Conclusions
Sesquiterpene hydrocarbons comprised the major class of
volatile components present and the juices had a characteristic
aroma due to the presence of volatiles including β-caryophyllene,
humulene, and α-copaene. In comparison with heated juices,
Fresh pennywort juice and HPP-treated samples could retain more
volatile compounds such as linalool and geraniol similar to those
present in fresh juice, whereas some compounds such as α-
terpinene and ketone class were induced by thermal treatment