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

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&#87...

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Bibliographic Details
Main Authors: Xiao Yang, Fan Yang, Ye Liu, Jian Li, Huan-Lu Song
Format: Article
Language:English
Published: MDPI AG 2020-02-01
Series:Foods
Subjects:
watermelon juice
thermal treatment
off-flavor
gc–o–ms
aroma recombination
omission
Online Access:https://www.mdpi.com/2304-8158/9/2/227

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https://www.mdpi.com/2304-8158/9/2/227

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