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Biosci Biotechnol Biochem

Title:		Changes of volatile flavor compounds of watermelon juice by heat treatment
Author(s):		Aboshi T; Musya S; Sato H; Ohta T; Murayama T;
Address:		"Faculty of Agriculture, Yamagata University, Wakaba-machi , Tsuruoka, Japan. Yamagata Integrated Agricultural Research Center, Minorigaoka , Yamagata, Japan"
Journal Title:		Biosci Biotechnol Biochem
Year:		2020
Volume:		20200630
Issue:		10
Page Number:		2157 - 2159
DOI:		10.1080/09168451.2020.1787814
ISSN/ISBN:		1347-6947 (Electronic) 0916-8451 (Linking)
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"
Keywords:		Citrullus/*chemistry *Food Handling Fruit and Vegetable Juices/*analysis *Hot Temperature *Taste Volatile Organic Compounds/*analysis Watermelon dimethylsulfide heat treatment methional off-flavor;
Notes:		"MedlineAboshi, Takako Musya, Saiki Sato, Hiroto Ohta, Tomoya Murayama, Tetsuya eng England 2020/07/01 Biosci Biotechnol Biochem. 2020 Oct; 84(10):2157-2159. doi: 10.1080/09168451.2020.1787814. Epub 2020 Jun 30"