T. E. Acree and J. Barnard, Gas chromatography-olfactometry using CharmAnalysis, Trends in flavour research. Proceeding of the 7th Weurman Flavour Research Symposium, pp.211-220, 1994.

E. M. Ahmed, R. A. Dennison, and P. E. Shaw, Effect of selected oil and essence volatile components on flavor quality of pumpout orange juice, Journal of Agricultural and Food Chemistry, vol.26, issue.2, pp.368-372, 1978.
DOI : 10.1021/jf60216a045

S. Anandaraman and G. A. Reineccius, Stability of encapsulated orange peel oil, Food Technology, vol.40, issue.11, pp.88-93, 1986.

S. Arctander, Perfume and Flavor Chemicals, Vols. I and II, 1969.

Z. Ayhan, Q. H. Zhang, and D. B. Min, Effects of Pulsed Electric Field Processing and Storage on the Quality and Stability of Single-Strength Orange Juice, Journal of Food Protection, vol.65, issue.10, pp.65-1623, 2002.
DOI : 10.4315/0362-028X-65.10.1623

A. Baiano, V. Marchitelli, P. Tamagnone, and M. A. Del-nobile, Use of Active Packaging for Increasing Ascorbic Acid Retention in Food Beverages, Journal of Food Science, vol.46, issue.1, pp.502-508, 2004.
DOI : 10.1111/j.1365-2621.2004.tb09936.x

R. A. Baker, Clarifying properties of pectin fractions separated by ester content, Journal of Agricultural and Food Chemistry, vol.27, issue.6, 1979.
DOI : 10.1021/jf60226a056

A. Baron, Jus de fruits, Technologies de transformation des fruits. XX Eds Paris: Tec & Doc, 2002.

R. Bazemore, K. Goodner, and R. Rouseff, Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC-Olfactometry, Journal of Food Science, vol.42, issue.5, pp.800-803, 1999.
DOI : 10.1021/ac00062a008

R. Bazemore, R. Rouseff, and M. Naim, Linalool in Orange Juice:?? Origin and Thermal Stability, Journal of Agricultural and Food Chemistry, vol.51, issue.1, pp.196-199, 2003.
DOI : 10.1021/jf0257291

J. C. Blocher and F. F. Busta, Bacterial spore resistance to acid, Food Technology, vol.37, issue.11, pp.87-99, 1983.

A. Boersma, D. Cangialosi, and S. J. Picken, Mobility and solubility of antioxidants and oxygen in glassy polymers. III. Influence of deformation and orientation on oxygen permeability, Polymer, vol.44, issue.8, pp.44-2463, 2003.
DOI : 10.1016/S0032-3861(03)00039-9

N. Boutroy, Y. Pernel, J. M. Rius, F. Auger, H. J. Von-bardeleben et al., Hydrogenated amorphous carbon film coating of PET bottles for gas diffusion barriers, Diamond and Related Materials, vol.15, issue.4-8, 2006.
DOI : 10.1016/j.diamond.2005.10.049

URL : https://hal.archives-ouvertes.fr/hal-01288828

R. J. Braddock, Juice processing operations. In Handbook of citrus by-products and processing technology, pp.35-51, 1999.

P. Brat, J. M. Brillouet, and M. Reynes, Free Volatile Components of Passion Fruit Puree Obtained by Flash Vacuum-Expansion, Journal of Agricultural and Food Chemistry, vol.48, issue.12, pp.48-6210, 2000.
DOI : 10.1021/jf000645i

P. Brat, B. Rega, P. Alter, M. Reynes, and J. M. Brillouet, Distribution of Volatile Compounds in the Pulp, Cloud, and Serum of Freshly Squeezed Orange Juice, Journal of Agricultural and Food Chemistry, vol.51, issue.11, pp.51-3442, 2003.
DOI : 10.1021/jf026226y

L. L. Buckholz, . Jr, and H. Daun, INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION, Journal of Food Science, vol.38, issue.1, pp.535-539, 1978.
DOI : 10.1111/j.1365-2621.1978.tb02348.x

A. Buettner and P. Schieberle, Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments, Journal of Agricultural and Food Chemistry, vol.49, issue.5, pp.2387-2394, 2001.
DOI : 10.1021/jf001363l

R. G. Cameron, R. P. Niedz, and K. Grohmann, Variable Heat Stability for Multiple Forms of Pectin Methylesterase from Citrus Tissue Culture Cells, Journal of Agricultural and Food Chemistry, vol.42, issue.4, pp.903-908, 1994.
DOI : 10.1021/jf00040a013

A. A. Carelli, G. H. Crapiste, and J. E. Lozano, Activity coefficients of aroma compounds in model solutions simulating apple juice, Journal of Agricultural and Food Chemistry, vol.39, issue.9, pp.1636-1640, 1991.
DOI : 10.1021/jf00009a020

D. J. Casimir and F. B. Whitfield, Flavour impact values: a new concept for assigning numerical values for the potency of individual flavour components and their contribution to the overall flavour profile. Report, International Federation of Fruit Juice Producers, Scientific Technical Commission, pp.325-347, 1978.

N. Cayot, C. Taisant, and G. Arvisenet, Flavouring ratios and partition coefficients for isoamyl acetate in various starch-based food matrices Sciences des Aliments, pp.561-574, 2000.

