Analysis on aroma changes of Valencia orange juice during storage by electric nose

Objective:Research of the aroma changes of the Valencia orange juice while stored by different temperature and different time ranges. Method:Collected the aroma ingredient by electronic nose and got the results by sensor. PCA and DFA were used as analysis methods to identify the differences of the aroma. Results:results showed that DFA method is better than the PCA. The aroma of citrus had less changes while stored by-18℃ and 4℃. When the temperature up to 25℃, the aroma changed more. In all temperature conditions, citrus aroma remarkable changed during the first two weeks, but during the next two weeks, it has changed a little almost around the response value.