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

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 significant...

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Detalles Bibliográficos
Autores principales: Yang, Fan, Shi, Chunhe, Yan, Lichang, Xu, Ying, Dai, Yixin, Bi, Shuang, Liu, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703038/
https://www.ncbi.nlm.nih.gov/pubmed/36436485
http://dx.doi.org/10.1016/j.ultsonch.2022.106238

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9703038/
https://www.ncbi.nlm.nih.gov/pubmed/36436485
http://dx.doi.org/10.1016/j.ultsonch.2022.106238

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