Changes of volatile flavor compounds of watermelon juice by heat treatment
| Autor: | Takako Aboshi, Tomoya Ohta, Tetsuya Murayama, Hiroto Sato, Saiki Musya |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification Volatile Organic Compounds Ketone Hot Temperature 030102 biochemistry & molecular biology Food Handling Methional Organic Chemistry General Medicine Mass spectrometry Applied Microbiology and Biotechnology Biochemistry Analytical Chemistry Citrullus Fruit and Vegetable Juices 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology chemistry Taste Volatile flavor Food science Molecular Biology Biotechnology |
| Zdroj: | Bioscience, biotechnology, and biochemistry. 84(10) |
| ISSN: | 1347-6947 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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