Improvement in the aroma of watermelon juice by vacuum blending with linoleic acid addition
文献类型： 外文期刊
作者： Wang, Bingsu 1 ; Wang, Wenxiang 2 ; Zhou, Jiahua 2 ; Zhang, Huijuan 1 ; Zhang, Chao 2 ;
作者机构： 1.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Key Lab Vegetable Postharvest Proc, Inst Agrifood Proc & Nutr,Minist Agr & Rural Affai, Beijing 100097, Peoples R China
3.Beijing Technol & Business Univ, Natl Ctr Technol Innovat Grain Ind Comprehens Util, Beijing 100048, Peoples R China
关键词： Vacuum blending; Linoleic acid; Watermelon juice; Aroma; Volatile organic compounds; (2)-Z-Nonenal
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 492 卷
页码：
收录情况： SCI
摘要： Watermelon juice is favored by a large number of consumers as a summer heat-relieving tool. This paper aims to analyze the effect and improvement of linoleic acid combined with vacuum blending on the aroma of watermelon juice using modern molecular sensory technology. A total of 100 volatile organic compounds were identified, mainly small-molecule aldehydes, alcohols and ketones. The concentrations of (Z)-2-nonenal in vacuum blending watermelon juice with 5, 25, 50, and 250 mu g/g linoleic acid were 2.64, 3.04, 7.68, and 19.8 times those of untreated juice, respectively. Notably, the aldehyde concentration of 250 mu g/g linoleic acid combined with vacuum blending watermelon juice was 19.76 times that of untreated juice, which contributed to the sweet and green aromas of watermelon juice. The findings of the present study suggest that vacuum blending with the addition of 250 mu g/g linoleic acid may be a method to improve the overall aroma of watermelon juice.
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