Study on the effect of pasteurization on the bound aroma compounds in orange juice

Bound aroma compounds from fresh and pasteurized orange juice were separated by Amberlite XAD-2column chromatography and analyzed by GC- MS after enzymatic hydrolysis. The purpose of this study was to elucidate the effect of hot treatment on the bound aroma compounds in orange juice.A total of 13 bound aroma compounds were detected in fresh orange juice with a total concentration of 1878μg /L.While totally 7 bound aroma compounds were found in pasteurized orange juice with a total concentration of 717μg /L.And this indicated that a great effect of hot treatment on the bound aroma compounds in orange juice was observed. Seven compounds were hydrolized during hot treatment, and the concentration of other three compounds decreased significantly.