Changes of volatile flavor compounds of watermelon juice by heat treatment |
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| Authors: | Takako Aboshi Saiki Musya Hiroto Sato Tomoya Ohta Tetsuya Murayama |
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| Affiliation: | 1. Faculty of Agriculture, Yamagata University, Wakaba-machi , Tsuruoka, Japan taboshi@tds1.tr.yamagata-u.ac.jp;3. Faculty of Agriculture, Yamagata University, Wakaba-machi , Tsuruoka, Japan;4. Yamagata Integrated Agricultural Research Center, Minorigaoka , Yamagata, Japan |
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| 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. |
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| Keywords: | Watermelon off-flavor heat treatment dimethylsulfide methional |
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