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Ultrasonic treatment maintains the flavor of the melon juice

文献类型： 外文期刊

作者： Liu, Xiao 1 ; Zhang, Chao 2 ; Wang, Hui 2 ; Wang, Yubin 2 ; Zhu, Danshi 1 ; Liu, He 1 ;

作者机构： 1.Bohai Univ, Coll Food Sci & Technol, Jinzhou 121013, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

3.Natl & Local Joint Engn Res Ctr Storage Proc & Saf, Jinzhou 121013, Peoples R China

4.Beijing Key Lab Agr Prod Fruits & Vegetables Prese, Beijing 100097, Peoples R China

关键词： Melon juice; Ultrasonic; Ultra-high pressure; GC-MS; GC-IMS; Flavor enhancement

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：8.4； 五年影响因子：8.0 ）

ISSN： 1350-4177

年卷期： 2023 年 92 卷

页码：

收录情况： SCI

摘要： 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 mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.

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