Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods

•Sensory characteristics of 4 orange juices were profiled.•Differences in volatile flavor profiles of 4 OJs were documented.•OJs requiring refrigeration had high levels of α- and β-terpineol.•The shelf-stable OJs had desirable volatile flavor compounds.•Desirable compounds in OJs are β-pinene, dl-limonene, linalool, and nonalool. The objective of the current study was to correlate the sensory and instrumental flavor analysis results of commercial orange juice (OJ) products prepared by different processing methods. Descriptive analysis was conducted using a highly trained panel (n = 6) to evaluate four OJs in triplicate. Volatile compounds associated with the four OJs were quantitatively and qualitatively identified using a Dynamic Headspace Sampling, followed by Gas Chromatography–Mass Spectrometry analysis. The sensory characteristics of the four commercially available OJs were significantly different (p