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Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice

التفاصيل البيبلوغرافية
العنوان: Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice
المؤلفون: Fan Yang, Chunhe Shi, Lichang Yan, Ying Xu, Yixin Dai, Shuang Bi, Ye Liu
المصدر: Ultrasonics Sonochemistry, Vol 91, Iss , Pp 106238- (2022)
بيانات النشر: Elsevier, 2022.
سنة النشر: 2022
المجموعة: LCC:Chemistry
LCC:Acoustics. Sound
مصطلحات موضوعية: Watermelon juice, Ultrasonic treatment, Molecular sensory science, Flavor, Chemistry, QD1-999, Acoustics. Sound, QC221-246
الوصف: A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 1350-4177
Relation: http://www.sciencedirect.com/science/article/pii/S1350417722003340; https://doaj.org/toc/1350-4177
DOI: 10.1016/j.ultsonch.2022.106238
URL الوصول: https://doaj.org/article/981290bfb66d4127ae23d207b71d540c
رقم الأكسشن: edsdoj.981290bfb66d4127ae23d207b71d540c
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:13504177
DOI:10.1016/j.ultsonch.2022.106238