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 mu s, or heat at 90 degrees C for 1 min were isolated by a solid phase microextraction (SPME) c oating and separated by gas chromatography. The average losses of flavor co mpounds in orange juice processed by 240, 480 ps PEF and heat process were 3.0%, 9.0% and 22.0%, respectively (P < 0.05). The flavor loss was mainly d ue to vacuum degassing in the PEF process. The total plate counts of contro l, 240, 480 mu s PEF, and heat processed orange juice were 5400, 21, 19, an d 4, respectively. The yeast and mold counts of control, PEF for 240, 480 m u s and heat processed orange juice were 2800, 15, 9, and 4, respectively. (C) 1999 Elsevier Science Ltd. All rights reserved.