It was found that 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
and humulene and α-copaene. In comparison with heated juices, HPP-treated samples could retain more volatile
compounds such as linalool and geraniol similar to those present in fresh juice, whereas some volatiles such as α-
terpinene and ketone class were apparently formed by thermal treatment.