Changes of volatile flavor compounds of watermelon juice by heat treatment

Changes of volatile flavor compounds of watermelon juice by heat treatment

Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatm...

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Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2020-10, Vol.84 (10), p.2157-2159
Hauptverfasser: Aboshi, Takako, Musya, Saiki, Sato, Hiroto, Ohta, Tomoya, Murayama, Tetsuya
Format: Artikel
Sprache:eng
Schlagworte:
Citrullus - chemistry
dimethylsulfide
Food Handling
Fruit and Vegetable Juices - analysis
heat treatment
Hot Temperature
methional
off-flavor
Taste
Volatile Organic Compounds - analysis
Watermelon
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Zusammenfassung:Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatment, dimethylsulfide and methional increased in heated juice. These two sulfides were suggested to contribute to the off-flavors in heated watermelon juice.
ISSN:0916-8451
1347-6947
DOI:10.1080/09168451.2020.1787814