Pulsed electric field processing effects on flavor compounds and microorganisms of orange juice

The headspace flavor compounds of fresh squeezed orange juice processed by pulsed electric field (PEF) at 30 kV/cm for 240 or 480 μs, or heat at 90°C for 1 min were isolated by a solid phase microextraction (SPME) coating and separated by gas chromatography. The average losses of flavor compounds in orange juice processed by 240, 480 μs PEF and heat process were 3.0%, 9.0% and 22.0%, respectively (P < 0.05). The flavor loss was mainly due to vacuum degassing in the PEF process. The total plate counts of control, 240, 480 μs PEF, and heat processed orange juice were 5400, 21, 19, and 4, respectively. The yeast and mold counts of control, PEF for 240, 480 μs and heat processed orange juice were 2800, 15, 9, and 4, respectively. ©