A. Chaintreau, A. Grade, and R. Munoz-box, Determination of Partition Coefficients and Quantitation of Headspace Volatile Compounds, Analytical Chemistry, vol.67, issue.18, pp.3300-3304, 1995.
DOI : 10.1021/ac00114a029

L. A. Chandler and S. J. Schwartz, Isomerization and losses of trans-.beta.-carotene in sweet potatoes as affected by processing treatments, Journal of Agricultural and Food Chemistry, vol.36, issue.1, pp.129-133, 1988.
DOI : 10.1021/jf00079a033

Z. N. Charara, J. W. Williams, R. H. Schmidt, and M. R. Marshall, Orange Flavor Absorption Into Various Polymeric Packaging Materials, Journal of Food Science, vol.56, issue.4, pp.963-966, 1992.
DOI : 10.1111/j.1365-2621.1992.tb14334.x

C. S. Chen, P. E. Shaw, and M. E. Parish, Orange and tangerine juices, Fruit Juice Processing Technology, 1993.

S. Z. Cheng and B. Wunderlich, Thermal analysis of thermoplastic polymers, Thermochimica Acta, vol.134, 1988.
DOI : 10.1016/0040-6031(88)85232-8

M. H. Choi, G. H. Kim, and H. S. Lee, Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage, Food Research International, vol.35, issue.8, pp.35-753, 2002.
DOI : 10.1016/S0963-9969(02)00071-6

I. Cinar, Carotenoid pigment loss of freeze-dried plant samples under different storage conditions, LWT - Food Science and Technology, vol.37, issue.3, pp.363-367, 2004.
DOI : 10.1016/j.lwt.2003.10.006

B. C. Clark, . Jr, and T. S. Chamblee, Acid-catalyzed reactions of citrus oils and other terpene-containing flavors. Off-flavors in Food and Beverages, 1992.

K. Clegg, Citric acid and the browning of solutions containing ascorbic acid, Journal of the Science of Food and Agriculture, vol.11, issue.12, pp.546-549, 1966.
DOI : 10.1002/jsfa.2740171205

K. R. Conrad, V. J. Davidson, D. L. Mulholland, I. J. Britt, and S. Yada, Influence of PET and PET/PEN Blend Packaging on Ascorbic Acid and Color in Juices Exposed to Fluorescent and UV Light, Journal of Food Science, vol.96, issue.8, pp.19-25, 2005.
DOI : 10.1111/j.1365-2621.2005.tb09032.x

F. S. Davies and L. G. Albrigo, Fruit quality, harvesting and postharvest technology, Crop Production Science in Horticulture. CAB International, 1994.

S. Diaz, S. Espinosa, and E. A. Brignole, Citrus peel oil deterpenation with supercritical fluids, The Journal of Supercritical Fluids, vol.35, issue.1, pp.49-61, 2005.
DOI : 10.1016/j.supflu.2004.12.002

V. Ducruet, N. Fournier, P. Saillard, A. Feigenbaum, and E. Guichard, Influence of Packaging on the Aroma Stability of Strawberry Syrup during Shelf Life, Journal of Agricultural and Food Chemistry, vol.49, issue.5, pp.2290-2297, 2001.
DOI : 10.1021/jf0012796

P. Dürr, U. Scrobinger, and R. Waldvogel, Aroma quality of orange juice after filling and storage in soft packages and glass bottles, Alimenta, vol.20, pp.91-93, 1981.

C. J. Durning and W. B. Russel, A mathematical model for diffusion with induced crystallization: 2, Polymer, vol.26, issue.1, pp.131-140, 1985.
DOI : 10.1016/0032-3861(85)90068-0

A. Edris and B. Bergnstahl, Encapsulation of orange oil in a spray dried double emulsion, Nahrung/Food, vol.45, issue.2, 2001.
DOI : 10.1002/1521-3803(20010401)45:2<133::AID-FOOD133>3.0.CO;2-C

A. Elston, L. Jianming, and R. Rouseff, Determination of the role of valencene in orange oil as a direct contributor to aroma quality, Flavour and Fragrance Journal, vol.77, issue.4, pp.381-386, 2005.
DOI : 10.1002/ffj.1578

M. J. Esteve, A. Frigola, C. Rodrigo, and D. Rodrigo, Effect of storage period under variable conditions on the chemical and physical composition and colour of Spanish refrigerated orange juices, Food and Chemical Toxicology, vol.43, issue.9, pp.43-1413, 2005.
DOI : 10.1016/j.fct.2005.03.016

L. S. Ettre and B. Kolb, Headspace-gas chromatography: The influence of sample volume on analytical results, Chromatographia, vol.19, issue.2, pp.5-12, 1991.
DOI : 10.1007/BF02262458

L. S. Ettre, C. Welter, and B. Kolb, Determination of gas-liquid partition coefficients by automatic equilibrium headspace-gas chromatography utilizing the phase ratio variation method, Chromatographia, vol.32, issue.1-2, pp.73-84, 1993.
DOI : 10.1007/BF02278560

E. R. Farnworth, M. Lagacé, R. Couture, V. Yaylayan, and B. Stewart, Thermal processing, storage conditions, and the composition and physical properties of orange juice, Food Research International, vol.34, issue.1, pp.25-30, 2001.
DOI : 10.1016/S0963-9969(00)00124-1

A. Feigenbaum, R. Lebossé, and V. Ducruet, Polypropylene as active packaging material for aroma sorption from model orange juice In Food Flavors : Formation, Analysis and Packaging Influences, pp.743-751, 1998.

P. J. Fellers, B. S. Buslig, and R. D. Carter, Relation of processing, variety and maturity to flavour quality and particle size distribution in Florida orange juices, Proceedings of the Florida State Horticultural Society, pp.350-357, 1975.

