Effect of pasteurization on characteristic aroma substances in mandarin orange (Citrus reticulata cv. Suavissima) juice

1. Pasteurisation is the main factor affecting the flavor of mandarin orange juice. 2. SPME detected more flavor substances from mandarin orange juice samples than SAFE. 3. β-myrcene, D-limonene, linalool and p-cymene were important volatile substances. In this study, headspace solid phase microextraction (HS-SPME), solvent-assisted flavor evaporation (SAFE) and gas chromatography-mass spectrometry (GC-MS) were used to detect the changes of aroma components of mandarin orange juice before and after sterilization, the characteristic flavor substances were also analyzed using odor activity value (OAV), principal component analysis (PCA) and heatmap. The results showed that 149 volatile components were detected, mainly includes terpenes, esters, alcohols, aldehydes and ketones. Compared with unpasteurized juice, 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 20 volatile components disappeared. β-myrcene, D-limonene, linalool and p-cymene were important volatile substances in mandarin orange juice. The main flavor differences between the four groups were α-pinene. These results provide a reference for further control and detection of mandarin orange juice processing flavors.