« Previous AbstractAggregation-Induced Luminescence Based UiO-66: Highly Selective Fast-Response Styrene Detection    Next Abstract"Comparative expression profiles of carboxylesterase orthologous CXE14 in two closely related tea geometrid species, Ectropis obliqua Prout and Ectropis grisescens Warren" »

Ultrason Sonochem

Title:		Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice
Author(s):		Yang F; Shi C; Yan L; Xu Y; Dai Y; Bi S; Liu Y;
Address:		"Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: bishuang@btbu.edu.cn. Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address: liuyecau@126.com"
Journal Title:		Ultrason Sonochem
Year:		2022
Volume:		20221123
Issue:
Page Number:		106238 -
DOI:		10.1016/j.ultsonch.2022.106238
ISSN/ISBN:		1873-2828 (Electronic) 1350-4177 (Print) 1350-4177 (Linking)
Abstract:		"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"
Keywords:		*Citrullus Ultrasonics Flavor Molecular sensory science Ultrasonic treatment Watermelon juice;
Notes:		"MedlineYang, Fan Shi, Chunhe Yan, Lichang Xu, Ying Dai, Yixin Bi, Shuang Liu, Ye eng Netherlands 2022/11/28 Ultrason Sonochem. 2022 Dec; 91:106238. doi: 10.1016/j.ultsonch.2022.106238. Epub 2022 Nov 23"