P. J. Fellers, Citrus : sensory quality as related to rootstock, cultivar, maturity and season. In Evaluation of quality of fruits and vegetables. Pattee, HE, pp.83-128, 1985.

G. Fenaroli, Fenaroli's handbook of flavor ingredients, Boca Raton, 1995.

K. Fox, New technology in citrus processing-reprint of 1991, Fruit Processing, vol.10, pp.94-101, 2000.

A. L. Gancel, Etude de l'hérédité des composés d'arôme chez des hybrides somatiques d'agrumes, Thèse Chimie organique et analytique, 2004.

P. T. Gardner, A. C. Tamsin, D. B. Mcphail, and G. G. Duthie, The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices, Food Chemistry, vol.68, issue.4, pp.471-474, 2000.
DOI : 10.1016/S0308-8146(99)00225-3

A. Gil-izquierdo, M. I. Gil, and F. Ferreres, Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds, Journal of Agricultural and Food Chemistry, vol.50, issue.18, pp.50-5107, 2002.
DOI : 10.1021/jf020162+

D. Gocmen, A. Elston, and T. Williams, Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS, Letters in Applied Microbiology, vol.18, issue.3, pp.172-177, 2005.
DOI : 10.1016/S0021-9673(01)80947-X

C. Grote and J. Pawliszyn, Solid-Phase Microextraction for the Analysis of Human Breath, Analytical Chemistry, vol.69, issue.4, pp.587-596, 1997.
DOI : 10.1021/ac960749l

E. Haleva-toledo, M. Naim, U. Zehavi, and R. L. Roussef, Formation of ?-terpineol in citrus juices, model and buffer solutions. Food chemistry and toxicology, pp.838-841, 1999.

P. Hernandez-munoz, R. Catala, and R. Gavara, Effect of Sorbed Oil on Food Aroma Loss through Packaging Materials, Journal of Agricultural and Food Chemistry, vol.47, issue.10, p.47, 1999.
DOI : 10.1021/jf9901791

A. Hinterholzer and P. Schieberle, Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques, Flavour and Fragrance Journal, vol.13, issue.1, pp.49-55, 1998.
DOI : 10.1002/(SICI)1099-1026(199801/02)13:1<49::AID-FFJ691>3.0.CO;2-S

J. E. Hodge, Dehydrated Foods, Chemistry of Browning Reactions in Model Systems, Journal of Agricultural and Food Chemistry, vol.1, issue.15, pp.928-943, 1953.
DOI : 10.1021/jf60015a004

J. H. Hotchkiss, Food???packaging interactions influencing quality and safety, Food Additives and Contaminants, vol.9, issue.6-7, pp.601-607, 1997.
DOI : 10.1002/pts.2770060304

S. Hrebicek, Les vitamines dans les boissons aux fruits, Les vitamines dans les industries agroalimentaires/dir. Claude Bourgeois, Collection Sciences et techniques agroalimentaires, pp.361-386, 2003.

F. E. Huelin, I. M. Coggiola, G. S. Sidhu, and B. H. Kennett, The anaerobic decomposition of ascorbic acid in the pH range of foods and in more acid solutions, Journal of the Science of Food and Agriculture, vol.8, issue.10, pp.22-540, 1971.
DOI : 10.1002/jsfa.2740221011

R. Huet, Les huiles essentielles d'agrumes. D-Technologie d'extraction. Fruits, pp.551-564, 1991.

J. B. Hutchings, Food colours and appearance, Blackie Academic and Professional, pp.259-260, 1994.

T. Imai, B. R. Harte, and J. R. Giaicin, Partition Distribution of Aroma Volatiles from Orange Juice into Selected Polymeric Sealant Films, Journal of Food Science, vol.49, issue.7, pp.158-161, 1990.
DOI : 10.1021/jf00073a035

W. Jennings and T. Shibamoto, Compounds and their retention indices Qualitative analysis of flavor and fragrance volatiles by glass capillary gas chromatography, pp.29-57, 1980.

M. Jia, Q. H. Zhang, and D. B. Min, Optimization of Solid-Phase Microextraction Analysis for Headspace Flavor Compounds of Orange Juice, Journal of Agricultural and Food Chemistry, vol.46, issue.7, pp.46-2744, 1998.
DOI : 10.1021/jf971020w

M. J. Jordan, T. N. Tillman, B. Mucci, and J. Laencina, Using HS-SPME to Determine the Effects of Reducing Insoluble Solids on Aromatic Composition of Orange Juice, LWT - Food Science and Technology, vol.34, issue.4, pp.244-250, 2001.
DOI : 10.1006/fstl.2001.0763

M. J. Jordan, K. L. Goodner, and J. Laencina, Deaeration and pasteurization effects on the orange juice aromatic fraction, LWT - Food Science and Technology, vol.36, issue.4, pp.391-396, 2003.
DOI : 10.1016/S0023-6438(03)00041-0

M. J. Jordan, K. L. Goodner, and M. Castillo, Comparison of two headspace solid phase microextraction fibres for the detection of volatile chemical concentration changes due to industrial processing of orange juice, Journal of the Science of Food and Agriculture, vol.34, issue.6, pp.1065-1071, 2005.
DOI : 10.1002/jsfa.2065

C. Jouquand, Etude des interactions entre composés d'arôme et matrices amylacées à de fortes teneurs en eau, Thèse Sciences Alimentaires, 2003.

