Changes of volatile flavor compounds of watermelon juice by heat treatment

被引：13

作者：

Aboshi, Takako ^{[1
]}

Musya, Saiki ^{[1
]}

Sato, Hiroto ^{[2
]}

Ohta, Tomoya ^{[1
]}

Murayama, Tetsuya ^{[1
]}

机构：

[1] Yamagata Univ, Fac Agr, Tsuruoka, Yamagata, Japan

[2] Yamagata Integrated Agr Res Ctr, Yamagata, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2020年 / 84卷 / 10期

关键词：

Watermelon; off-flavor; heat treatment; dimethylsulfide; methional; IDENTIFICATION; COMPONENTS;

D O I：

10.1080/09168451.2020.1787814

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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.

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收藏

页码：2157 / 2159

页数：3

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