Ultrasonic treatment maintains the flavor of the melon juice |
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| Institution: | 1. College of Food Science and Technology, Bohai University, Jinzhou, 121013, China;2. Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;3. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China;4. Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Beijing 100097, China |
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| Abstract: | 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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| Keywords: | Melon juice Ultrasonic Ultra-high pressure GC–MS GC-IMS Flavor enhancement |
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