领学术科研之先，创食品科技之新
—— 中国食品杂志社
In this study, headspace solid phase microextraction (SPME), solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry were used to detect the changes in aroma components of mandarin orange juice before and after sterilization, the characteristic flavor substances were also analyzed using odor activity value, principal component analysis, and heatmap. The results showed that 149 volatile components were detected, mainly including terpenes, esters, alcohols, aldehydes, and ketones. Compared with unpasteurized juice, the SPME method measured that 38 new volatile components were produced after pasteurization, while 25 volatile components disappeared; the SAFE method measured the production of 34 volatile components after pasteurization, while 18 volatile components disappeared. β-Myrcene, D-limonene, linalool, and p-cymene were important volatile substances in mandarin orange juice. These results provide a reference for further control and detection of mandarin orange juice processing flavors.
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