Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

ABSTRACT Sterilization can induce flavor deterioration in flat peach juice (FPJ) and lead to the formation of warmed‐over flavor (WOF). The effects of pasteurization (PS), high‐temperature sterilization (HTST), high hydrostatic pressure (HHP), and ultrasonic sterilization (US) on FPJ flavor were investigated using flavoromics and multivariate statistical analyses. E‐tongue and E‐nose indicated that nonthermal sterilizations effectively preserved the original flavor profile. HS–GC–IMS and HS–SPME–GC–MS identified aldehydes and ketones as dominant VOCs in FPJ. HHP primarily enhanced 4‐octanone, (+)‐citronellal, and mesitylene, which contributed positively to the overall flavor with honey and floral aromas; US preserved fruity, sweet flavor but generated lipid oxidation products associated with WOF; HTST caused the most extensive loss of characteristic aroma compounds, accompanied by flavor deterioration and increased contribution of WOF. The findings of this research offer valuable insights into identifying appropriate sterilization methods aimed at augmenting the organoleptic and gustatory properties of flat peach juice.