C. Jouquand, V. Ducruet, and P. Giampaoli, Partition coefficients of aroma compounds in polysaccharide solutions by the phase ratio variation method, Food Chemistry, vol.85, issue.3, pp.467-474, 2004.
DOI : 10.1016/j.foodchem.2003.07.023

A. Kaanane, D. Kane, and T. P. Labuza, Time and Temperature Effect on Stability of Moroccan Processed Orange Juice during Storage, Journal of Food Science, vol.22, issue.5, pp.1470-1473, 1988.
DOI : 10.1111/j.1365-2621.1978.tb02515.x

M. Karel and T. R. Nickerson, Effects of relative humidity, air and vacuum on browning of dehydrated orange juice, Food Technology, pp.1214-1218, 1964.

B. Karmakar, R. M. Vohra, and H. Nandanwar, Rapid degradation of ferulic acid via 4-vinylguaiacol and vanillin by a newly isolated strain of Bacillus coagulans, Journal of Biotechnology, vol.80, issue.3, pp.195-202, 2000.
DOI : 10.1016/S0168-1656(00)00248-0

J. F. Kennedy, Z. S. Rivera, L. L. Lloyd, F. P. Warner, and K. Jumel, Studies on non-enzymic browning in orange juice using a model system based on freshly squeezed orange juice, Journal of the Science of Food and Agriculture, vol.22, issue.1, pp.85-95, 1990.
DOI : 10.1002/jsfa.2740520110

J. F. Kennedy, Z. S. Rivera, L. L. Lloyd, F. P. Warner, and K. L. Jumel, l-Ascorbic acid stability in aseptically processed orange juice in TetraBrik cartons and the effect of oxygen, Food Chemistry, vol.45, issue.5, pp.45-327, 1992.
DOI : 10.1016/0308-8146(92)90032-W

M. M. Khan and A. E. Martell, Metal ion and metal chelate catalyzed oxidation of ascorbic acid by molecular oxygen. I. Cupric and ferric ion catalyzed oxidation, Journal of the American Chemical Society, vol.89, issue.16, pp.4176-4185, 1967.
DOI : 10.1021/ja00992a036

D. A. Kimball, Citrus processing quality control and technology, pp.73-101

D. A. Kimball, Citrus processing, a complete guide, 1999.

M. Klim and S. Nagy, An improved method to determine nonenzymic browning in citrus juices, Journal of Agricultural and Food Chemistry, vol.36, issue.6, pp.1271-1274, 1988.
DOI : 10.1021/jf00084a036

J. A. Klavons, R. D. Bennett, and S. H. Vannier, Nature of the protein constituent of commercial orange juice cloud, Journal of Agricultural and Food Chemistry, vol.39, issue.9, pp.1545-1548, 1991.
DOI : 10.1021/jf00009a001

J. A. Klavons, R. D. Bennet, and S. H. Vannier, Physical/Chemical Nature of Pectin Associated with Commercial Orange Juice Cloud, Journal of Food Science, vol.31, issue.5, pp.399-401, 1994.
DOI : 10.1111/j.1365-2621.1983.tb03503.x

N. Kondjoyan and J. L. Berdagué, A compilation of relative retention indices for the analysis of aromatic compounds, Laboratoire Flaveur, 1996.

L. W. Kroh, Caramelisation in food and beverages, Food Chemistry, vol.51, issue.4, pp.373-379, 1994.
DOI : 10.1016/0308-8146(94)90188-0

V. Kutty, R. J. Braddock, and G. D. Sadler, Oxidation of d-Limonene in Presence of Low Density Polyethylene, Journal of Food Science, vol.30, issue.3, pp.402-405, 1994.
DOI : 10.1111/j.1365-2621.1994.tb06977.x

J. Landois-garza and J. H. Hotchkiss, Plastic packaging can cause aroma sorption, Food Engineering, vol.59, issue.4, pp.39-42, 1987.

P. Landy, S. Nicklaus, E. Sémon, P. Mielle, and E. Guichard, Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds, Journal of Agricultural and Food Chemistry, vol.52, issue.8, pp.52-2326, 2004.
DOI : 10.1021/jf0352677

J. Lange and Y. Wyser, Recent innovations in barrier technologies for plastic packaging?a review, Packaging Technology and Science, vol.3, issue.4, pp.149-158, 2003.
DOI : 10.1002/pts.621

R. Lebossé, V. Ducruet, and A. Feigenbaum, Interactions between Reactive Aroma Compounds from Model Citrus Juice with Polypropylene Packaging Film, Journal of Agricultural and Food Chemistry, vol.45, issue.8, pp.45-2836, 1997.
DOI : 10.1021/jf960957e

L. Lecanu, V. Ducruet, C. Jouquand, J. Gratadoux, and A. Feigenbaum, Optimization of Headspace Solid-Phase Microextraction (SPME) for the Odor Analysis of Surface-Ripened Cheese, Journal of Agricultural and Food Chemistry, vol.50, issue.13, pp.50-3810, 2002.
DOI : 10.1021/jf0117107

H. S. Lee and C. S. Chen, Rates of vitamin C loss and discoloration in clear orange juice concentrate during storage at temperatures of 4-24ºC, Journal of Agricultural and Food Chemistry, issue.11, pp.46-4723, 1998.

H. S. Lee and S. Nagy, Relationship of sugar degradation to detrimental changes in citrus juice quality, Food Technology, issue.11, pp.42-91, 1988.

