Quality changes of HHP orange juice during storage: Metabolomic data integration analyses

High hydrostatic pressure (HHP) is a non-thermal method of sterilizing orange juice. However, knowledge of the quality variation during its storage is limited. This study aimed to comprehensively analyze metabolite variations during HHP orange juice storage using gas chromatography-mass spectrometer and liquid chromatography-mass spectrometry. Fifty-seven volatiles and 49 non-volatiles were identified. Partial least square analysis results showed that 21 days was a dividing point for metabolites highly varied. Results of relative odor activity value showed nonanal, methyl butanoate, and ethyl butanoate decreased after six days, which might reduce fruity flavor. After 21 days, over 60 % of metabolites such as linalool, α-pinene, and ascorbic acids decreased while α-terpineol and limonin increased, which would likely result in a change of coniferous, tarry, and bitter, as well as decreased organoleptic quality and antioxidative activities. This study provides a theoretical basis to optimize the shelf-life of HHP orange juice and advice for consumers' choices.