Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor

Orange juice is one of the most popular juices sold in world. Although very popular, orange market pasteurized, presenting off-flavor compounds and aromas different from freshly squeezed juice. This study investigated how green chemistry, through application glow discharge plasma, can help improve aroma mitigate off-flavors pasteurized was processed at plasma flow rates (10 to 30 mL/min) for 10 min. Glow processing induced several chemical reactions enabling positive changes volatile profile Chemical pathways were proposed correlated mitigation compounds. increased concentration terpenoid aldehyde that give its fresh-like characteristics reduced compound by 61%.