[1] USDA.Citrus: World markets and trade [EB/OL]. [2018-5-16] http:www.fas.usda.gov/psdonline/circulars/citrus.pdf.
[2] NARDINI G S,MERIB J O,DIAS A N,et al.Determination of volatile profile of citrus fruit by HS-SPME/GC-MS with oxidized NiTi fibers using two temperatures in the same extraction procedure[J].Microchemical Journal,2013,109(7):128-133.
[3] LOTONG V,CHAMBERS E,CHAMBERS D.Categorization of commercial orange juices based on flavor characteristics[J].Journal of Food Science,2003,68(2):722-725.
[4] XIAO Z,WU Q,NIU Y,et al.Characterization of the key aroma compounds in five varieties of mandarins by gas chromatography-olfactometry, odor active values, aroma recombination, and omission analysis[J].Journal of Agricultural & Food Chemistry,2017,65(38):8 392-8 401.
[5] HERRERA C,CASTRO R,GARCIA-BARROSO C,et al.Development of a stir bar sorptive extraction method for the determination of volatile compounds in orange juices[J].Journal of Separation Science,2016,39(18): 3 586-3 593.
[6] 江倩.不同种类柑橘果实香气物质组成差异及其特征性组分鉴别[D].杭州:浙江大学, 2013.
[7] 何朝飞,冉玥,曾林芳,等.柠檬果皮香气成分的GC-MS分析[J].食品科学, 2013, 34(6):175-179.
[8] ARENA E,GUARRERA N,CAMPISI S,et al.Comparison of odour active compounds detected by gas chromatography- olfactometry between hand-squeezed juices from different orange varieties[J].Food Chemistry,2006,98(1):59-63.
[9] MACCARONE E,CAMPISI S,FALLICO B,et al.Flavor components of Italian orange juice[J].Journal of Agricultural and Food Chemistry,1998,46(6):2 293-2 298.
[10] DETERRE S,LECLAIR C,BAI J,et al.Chemical and sensory characterization of orange (Citrus sinensis) pulp, a by-product of orange juice processing using gas-chromatography-olfactometry[J].Journal of Food Quality,2016,9(6): 826-838.
[11] 张弛.柑橘汁加工中关键单元操作对香气成分影响的研究[D].武汉:华中农业大学,2007.
[12] MASTELLO R B,JANZANTTI N S,BISCONSIN-JUNIOR A,et al.Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice[J].Innovative Food Science & Emerging Technologies,2018,45(2):106-114.
[13] MASTELLO R B,CAPOBIANGO M,CHIN S T,et al. Identification of odour-active compounds of pasteurised orange juice using multidimensional gas chromatography techniques[J].Food Research International,2015,75(2):281-288.
[14] RUSSELL B,RUSSELL R,MICHAEL N.Linalool in orange juice: Origin and thermal stability[J].Journal of Agricultural & Food Chemistry,2003,51(1):196-199.
[15] BAZEMORE R,GOODNER K,ROUSEFF R.Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-Olfactometry[J].Journal of Food Science,2010,64(5):800-803.
[16] PEREZCACHO P R,ROUSEFF R.Processing and storage effects on orange juice aroma:A review[J].Journal of Agricultural and Food Chemistry,2008,56(21):9 785-9 796.
[17] PAN Jian,WANG Hai-xiang,XIE Hui-ming,et al.Effect of ultra high hydrostatic pressure on concentrations of limonene, α-terpineol and carvone in Navel orange juice[J].Journal of Food Process Engineering,2011,34(3):728-745.
[18] WIBOWO S,GRAUWET T,KEBEDE B T,et al.Study of chemical changes in pasteurised orange juice during shelf-life: A fingerprinting-kinetics evaluation of the volatile fraction[J].Food Research International,2015,75(5):295-304.
[19] HALEVE-TOLEDO E,NAIM M,ZEHAVI U,et al. Formation of α‐terpineol in Citrus juices, model and buffer solutions[J]. Journal of Food Science,2010,64(5):838-841.
[20] BVLAITE E,MEYER A S.Characterisation of volatile aroma compounds of orange juices by three dynamic and static headspace gas chromatography techniques[J].European Food Research & Technology,2006,222(1-2):176.
[21] PEREZCACHO P R,MAHATTANATAWEE K,SMOOT J M,et al.Identification of sulfur volatiles in canned orange juices lacking orange flavor[J].Journal of Agricultural and Food Chemistry,2007, 5(14):5 761-5 767.
[22] 郭莉,吴厚玖,王华,等.加工单元操作对血橙汁香气成分的影响[J].食品科学,2015,6 (24):137-141.
[23] 乔宇,范刚,程薇,等.锦橙机械榨汁和手工榨汁香气成分的比较[J].食品科学技术学报,2011,29 (4):33-38.
[24] BALDWIN E A,BAI J,PLOTTO A,et al.Effect of extraction method on quality of orange juice: Hand-squeezed, commercial‐ fresh squeezed and processed[J].Journal of the Science of Food and Agriculture,2012,92(10):2 029-2 042.