H. S. Lee and S. Nagy, Formation of 4-Vinyl Guaiacol in Adversely Stored Orange Juice as Measured by an Improved HPLC Method, Journal of Food Science, vol.44, issue.38, pp.162-166, 1990.
DOI : 10.1021/jf60153a003

J. Y. Lee, Y. S. Lin, H. M. Chang, C. W. Wu, and M. C. , Temperature-time relationships for thermal inactivation of pectinesterases in orange juice, Journal of the Science of Food and Agriculture, vol.59, issue.7, pp.83-681, 2003.
DOI : 10.1002/jsfa.1360

. Leffingwell, Odor & Flavor Detection Thresholds in Water (In Parts per Billion), 2005.

S. Leizerson and E. Shimoni, Stability and Sensory Shelf Life of Orange Juice Pasteurized by Continuous Ohmic Heating, Journal of Agricultural and Food Chemistry, vol.53, issue.10, pp.53-4012, 2005.
DOI : 10.1021/jf047857q

A. Leufven, F. Johansson, and C. Hermasson, The effect of interactions with food on the sorption of aroma compounds into food contact polymers, Trends in flavour research, 1994.

Z. Li, I. Alli, and S. Kermasha, Use of Acidification, Low Temperature, and Sorbates for Storage of Orange Juice, Journal of Food Science, vol.44, issue.3, pp.674-678, 1989.
DOI : 10.1111/j.1365-2621.1989.tb04679.x

J. P. Linssen, J. P. Roozen, and M. A. Posthumus, Combined gas chromatography and sniffing port analysis of volatile compounds of mineral water packed in polyethylene laminated packages, Food Chemistry, vol.46, issue.4, pp.367-371, 1993.
DOI : 10.1016/0308-8146(93)90006-2

M. C. Manso, F. A. Oliveira, J. C. Oliveira, and J. M. Frías, Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions, International Journal of Food Science and Technology, vol.57, issue.3, pp.303-312, 2001.
DOI : 10.1006/fstl.1997.0288

C. H. Mannheim, J. Miltz, and A. Letzter, Interaction Between Polyethylene Laminated Cartons and Aseptically Packed Citrus Juices, Journal of Food Science, vol.38, issue.31, pp.737-740, 1987.
DOI : 10.1111/j.1365-2621.1987.tb06715.x

M. Marcotte, B. Stewart, and P. Fustier, Abused Thermal Treatment Impact on Degradation Products of Chilled Pasteurized Orange Juice, Journal of Agricultural and Food Chemistry, vol.46, issue.5, pp.1991-1996, 1998.
DOI : 10.1021/jf970954h

M. R. Macdaniel, B. T. Miranda-lopez, B. T. Watson, and L. M. Libbey, Pinot noir aroma : a sensory/gas chromatographic approach, Developments in Food Science, vol.28, pp.23-36, 1990.

S. Meydav, I. Saguy, and I. J. Kopelman, Browning determination in citrus products, Journal of Agricultural and Food Chemistry, vol.25, issue.3, 1977.
DOI : 10.1021/jf60211a030

A. S. Michaels and H. Brixter, Solubility of gases in polyethylene, Journal of Polymer Science, vol.50, issue.154, pp.393-412, 1961.
DOI : 10.1002/pol.1961.1205015411

S. Min, Z. T. Jin, S. K. Min, H. Yeom, and Q. H. Zhang, Commercial-Scale Pulsed Electric Field Processing of Orange Juice, Journal of Food Science, vol.48, issue.10, pp.1265-1271, 2003.
DOI : 10.1007/s002530050663

S. B. Mitiku, M. Sawamura, T. Itoh, and H. Ukeda, Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia, Flavour and Fragrance Journal, vol.5, issue.4, pp.240-244, 2000.
DOI : 10.1002/1099-1026(200007/08)15:4<240::AID-FFJ902>3.0.CO;2-F

S. Mizrahi and Z. Berk, Physico-chemical characteristics of orange juice cloud, Journal of the Science of Food and Agriculture, vol.1941, issue.5, pp.251-53, 1970.
DOI : 10.1002/jsfa.2740210508

M. G. Moshonas and P. E. Shaw, Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography, Journal of Agricultural and Food Chemistry, vol.42, issue.7, pp.42-1525, 1994.
DOI : 10.1021/jf00043a025

M. G. Moshonas and P. E. Shaw, FLAVOR AND CHEMICAL COMPARISON OF PASTEURIZED AND FRESH VALENCIA ORANGE JUICES, Journal of Food Quality, vol.4, issue.12, pp.31-40, 1997.
DOI : 10.1021/jf00029a025

M. G. Moshonas and P. E. Shaw, CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE, Journal of Food Quality, vol.4, issue.7, pp.61-71, 2000.
DOI : 10.1021/jf00073a035

J. Mottar, Einsatz koextrudierter Polypropylen-Verpackungen f???r das aseptische Ahfiillen von Orangensaft, Zeitschrift f???r Lebensmittel-Untersuchung und -Forschung, vol.20, issue.2, 1989.
DOI : 10.1007/BF01332944

P. P. Mouly, E. M. Gaydou, L. Lapierre, and J. Corsetti, Differenciation of several geographical origins in single-strenght valencia orange juices using quantitative comparison of carotenoid profiles, Journal of Agricultural and Food Chemistry, issue.10, pp.47-4038, 1999.

