Research Progress on Aroma Quality of High-pressure Processing Fruit and Vegetable Juices

Aroma is a critical quality of fruit and vegetable juices, drawing considerable attention. High-pressure processing (HPP) is demonstrated to possess more advantageous than thermal sterilization in preserving the aroma quality of fruit and vegetable juices and reducing processing off-flavors. In this paper, the changes in aroma quality of HPP fruit and vegetable juices during processing and storage are reviewed. The HPP treatment process has little effect on the overall aroma quality and sensory attributes of fruit and vegetable juices. The deterioration of aroma quality mainly occurs during the subsequent storage period. This paper elucidates the mechanism of aroma quality change of HPP fruit and vegetable juices from aspects such as the activation or inactivation of enzymes by HPP and the interaction between matrix molecules and aroma. It summarizes the currently common aroma quality control measures for HPP fruit and vegetable juices. The enzyme inactivation effects could be improved by combining temperature and pressure, optimizing the pressurization mode, and using technologies such as HPP in combination with CO₂ and ultrafiltration. Product quality could also be improved by improving storage conditions. This paper reviews the research progress on aroma quality of ultra-high pressure fruit and vegetable juices, in order to provide ideas and references for subsequent product research and development and the study of aroma change mechanisms.