Abstract:In order to understand the changes of aroma components in orange cyst after high hydrostatic pressure processing, analysis of aroma components was carried out by Gas-Chromatography-Mass Spectrometry(GC-MS). The results showed that the main flavour compounds in orange cyst were limonene, fanlun orange vinyl, ginseng squalene, ethyl butyrate, sunflower aldehyde, carvone , linalool and terpineol. The mass fraction of limonene reached 62.68%, which was the main flavour components in orange cyst. Ultra high pressure treatment had significantly changed the flavour compounds, the relative contents of alcohols in orange cyst slightly decreased while the numbers and species of alkenes and esters decreased obviously. Results showed that the contents of limonene dramatically decreased by 89.8% after high hydrostatic pressure processing of 500 MPa for 5 min. However, the numbers and species of aldehydes and ketones both increased with the contents of carvone increasing by 13 times after high hydrostatic pressure processing of 300 MPa for 15 min. These all related to the increasing of temperature caused by the effects of ultra high pressure, meanwhile, the results also showed that sample could keep its flavour compounds after high hydrostatic pressure processing of 300 MPa for 5 min.
