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

作者：Xuedan Cao;Yi Li;Shuangyang Chen;Bing Xu;Tao Feng;Mengfan Zhang;Lifang Sun;Xiamin Lü

作者单位：Zhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,ChinaZhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,ChinaZhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,ChinaSchool of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201400,ChinaSchool of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201400,ChinaSchool of Perfume and Aroma Technology,Shanghai Institute of Technology,Shanghai 201400,ChinaZhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,ChinaZhejiang Citrus Research Institute,Taizhou 318026,China||Taizhou Key Laboratory of Fruit and Vegetable Function and Health Research,Taizhou 318026,China

中文关键词：Mandarin orange juicePasteurizationAroma componentHeadspace solid phase microextractionSolvent-assisted flavor evaporation

英文关键词：Mandarin orange juicePasteurizationAroma componentHeadspace solid phase microextractionSolvent-assisted flavor evaporation

刊名：《未来食品学报（英文）》 2026 (4)

页码/页数：604-616,13

基金：This work was supported by the Key Research and Development Program of Zhejiang Province(2022C02078)and the Agricultural Project of Wenzhou City(WZDLS2021-02).

DOI：10.1016/j.jfutfo.2025.02.002