## 3 Results
### Effect of PEF and Thermal Treatments on the Sensorial Properties of Squeezed Orange Juice  
The sensorial properties of untreated, PEF-treated, and heat-treated freshly squeezed orange juice were determined by descriptive analysis (Table 3). Thermal-2 orange juice had significantly lower 'fresh orange' attribute scores than other samples (\(p<0.05\)). However, there were no significant differences between untreated, Thermal-1, PEF-1, and PEF-2 orange juice samples (\(p>0.05\)). 'Cooked orange' attribute scores were significantly higher (\(p<0.05\)) for Thermal-2 orange juice than the other samples. Therefore, the PEF-treated samples had a stronger fresh orange flavor than the Thermal-2 juice. This indicates that the stronger heat treatment of Thermal-2 produced a 'cooked orange' flavor. This result was consistent with the results of the volatile analyses, which showed higher levels of  
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline \multirow{2}{*}{**No.**} & **Retention** & **Volatile** & \multirow{2}{*}{**Odor Descriptor 1**} & \multicolumn{4}{c}{**Area (\%)**} \\ \cline{4-9}  & **Time (min)** & **Compounds** & & **Untreated** & **Thermal-1** & **Thermal-2** & **PEF-1** & **PEF-2** \\ \hline
1 & 2.129 & Ethyl butyrate & Sweet, Fruity & 0.14 & 0.07 & 0.05 & 0.12 & 0.10 \\
2 & 3.374 & \(\alpha\)-Pinen & Woody, Pine, Tperpenic, Herbal & 0.64 & 0.56 & 0.27 & 0.57 & 0.65 \\
3 & 3.984 & \(\beta\)-Myrocene & Green, Metallic, Balsam & 4.68 & 4.28 & 2.97 & 3.65 & 4.09 \\
4 & 4.195 & \(\alpha\)- & Purpentine, Mint, Spice & 0.10 & 0.14 & 0.26 & 0.08 & 0.09 \\
5 & 4.528 & dl-Limonene & Lemon, Citrus-like, & 86.85 & 85.99 & 80.60 & 87.47 & 86.17 \\
6 & 4.895 & \(\gamma\)-Terpinene & Gasoline, Turpentine & 0.26 & 0.32 & 0.35 & 0.28 & 0.21 \\
7 & 5.290 & Terpinolene & Unpleasant, Citrus, & 0.20 & 0.29 & 1.79 & 0.14 & 0.17 \\
8 & 6.049 & \(\beta\)-Terpineol & Woody, Pungent, Earthy & n.d. & n.d. & 0.63 & n.d. & n.d. \\
9 & 6.736 & \(\beta\)-Fenchyl & Camphor & n.d. & n.d. & 4.11 & n.d. & n.d. \\
10 & 6.897 & Decanal & Green, Soapy & 0.12 & 0.42 & 0.31 & 0.06 & 0.08 \\
11 & 6.966 & 2-octyl acetate & Earthy, Herbal, Humans, & 0.06 & 0.06 & n.d. & n.d. & n.d. \\
12 & 10.406 & \(\beta\)-Cubebene & Citrus, Fruity & 0.22 & 0.14 & n.d. & 0.22 & 0.25 \\
13 & 10.698 & Tetradecanal & Fatty, Waxy, Citrus peel, & n.d. & 0.13 & n.d. & n.d. & n.d. \\
14 & 12.731 & Valencene & Sweet, Fresh citrus, Orange & 2.48 & 3.64 & 4.53 & 3.97 & 4.14 \\ \hline \hline \end{tabular}  
* Odor descriptor refers to Flavor-Base (Leffingwell and Associates 10 th Edition).  
\end{table}
Table 2: Effect of PEF and thermal treatments on the volatile compounds of squeezed orange juice.  
unfavorable compounds (e.g., decanal) in Thermal-2 orange juice and higher levels of fresh orange juice flavor compounds (e.g., dl-limonene) in PEF-treated orange juice.  
There were no significant differences in the'sour' attribute (\(p>0.05\)) among untreated, Thermal-1, and PEF-treated samples. However, the sour taste scores were significantly lower for Thermal-2 juice than for others (\(p<0.05\)). There were no statistically significant differences between the'sweet' attribute scores among all juices (\(p>0.05\)). The 'bitter' attribute was significantly stronger in Thermal-2 juice than in other samples (\(p<0.05\)). The'vegetable' attribute scores were also higher in Thermal-2 than in the other samples; however, there were no significant differences (\(p>0.05\)). Therefore, it is clear that strong heat treatment (i.e., Thermal-2) results in significant changes in the sensorial properties of fresh orange juice, while the Thermal-1 and PEF treatments retain the fresh characteristics of squeezed orange juice.