Changes of volatile flavor compounds of watermelon juice by heat treatment-Reference-Cited by-同舟云学术

Changes of volatile flavor compounds of watermelon juice by heat treatment

Published:2020-10-02 Issue:10 Volume:84 Page:2157-2159
ISSN:1347-6947
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Aboshi Takako¹,Musya Saiki¹,Sato Hiroto²,Ohta Tomoya¹,Murayama Tetsuya¹

Affiliation:

1. Faculty of Agriculture, Yamagata University, Wakaba-machi, Tsuruoka, Japan

2. Yamagata Integrated Agricultural Research Center, Minorigaoka, Yamagata, Japan

Abstract

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.

Funder

Joint Research Program among Industrial, Academic and Governmental Organization of Agricultural Department of Yamagata University

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/84/10/2157/36827231/bbb2157.pdf

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