Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry. (May 2018)

• Record Type: Journal Article
• Authors: Liu, Ye; He, Congcong; Song, Huanlu
• Is Part Of: Food research international. Volume 107(2018)
• Page Start: 119
• Page End: 129
• Publication Date: 2018-05
• Subjects: Aroma-active compounds -- Watermelon juice -- Principal component analysis (PCA) -- Cluster analysis (CA) -- Gas chromatography-olfactometry-mass spectrometry (GC–MS/O); Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2018.02.022
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Qualitative and quantitative analysis and odor active value (OAV) calculation were applied to identify the aroma-active compounds of fresh watermelon juice in five varieties: Seedless, Jingxin, Lianfa, Qilin, and Texiaofeng. Principal component analysis and cluster analysis were selected to compare the similarity and difference among watermelons juices. Fifty-five volatiles were identified in watermelon juice in five varieties, among which 6 volatiles were identified for the first time in watermelon. ( Z )-6-nonenal, ( E, Z )-2, 6-nonadienal, ( E )-2-nonenal, and ( E, E )-2, 4-nonadienal contributed greater to aroma profiles than alcohols due to lower threshold through odor active values. It was indicated by principal component analysis and cluster analysis that watermelon juices were separated into three groups, Jingxin, Lianfa-Texiaofeng, and Seedless-Qilin, whose characteristic volatiles were aldehydes, alcohols, and ketones respectively. The average distance between JX and the other varieties was higher than that of others through cluster analysis, indicating that the aroma of Jingxin differed from that of the other four varieties greatly. Graphical abstract: Highlights: Aroma of fresh watermelon juice of five varieties was identified and quantified. Aroma-active compounds were identified by OAVs. Sensory evaluation was used to reconfirm the aroma-active compounds. Watermelon juices of five varieties were classified based on aroma by PCA and CA.