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:
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