Quality Changes of Orange Juice after DPCD Treatment

Figure 2

Effect of DPCD processing (40 MPa, 55°C) on the volatile components in orange juice during 60 min: , nonanal; , citronellol; , linalool; , trans-2-hexenol; , ethyl butyrate; , α-pinene; , phellandrene; , limonene. Each value represents the mean ± standard deviation of three replicates, and A in the y-axis denotes the peak area of the volatile compounds, taking the average value of the untreated sample as control.