M. Murukami, H. Tedzuka, and K. Yamazaki, Thermal resistance ofAlicyclobacillus acidoterrestrisspores in different buffers and pH, Food Microbiology, vol.15, issue.6, pp.577-582, 1998.
DOI : 10.1006/fmic.1998.0194

S. Nagy and H. L. Dinsmore, RELATIONSHIP OF FURFURAL TO TEMPERATURE ABUSE AND FLAVOR CHANGE IN COMMERCIALLY CANNED SINGLE-STRENGTH ORANGE JUICE, Journal of Food Science, vol.35, issue.6, pp.1116-1119, 1974.
DOI : 10.1021/jf60170a007

S. Nagy, Vitamin C contents of citrus fruit and their products: a review, Journal of Agricultural and Food Chemistry, vol.28, issue.1, pp.8-18, 1980.
DOI : 10.1021/jf60227a026

S. Nagy, R. L. Rouseff, and H. S. Lee, Thermally Degraded Flavors in Citrus Juice Products, 1989.
DOI : 10.1021/bk-1989-0409.ch031

D. F. Nahon, M. Harrison, and J. P. Roozen, Modeling Flavor Release from Aqueous Sucrose Solutions, Using Mass Transfer and Partition Coefficients, Journal of Agricultural and Food Chemistry, vol.48, issue.4, pp.1278-1284, 2000.
DOI : 10.1021/jf990464k

M. Naim, B. J. Striem, J. Kanner, and H. Peleg, Potentiall of Ferulic Acid as a Precursor to Off-Flavors in Stored Orange Juice, Journal of Food Science, vol.206, issue.2, pp.500-503, 1988.
DOI : 10.1016/S0021-9673(00)93457-5

M. Naim, O. Schutz, U. Zehavi, R. L. Rouseff, and E. Haleva-toledo, -Vinylguaiacol Formation, Ascorbic-Acid Degradation, Browning, and Acceptance during Pasteurization and Storage under Moderate Conditions, Journal of Agricultural and Food Chemistry, vol.45, issue.5, 1997.
DOI : 10.1021/jf9608884

URL : https://hal.archives-ouvertes.fr/halshs-00556638

T. Naylor, Permeation properties in comprehensive polymer science, 1989.

T. J. Nielsen, I. M. Jägerstad, R. E. Öste, and B. O. Wesslén, Comparative Absorption of Low Molecular Aroma Compounds into Commonly Used Food Packaging Polymer Films, Journal of Food Science, vol.42, issue.2, pp.491-492, 1992.
DOI : 10.1111/j.1365-2621.1987.tb06715.x

M. O. Nisperos-carriedo, P. E. Shaw, and E. A. Baldwin, Changes in volatile flavor components of Pineapple orange juice as influenced by the application of lipid and composite films, Journal of Agricultural and Food Chemistry, vol.38, issue.6, pp.38-1382, 1990.
DOI : 10.1021/jf00096a018

L. Palmieri and D. Cacace, High intensity pulsed light technology In Emerging technologies for food processing. Sun D.W, Ed. Food science and technology international series, pp.279-306, 2005.

M. E. Parish, Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure, LWT - Food Science and Technology, vol.31, issue.5, pp.31-439, 1998.
DOI : 10.1006/fstl.1998.0378

URL : http://ufdc.ufl.edu/LS00000250/00002

G. L. Park, J. L. Byers, C. M. Pritz, D. B. Nelson, J. L. Navarro et al., Characteristics of California Navel Orange Juice and Pulpwasn, Journal of Food Science, vol.47, issue.2, pp.627-632, 1983.
DOI : 10.1111/j.1365-2621.1983.tb10805.x

H. Peleg, M. Naim, U. Zehavi, R. L. Roussef, and S. Nagy, Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice, Journal of Agricultural and Food Chemistry, vol.40, issue.5, pp.40-764, 1992.
DOI : 10.1021/jf00017a011

G. L. Pettipher, M. E. Osmundson, and J. M. Murphy, Methods for the detection and enumeration of Alicyclobacillus acidoterrestris and investigation of growth and production of taint in fruit juice and fruit juice-containing drinks, Letters in Applied Microbiology, vol.24, issue.3, pp.185-189, 1997.
DOI : 10.1046/j.1472-765X.1997.00373.x

G. Pieper, L. Borgudd, P. Ackermann, and P. Fellers, Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality, Journal of Food Science, vol.2, issue.3, pp.1408-1411, 1992.
DOI : 10.1002/jsfa.2740420208

A. Plotto, C. A. Margaria, K. L. Goodner, R. Goodrich, and E. A. Baldwin, Odour and ???avour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes, Flavour and Fragrance Journal, vol.12, issue.7, pp.491-498, 2004.
DOI : 10.1002/ffj.1470

A. Polydera, N. Stoforos, and P. Taoukis, Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice, Journal of Food Engineering, vol.60, issue.1, pp.21-29, 2003.
DOI : 10.1016/S0260-8774(03)00006-2

C. Priser, P. X. Etievant, S. Nicklaus, and O. Brun, Representative Champagne Wine Extracts for Gas Chromatography Olfactometry Analysis, Journal of Agricultural and Food Chemistry, vol.45, issue.9, pp.3511-3514, 1997.
DOI : 10.1021/jf970123b

T. Radford, K. Kawashima, P. K. Friedel, L. E. Pope, and M. A. Gianturco, Distribution of volatile compounds between the pulp and serum of some fruit juices, Journal of Agricultural and Food Chemistry, vol.22, issue.6, pp.22-1066, 1974.
DOI : 10.1021/jf60196a027

D. Rassis and I. S. Saguy, Kinetics of aseptic concentrated orange juice quality changes during commercial processing and storage, International Journal of Food Science & Technology, vol.51, issue.2, pp.191-198, 1995.
DOI : 10.1111/j.1365-2621.1995.tb01371.x

B. Rega, N. Fournier, P. Brat, and E. Guichard, Sensory evaluation of headspace extracts by direct GC-Olfactometry: application to fresh orange juice, Flavour Research at the Dawn of the Twenty-first Century, pp.706-709, 2003.

