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...
Gespeichert in:
| Veröffentlicht in: | Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2020-10, Vol.84 (10), p.2157-2159 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2159 |
|---|---|
| container_issue | 10 |
| container_start_page | 2157 |
| container_title | Bioscience, biotechnology, and biochemistry |
| container_volume | 84 |
| creator | Aboshi, Takako Musya, Saiki Sato, Hiroto Ohta, Tomoya Murayama, Tetsuya |
| description | 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. |
| doi_str_mv | 10.1080/09168451.2020.1787814 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_oup_p</sourceid><recordid>TN_cdi_oup_primary_10_1080_09168451_2020_1787814</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><oup_id>10.1080/09168451.2020.1787814</oup_id><sourcerecordid>2419414426</sourcerecordid><originalsourceid>FETCH-LOGICAL-c407t-e54740bca3edef74d5047aa84ce5b8a6cf6d8f3f4aca1752c116e126cfc2de683</originalsourceid><addsrcrecordid>eNqNkM9PwyAYhonRuDn9EzQ9eumElgK7aRZ_ZokXPZNv9MN1oWVC67L_3s5tHo0XSF6e9yV5CLlkdMyoojd0woTiBRtnNOsjqaRi_IgMWc5lKiZcHpPhlkm30ICcxbiktA8KdkoGeSZoLrgakpfpApoPjIm3yZd30FYOE-vgy4fE-Hrlu6b8eVxDi6FG55tk2VUGk_kmWSC0SRv6s8amPScnFlzEi_09Iu8P92_Tp3T2-vg8vZulhlPZplhwyencQI4lWsnLgnIJoLjBYq5AGCtKZXPLwQCTRWYYE8iyPjdZiULlI3K9210F_9lhbHVdRYPOQYO-izrjbMIZ55no0WKHmuBjDGj1KlQ1hI1mVG816oNGvdWo9xr73tX-i25eY_nbOnjrAboDfLf69-btrlI11oca1j64UrewcT7YAI2pos7_nvgGitaQHQ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2419414426</pqid></control><display><type>article</type><title>Changes of volatile flavor compounds of watermelon juice by heat treatment</title><source>Freely Accessible Japanese Titles - check A-Z of ejournals</source><source>MEDLINE</source><source>Oxford Academic Journals (OUP)</source><source>EZB Electronic Journals Library</source><creator>Aboshi, Takako ; Musya, Saiki ; Sato, Hiroto ; Ohta, Tomoya ; Murayama, Tetsuya</creator><creatorcontrib>Aboshi, Takako ; Musya, Saiki ; Sato, Hiroto ; Ohta, Tomoya ; Murayama, Tetsuya</creatorcontrib><description>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.</description><identifier>ISSN: 0916-8451</identifier><identifier>EISSN: 1347-6947</identifier><identifier>DOI: 10.1080/09168451.2020.1787814</identifier><identifier>PMID: 32603648</identifier><language>eng</language><publisher>England: Taylor & Francis</publisher><subject>Citrullus - chemistry ; dimethylsulfide ; Food Handling ; Fruit and Vegetable Juices - analysis ; heat treatment ; Hot Temperature ; methional ; off-flavor ; Taste ; Volatile Organic Compounds - analysis ; Watermelon</subject><ispartof>Bioscience, biotechnology, and biochemistry, 2020-10, Vol.84 (10), p.2157-2159</ispartof><rights>2020 Japan Society for Bioscience, Biotechnology, and Agrochemistry 2020</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c407t-e54740bca3edef74d5047aa84ce5b8a6cf6d8f3f4aca1752c116e126cfc2de683</citedby><cites>FETCH-LOGICAL-c407t-e54740bca3edef74d5047aa84ce5b8a6cf6d8f3f4aca1752c116e126cfc2de683</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/32603648$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aboshi, Takako</creatorcontrib><creatorcontrib>Musya, Saiki</creatorcontrib><creatorcontrib>Sato, Hiroto</creatorcontrib><creatorcontrib>Ohta, Tomoya</creatorcontrib><creatorcontrib>Murayama, Tetsuya</creatorcontrib><title>Changes of volatile flavor compounds of watermelon juice by heat treatment</title><title>Bioscience, biotechnology, and biochemistry</title><addtitle>Biosci Biotechnol Biochem</addtitle><description>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.