Abstract:[Objective] The aim of the study is to clarify the influences of different sterilization methods on volatile organic compounds of Dendrobium officinale beverage. [Method] Gas chromatography-ion mobility spectrometry (GC-IMS) was employed to determine the composition and relative content changes of volatile organic compounds in Dendrobium officinale beverage under no sterilization, thermosonication, and high-temperature sterilization. [Result] 61 volatile organic compounds were identified in Dendrobium officinale beverage by GC-IMS, including 20 aldehydes, 13 alcohols, 12 ketones, 7 esters, 3 heterocycles, 3 alkenes, 2 ethers, and 1 acid. Thermosonication had little effect on the volatile organic compounds of Dendrobium officinale beverage, and the composition and relative content of volatile organic compounds were similar before and after thermosonication. High-temperature sterilization had great effects on the volatile organic compounds of Dendrobium officinale beverage, and the relative content of compounds such as 2-methyl-3-furanthiol, ethyl pentanoate, 2-heptanone, isovaleraldehyde, and 5-methylfurfural significantly increased. The results of difference analysis showed that Dendrobium officinale beverages treated by thermosonication and high-temperature sterilization had differences in characteristic flavor compounds and could be well distinguished. [Conclusion] Thermosonication is helpful to maintain the original flavor of Dendrobium officinale beverage, while high-temperature sterilization can enrich the aroma of the beverage. The results can provide a basis for the quality identification and sterilization process selection of Dendrobium officinale beverage.