B. Rega, N. Fournier, and E. Guichard, Solid Phase Microextraction (SPME) of Orange Juice Flavor:?? Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O), Journal of Agricultural and Food Chemistry, vol.51, issue.24, pp.51-7092, 2003.
DOI : 10.1021/jf034384z

B. Rega, N. Fournier, and E. Guichard, Suspended solids influence flavor profile in processed orange juice Deutsche Forschungsanstalt für Lebensmittelchemie, State of the art in flavour chemistry and biology -the 7th Wartburg Symposium (21-22 avril, pp.412-415, 2004.

B. Rega, N. Fournier, S. Nicklaus, and E. Guichard, Role of Pulp in Flavor Release and Sensory Perception in Orange Juice, Journal of Agricultural and Food Chemistry, vol.52, issue.13, pp.52-4204, 2004.
DOI : 10.1021/jf035361n

R. G. Rice, G. J. Keller, and E. A. Beavens, Flavor fortification of California frozen orange concentrate, Food Technology, vol.6, pp.35-39, 1952.

H. Richard, Les arômes alimentaires, Coodonnateurs Richard H, 1992.

D. D. Roberts, P. Pollien, and C. Milo, Solid-Phase Microextraction Method Development for Headspace Analysis of Volatile Flavor Compounds, Journal of Agricultural and Food Chemistry, vol.48, issue.6, pp.2430-2437, 2000.
DOI : 10.1021/jf991116l

M. Rodriguez, G. D. Sadler, C. A. Sims, and R. J. Braddock, Chemical Changes during Storage of an Alcoholic Orange Juice Beverage, Journal of Food Science, vol.40, issue.I, pp.475-479, 1991.
DOI : 10.1111/j.1365-2621.1991.tb05307.x

M. G. Roig, J. F. Bello, Z. S. Rivera, and J. F. Kennedy, Studies on the occurrence of non-enzymatic browning during storage of citrus juice, Food Research International, vol.32, issue.9, pp.609-619, 1999.
DOI : 10.1016/S0963-9969(99)00128-3

R. Rouseff and M. Naim, Citrus Flavor Stability In Flavor chemistry: industrial and academic research, pp.101-121, 2000.

A. Sadafian and J. Crouzet, Infinite dilution activity coefficients and relative volatilities of some aroma compounds, Flavour and Fragrance Journal, vol.25, issue.5, pp.103-107, 1987.
DOI : 10.1002/ffj.2730020305

G. D. Sadler and R. J. Braddock, Oxygen Permeability of Low Density Polyethylene as a Function of Limonene Absorption: An Approach to Modeling Flavor "Scalping", Journal of Food Science, vol.42, issue.5, pp.587-588, 1990.
DOI : 10.1111/j.1365-2621.1988.tb10222.x

G. Sadler, M. Parish, D. Van-clief, and J. Davis, The effect of volatile absorption by packaging polymers on flavour, microorganisms and ascorbic acid in reconstituted orange juice. Lebensmittel ?Wissenchaft und-technologie-Food Science and Technology, pp.686-690, 1997.

C. Sanchez-moreno, L. Plaza, B. De-ancos, and P. Cano, Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices, Journal of the Science of Food and Agriculture, vol.45, issue.5, pp.430-439, 2003.
DOI : 10.1002/jsfa.1392

G. Saporta, Probabilités, analyse des données et statistique, 1990.

A. Sattar, M. J. Durrani, R. N. Khan, and B. H. Hussain, Effect of packaging materials and fluorescent light on HTST-pasteurized orange drink. Zeitschrift fuer Lebensmittel - Untersuchung und -Forschung, pp.430-433, 1989.

J. Saunt, Citrus varieties of the world : an illustrated guide, Saunt J, 1990.

P. E. Shaw, Fruits II, Volatile compounds in foods and beverages. Maarse H, 1991.

P. E. Shaw and S. Nagy, Orange and tangerine juices In Fruit juice processing and technology, pp.155-156, 1993.

M. Shimoda, T. Nitanda, N. Kadota, H. Otha, K. Suetsuna et al., Adsorption of Satsuma mandarin juice aroma on plastic films., NIPPON SHOKUHIN KOGYO GAKKAISHI, vol.31, issue.11, pp.31-697, 1984.
DOI : 10.3136/nskkk1962.31.11_697

Y. Shinoda, M. Murata, S. Homma, and H. Komura, Browning and Decomposed Products of Model Orange Juice, Bioscience, Biotechnology, and Biochemistry, vol.68, issue.3, pp.529-536, 2004.
DOI : 10.1271/bbb.68.529

Y. Shinoda, H. Komura, S. Homma, and M. Murata, Browning of Model Orange Juice Solution: Factors Affecting the Formation of Decomposition Products, Bioscience, Biotechnology, and Biochemistry, vol.69, issue.11, pp.2129-2137, 2005.
DOI : 10.1271/bbb.69.2129

B. Siegmund, K. Derler, and W. Pfannhauser, Chemical and sensory effects of glass and laminated carton packages on fruit juice products -Still a controversial topic Lebensmittel ? Wissenchaft und-technologie-Food Science and Technology, pp.481-488, 2004.

F. M. Silva, P. Gibbs, and M. C. Vieira, Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes, International Journal of Food Microbiology, vol.51, issue.2-3, pp.95-103, 1999.
DOI : 10.1016/S0168-1605(99)00103-8

C. E. Sizer, P. L. Waugh, S. Edstam, and P. Ackermann, Maintaining flavor quality of aseptic orange juice, Food Technology, vol.42, issue.6, pp.152-159, 1988.

