Abstract: Solid-phase micro-extraction-gas chromatography-mass spectrometry (SPME-GC-MS) and internal standard method for semi-quantification were used to study the effects of pasteurization and microwave sterilization on aromatic components of seedless ‘Xuegan’ sweet orange juice. The results showed 56, 57 and 53 aromatic compounds were respectively identified from native sweet orange juice, pasteurized sweet orange juice and microwave sterilized sweet orange juice, with respective contents of 1.30, 0.99 mg/g and 0.89 mg/g. Although pasteurized sweet orange juice was richer in total aromatic compounds than microwave sterilized sweet orange, microwave sterilized sweet orange contained more cis-3-hexenol, dodecanal and γ-selinene than pasteurized sweet orange juice but no β-terpineol, responsible for off-odor. Pasteurization and microwave sterilization resulted in a decrease in the total content of esters and hydrocarbons and an increase in ketones.

Key words: aromatic components, pasteurization, microwave sterilization, SPME-GC-MS