[25] 郭莉,吴厚玖,王华,等.加工过程中夏橙汁香气成分的SPME-GC-MS分析[J].食品科学,2010,31(24): 259-263.
[26] 胥钦,潘思轶,范刚,等.不同加工生产线对锦橙汁香气品质的影响[J].食品科学,2013,34(2):22-26.
[27] TONDER D,PETERSEN M A,POLL L,et al.Discrimination between freshly made and stored reconstituted orange juice using GC odour profiling and aroma values[J].Food Chemistry,1998,61(1-2):223-229.
[28] 李子晓.基于PTr-MS的橙汁香气物质分析及产地区分方法研究[D].天津:天津大学,2016.
[29] SCHMUTZER G R,DEHELEAN A,MAGDAS D A,et al.Determination of stable isotopes, minerals, and volatile organic compounds in Romanian orange juice[J].Analytical Letters,2016,49(16):2 644-2 658.
[30] RYO S,BARRINGER S A.Effect of storage, oxygen and concentration on the levels of key volatiles in processed orange juice[J]. Journal of Food Processing & Preservation,2015,39(5):495-507.
[31] JANZANTTI N,MACHADO T V,MONTEIRO M.Sensory acceptance of juice from FCOJ processing steps[J].Journal of Sensory Studies,2011,26(5):322-330.
[32] 刘娜,马荣山.新型冷杀菌技术对食品品质及营养素的影响[J].中国食物与营养,2006(10):28-30.
[33] BISCONSIN-JUNIOR A,ROSENTHAL A,MONTEIRO M.Optimisation of high hydrostatic pressure processing of Pêra Rio orange juice[J].Food & Bioprocess Technology,2014,7(6):1 670-1 677.
[34] BAXTER I A,EASTON K,SCHNEEBELI K,et al.High pressure processing of Australian navel orange juices: Sensory analysis and volatile flavor profiling[J].Innovative Food Science & Emerging Technologies,2005,6(4):372-387.
[35] 蒋和体,钟林.超高压处理对橙汁品质影响研究[J].食品科学,2009,30(17):24-29.
[36] 向晨茜.超高压处理对鲜榨橙汁品质影响研究[D].重庆:西南大学,2012.
[37] 王海翔.超高压处理对鲜榨橙汁香气的影响及异味控制措施研究[D].合肥:合肥工业大学,2009.
[38] OEY I, LILLE M,LOEY A V,et al.Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: A review[J].Trends in Food Science & Technology,2008,19(6):320-328.
[39] EIHADI M A,ZHANG F J,WU F F,et al.Advances in fruit aroma volatile research[J].Molecules,2013,18(7):8 200-8 229.
[40] 林雯雯.超声处理对鲜榨橙汁香气物质的影响及其机理研究[D].杭州:浙江大学,2015.
[41] 马晓彬.果胶酶促降解中的超声波作用途径及机理研究[D].杭州:浙江大学,2017.
[42] 林雯雯.超声波处理对鲜榨橙汁中主要香气成分的影响[J].中国食品学报,2016,16(5):245-251.
[43] 应洁琦.超声处理对鲜榨橙汁品质影响的研究[D].杭州:浙江大学,2014.
[44] SAMANI B H,KHOSHTAGHAZA M H,LORIGOOINI Z,et al.Analysis of the combinative effect of ultrasound and microwave power on Saccharomyces cerevisiae, in orange juice processing[J].Innovative Food Science & Emerging Technologies,2015, 32:110-115.
[45] VERVOORT L,GRAUWET T,KEBEDE B T,et al.Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: A case-study on orange juice pasteurisation[J].Food Chemistry,2012,134(4):2 303-2 312.
[46] MIN S,JIN Z T,MIN S K,et al.Commercial-scale pulsed electric field processing of tomato juice[J].Journal of Agricultural and Food Chemistry,2003,68(4): 1 265-1 271.
[47] LEIZERSON S,SHIMONI E.Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice[J].Journal of Agricultural & Food Chemistry,2005,53(9):3 519-3 524.
[48] 单长松,李法德,王少刚,等.欧姆加热技术在食品加工中的应用进展[J].食品与发酵工业, 2017, 43(10):269-276.
[49] LEIZERSON S,SHIMONI E.Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating[J].Journal of Agricultural & Food Chemistry,2005,53(10):4 012-4 018.
[50] ACHIR N,DHUIQUE-MAYER C,HADJAL T,et al.Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile[J].Innovative Food Science & Emerging Technologies,2016,33:397-404.
[51] 郭莉,吴厚玖,王华,等.杀菌方式对无核雪柑汁香气成分的影响[J].食品科学,2012,33(20):162-166.
[52] VIKRAM V B,RAMESH M N,PRAPULLA S G.Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods[J].Journal of Food Engineering,2005,69(1):31-40.
[53] FOLEY D M,PICKETT K,VARON J,et al.Pasteurization of fresh orange juice using gamma irradiation: Microbiological, flavor, and sensory analyses[J].Journal of Food Science,2010,67(4):1 495-1 501.
[54] FAN X.Involvement of volatile sulfur compounds in ionizing radiation-induced off-odor of fresh orange juice[J].Journal of Food Science,2010,69(8):593-598.
