文献类型： 会议论文

第一作者： Tang Xiaowei

作者： Tang Xiaowei ¹ ; He Hongju ¹ ; Liu Ye ² ; Zhao Xiaoyan ¹ ;

作者机构： 1.Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, 100097, China

2.Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China

关键词： aroma components;watermelon juice;SPME-GCMS

会议名称： International Symposium on Vegetable Production, Quality and Process Standardization in Chain

主办单位：

页码： 183-191

摘要： The scope of this study involved the identification of key odorants in fresh cut 'JingLing' watermelon juice, and the high pressure treatment effect on the typical aroma compounds in watermelon juice. Aroma formation in fresh-cut watermelon is a dynamic enzymatic process, with the characteristic aroma components being formed immediately after cutting. In this study, SPME associated with GCMS was used to collect the headspace volatiles and to identify them. 68 volatile compounds via GC-MS in the fresh cut watermelon juice. The majority of compounds recovered were alcohols and aldehydes. On the basis of relative percentages, 36 predominant volatiles alcohols and aldehydes accounted for approximately 48.27% of 68.58% the total volatile compounds. These included cis-3-hexenal, cis, cis-3,6-nonadienal, cis-3-nonenal, cis-6-nonenal, trans-2-nonenal, is-2-nonenal, trans,cis-2,6-nonadienal, trans, trans-2,4-nonadienal, and trans,trans,cis-2,4,6-nonatrienal. Meanwhile, high pressure treatment had great effect on the majority aroma flavor content, especially nonenal, (Z,E)-2,6-nonadien-1-ol, diethyl phthalate and 2-pentyl furan decreased after the treatment whereas, hexanal, (Z)-2-nonenal, (E)-2-nonenol, 6,10-dimethyl-5,9-undecadien-2-one increased.

分类号： S63-532