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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

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