Changes of volatile flavor compounds of watermelon juice by heat treatment. Issue 10 (2nd October 2020)

• Record Type: Journal Article
• Authors: Aboshi, Takako; Musya, Saiki; Sato, Hiroto; Ohta, Tomoya; Murayama, Tetsuya
• Is Part Of: Bioscience, biotechnology, and biochemistry. Volume 84:Issue 10(2020)
• Page Start: 2157
• Page End: 2159
• Publication Date: 2020-10-02
• Subjects: Watermelon -- off-flavor -- heat treatment -- dimethylsulfide -- methional; Biotechnology -- Periodicals; Biochemistry -- Periodicals; 660.6
• DOI: 10.1080/09168451.2020.1787814
• Languages: English
• ISSNs: 0916-8451

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.