</description><subject>Citrullus - chemistry</subject><subject>dimethylsulfide</subject><subject>Food Handling</subject><subject>Fruit and Vegetable Juices - analysis</subject><subject>heat treatment</subject><subject>Hot Temperature</subject><subject>methional</subject><subject>off-flavor</subject><subject>Taste</subject><subject>Volatile Organic Compounds - analysis</subject><subject>Watermelon</subject><issn>0916-8451</issn><issn>1347-6947</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkM9PwyAYhonRuDn9EzQ9eumElgK7aRZ_ZokXPZNv9MN1oWVC67L_3s5tHo0XSF6e9yV5CLlkdMyoojd0woTiBRtnNOsjqaRi_IgMWc5lKiZcHpPhlkm30ICcxbiktA8KdkoGeSZoLrgakpfpApoPjIm3yZd30FYOE-vgy4fE-Hrlu6b8eVxDi6FG55tk2VUGk_kmWSC0SRv6s8amPScnFlzEi_09Iu8P92_Tp3T2-vg8vZulhlPZplhwyencQI4lWsnLgnIJoLjBYq5AGCtKZXPLwQCTRWYYE8iyPjdZiULlI3K9210F_9lhbHVdRYPOQYO-izrjbMIZ55no0WKHmuBjDGj1KlQ1hI1mVG816oNGvdWo9xr73tX-i25eY_nbOnjrAboDfLf69-btrlI11oca1j64UrewcT7YAI2pos7_nvgGitaQHQ</recordid><startdate>20201002</startdate><enddate>20201002</enddate><creator>Aboshi, Takako</creator><creator>Musya, Saiki</creator><creator>Sato, Hiroto</creator><creator>Ohta, Tomoya</creator><creator>Murayama, Tetsuya</creator><general>Taylor & Francis</general><general>Oxford University Press</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20201002</creationdate><title>Changes of volatile flavor compounds of watermelon juice by heat treatment</title><author>Aboshi, Takako ; Musya, Saiki ; Sato, Hiroto ; Ohta, Tomoya ; Murayama, Tetsuya</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c407t-e54740bca3edef74d5047aa84ce5b8a6cf6d8f3f4aca1752c116e126cfc2de683</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Citrullus - chemistry</topic><topic>dimethylsulfide</topic><topic>Food Handling</topic><topic>Fruit and Vegetable Juices - analysis</topic><topic>heat treatment</topic><topic>Hot Temperature</topic><topic>methional</topic><topic>off-flavor</topic><topic>Taste</topic><topic>Volatile Organic Compounds - analysis</topic><topic>Watermelon</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aboshi, Takako</creatorcontrib><creatorcontrib>Musya, Saiki</creatorcontrib><creatorcontrib>Sato, Hiroto</creatorcontrib><creatorcontrib>Ohta, Tomoya</creatorcontrib><creatorcontrib>Murayama, Tetsuya</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Bioscience, biotechnology, and biochemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aboshi, Takako</au><au>Musya, Saiki</au><au>Sato, Hiroto</au><au>Ohta, Tomoya</au><au>Murayama, Tetsuya</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Changes of volatile flavor compounds of watermelon juice by heat treatment</atitle><jtitle>Bioscience, biotechnology, and biochemistry</jtitle><addtitle>Biosci Biotechnol Biochem</addtitle><date>2020-10-02</date><risdate>2020</risdate><volume>84</volume><issue>10</issue><spage>2157</spage><epage>2159</epage><pages>2157-2159</pages><issn>0916-8451</issn><eissn>1347-6947</eissn><abstract>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.</abstract><cop>England</cop><pub>Taylor & Francis</pub><pmid>32603648</pmid><doi>10.1080/09168451.2020.1787814</doi><tpages>3</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0916-8451 |
| ispartof | Bioscience, biotechnology, and biochemistry, 2020-10, Vol.84 (10), p.2157-2159 |
| issn | 0916-8451 1347-6947 |
| language | eng |
| recordid | cdi_oup_primary_10_1080_09168451_2020_1787814 |
| source | Freely Accessible Japanese Titles - check A-Z of ejournals; MEDLINE; Oxford Academic Journals (OUP); EZB Electronic Journals Library |
| subjects | Citrullus - chemistry dimethylsulfide Food Handling Fruit and Vegetable Juices - analysis heat treatment Hot Temperature methional off-flavor Taste Volatile Organic Compounds - analysis Watermelon |
| title | Changes of volatile flavor compounds of watermelon juice by heat treatment |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T15%3A35%3A16IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_oup_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Changes%20of%20volatile%20flavor%20compounds%20of%20watermelon%20juice%20by%20heat%20treatment&rft.jtitle=Bioscience,%20biotechnology,%20and%20biochemistry&rft.au=Aboshi,%20Takako&rft.date=2020-10-02&rft.volume=84&rft.issue=10&rft.spage=2157&rft.epage=2159&rft.pages=2157-2159&rft.issn=0916-8451&rft.eissn=1347-6947&rft_id=info:doi/10.1080/09168451.2020.1787814&rft_dat=%3Cproquest_oup_p%3E2419414426%3C/proquest_oup_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2419414426&rft_id=info:pmid/32603648&rft_oup_id=10.1080/09168451.2020.1787814&rfr_iscdi=true |