{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,2]],"date-time":"2026-10-02T13:48:02Z","timestamp":1790948882185,"version":"4.1.0"},"reference-count":43,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,18]],"date-time":"2024-05-18T00:00:00Z","timestamp":1715990400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Young Scientists Fund of the National Natural Science Foundation of China","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"Young Scientists Fund of the National Natural Science Foundation of China","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"Young Scientists Fund of the National Natural Science Foundation of China","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"Young Scientists Fund of the National Natural Science Foundation of China","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"Young Scientists Fund of the National Natural Science Foundation of China","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"China Postdoctoral Science Foundation-General Program","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"China Postdoctoral Science Foundation-General Program","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"China Postdoctoral Science Foundation-General Program","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"China Postdoctoral Science Foundation-General Program","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"China Postdoctoral Science Foundation-General Program","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"Beijing Postdoctoral Research Activities Foundation","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"Beijing Postdoctoral Research Activities Foundation","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"Beijing Postdoctoral Research Activities Foundation","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"Beijing Postdoctoral Research Activities Foundation","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"Beijing Postdoctoral Research Activities Foundation","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"National Key Research and Development Program of China","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"National Key Research and Development Program of China","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"National Key Research and Development Program of China","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"National Key Research and Development Program of China","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"National Key Research and Development Program of China","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"Cultivation Project of Double First-Class Disciplines of Food Science and Engineering","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"Beijing Technology &amp; Business University","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"Beijing Technology &amp; Business University","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"Beijing Technology &amp; Business University","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"Beijing Technology &amp; Business University","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"Beijing Technology &amp; Business University","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]},{"name":"Science and Technology general project of Beijing Municipal Education Commission","award":["3230160680"],"award-info":[{"award-number":["3230160680"]}]},{"name":"Science and Technology general project of Beijing Municipal Education Commission","award":["2023M730135"],"award-info":[{"award-number":["2023M730135"]}]},{"name":"Science and Technology general project of Beijing Municipal Education Commission","award":["2022YFF1101500"],"award-info":[{"award-number":["2022YFF1101500"]}]},{"name":"Science and Technology general project of Beijing Municipal Education Commission","award":["BTBUYXTD202203"],"award-info":[{"award-number":["BTBUYXTD202203"]}]},{"name":"Science and Technology general project of Beijing Municipal Education Commission","award":["KM202310011009"],"award-info":[{"award-number":["KM202310011009"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time (HTST) sterilization methods on the loss of C6 aldehyde aroma-active compounds in red raspberry juice. External standard quantification and quantitative descriptive analysis (QDA) revealed a notable decline in the levels of hexanal and (Z)-3-hexenal following the HHP and HTST treatments (p &lt; 0.05), resulting in a marked attenuation of the grassy aroma characteristic of red raspberry juice. Furthermore, a comprehensive examination of the precursors, pivotal enzymes, intermediates, and downstream aromas within the fatty acid metabolism pathway in different raspberry juice samples indicated that the C6 aldehydes loss induced by HHP and HTST sterilizations was primarily ascribed to the competitive inhibition of \u03b2-oxidation and the hindered enzymatic oxidation of fatty acids. These insights suggest that modifying sterilization protocols and enhancing enzymatic stability may help preserve the aroma integrity of raspberry juice. Our findings offer practical guidance for optimizing juice processing techniques to maintain flavor.<\/jats:p>","DOI":"10.3390\/foods13101574","type":"journal-article","created":{"date-parts":[[2024,5,20]],"date-time":"2024-05-20T03:36:42Z","timestamp":1716176202000},"page":"1574","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8167-0879","authenticated-orcid":false,"given":"Wentao","family":"Zhang","sequence":"first","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"},{"name":"Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuejie","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing 100048, China"},{"name":"Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuzeng","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Key Laboratory of Green and Low-Carbon 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Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9670-1981","authenticated-orcid":false,"given":"Fei","family":"Lao","sequence":"additional","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jihong","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jian","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food and Health, Beijing Technology and Business University, Beijing 100048, China"},{"name":"Key Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light 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