R. Snir, P. E. Koehler, K. A. Sims, and L. Wicker, Total and Thermostable Pectinesterases in Citrus Juices, Journal of Food Science, vol.53, issue.2, pp.379-382, 1996.
DOI : 10.1111/j.1365-2621.1988.tb10199.x

N. F. Soares and J. H. Hotchkiss, Comparative effects of de-aeration and package permeability on ascorbic acid loss in refrigerated orange juice, Packaging Technology and Science, vol.32, issue.3, pp.111-118, 1999.
DOI : 10.1002/(SICI)1099-1522(199905/06)12:3<111::AID-PTS459>3.0.CO;2-E

O. Solomon, U. Svanberg, and A. Sahlström, Effect of oxygen and fluorescent light on the quality of orange juice during storage at 8??C, Food Chemistry, vol.53, issue.4, pp.363-368, 1995.
DOI : 10.1016/0308-8146(95)99828-N

A. Steffen and J. Pawliszyn, Analysis of flavour volatiles using headspace solid-phase microextraction, Journal of Agricultural and Food Chemistry, issue.8, pp.44-2187, 1996.

C. Tanford, The hydrophobic effect (second edition), 1980.

J. H. Tatum, S. Nagy, and R. E. Berry, DEGRADATION PRODUCTS FORMED IN CANNED SINGLE-STRENGTH ORANGE JUICE DURING STORAGE, Journal of Food Science, vol.17, issue.1, pp.707-709, 1975.
DOI : 10.1016/S0031-9422(00)88090-5

M. S. Tawfik and A. Huyghebaert, Effect of storage temperature, time, dissolved oxygen and packaging materials on the quality of aseptically filled orange juice, Acta Alimentaria, vol.27, pp.231-244, 1998.

M. A. Tigani and J. S. Paik, Use of dielectric constants in the prediction of ???flavour scalping???, Packaging Technology and Science, vol.8, issue.4, pp.203-209, 1993.
DOI : 10.1002/pts.2770060405

D. Tonder, A. Petersen, L. Poll, and C. Olsen, Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values, Food Chemistry, vol.61, issue.1-2, pp.223-229, 1998.
DOI : 10.1016/S0308-8146(97)00097-6

A. Topuz, M. Topakci, and M. Canakci, Physical and nutritional properties of four orange varieties, Journal of Food Engineering, vol.66, issue.4, pp.519-523, 2005.
DOI : 10.1016/j.jfoodeng.2004.04.024

G. Trystram, A. Duquenoy, and J. Bimbenet, Génie des procédés alimentaires : des bases aux applications, Dunod, Collection Hors Collection, 2002.

F. Ulrich and W. Grosch, Identification of the most intense volatile flavour compounds formed during autooxidation of linoleic acid. Zeischrift für Lebensmittel-Untersuchung und- Forschung, pp.277-282, 1987.

F. S. Van-lune, L. M. Nijssen, and P. H. Linssen, Absorption of methanol and toluene by polyester-based bottles, Packaging Technology and Science, vol.10, issue.4, pp.221-227, 1997.
DOI : 10.1002/(SICI)1099-1522(199707)10:4<221::AID-PTS408>3.0.CO;2-5

S. M. Van-ruth and C. H. O-'connor, Evaluation of three gas chromatographyolfactometry methods: comparison of odour intensity-concentration relationships of eight volatile compounds with sensory headspace data, Food Chemistry, issue.3, pp.74-341, 2001.

S. M. Van-ruth and J. P. Roozen, Gas chromatography-olfactometry analysis and its importance in food quality control -Influence of assessors' training and sampling methods on gas chromatography-olfactometry data Advances in Experimental medicine and biology, pp.155-165, 2004.

R. W. Van-willige, J. P. Linssen, and A. G. Voragen, Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: proteins and carbohydrates, Journal of the Science of Food and Agriculture, issue.12, pp.80-1779, 2000.

R. W. Van-willige, J. P. Linssen, and A. G. Voragen, Influence of food matrix on absorption of flavour compounds by linear low-density polyethylene: oil and real food products, Journal of the Science of Food and Agriculture, issue.12, pp.80-1790, 2000.

R. W. Van-willige, J. P. Linssen, A. Legger-huisman, and A. G. Voragen, Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephtalate) on taste perception of a model solution and orange juice. Food additives and contaminants, pp.84-91, 2003.

G. C. Yen and T. Y. Song, Characteristics of Clouding Substances in Guava Puree, Journal of Agricultural and Food Chemistry, vol.46, issue.9, pp.3435-3439, 1998.
DOI : 10.1021/jf980161a

J. P. Yuan and F. Chen, Degradation of Ascorbic Acid in Aqueous Solution, Journal of Agricultural and Food Chemistry, vol.46, issue.12, pp.5078-5082, 1998.
DOI : 10.1021/jf9805404

K. Zerdin, M. L. Rooney, and J. Vermue, The vitamin C content of orange juice packed in an oxygen scavenger material, Food Chemistry, vol.82, issue.3, pp.387-395, 2003.
DOI : 10.1016/S0308-8146(02)00559-9

B. Zierler, B. Siegmund, and W. Pfannhauser, Determination of off-flavour compounds in apple juice caused by microorganisms using headspace solid phase microextraction???gas chromatography???mass spectrometry, Analytica Chimica Acta, vol.520, issue.1-2, pp.3-11, 2004.
DOI : 10.1016/j.aca.2004.03.084