橙汁之间鉴定出两种不同的化合物，除了鲜榨橙汁和巴氏杀菌橙汁之间的 15 种不同化合物外。此外，在数据驱动的类类比软独立模型中，本研究中的所有巴氏杀菌橙汁都被认为超出了鲜榨橙汁和 HPP 橙汁的接受范围。dd -SIMCA) 模型基于 volatile 概述。这项研究的结果为澄清微加工果汁之间的成分差异提供了数据，以便进一步细分。