Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography–Olfactometry–Mass Spectrometry, Aroma Recombination, and Omission Experiments

Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography–olfacto...

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Detalles Bibliográficos
Autores principales: Yang, Xiao, Yang, Fan, Liu, Ye, Li, Jian, Song, Huan-Lu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074304/
https://www.ncbi.nlm.nih.gov/pubmed/32093373
http://dx.doi.org/10.3390/foods9020227

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7074304/
https://www.ncbi.nlm.nih.gov/pubmed/32093373
http://dx.doi.org/10.3390/foods9020227

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