Ultrasonic treatment maintains the flavor of the melon juice

Ultrasonic treatment maintains the flavor of the melon juice

Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC–MS) and gas chromatography-ion mobi...

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Bibliographic Details
Main Authors:	Xiao Liu, Chao Zhang, Hui Wang, Yubin Wang, Danshi Zhu, He Liu
Format:	Article
Language:	English
Published:	Elsevier 2023-01-01
Series:	Ultrasonics Sonochemistry
Subjects:	Melon juice Ultrasonic Ultra-high pressure GC–MS GC-IMS Flavor enhancement
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417722003807

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