ArticleFoods (Basel, Switzerland)2020
Identification of Key Off-Flavor Compounds in Thermally Treated Watermelon Juice via Gas Chromatography-Olfactometry-Mass Spectrometry, Aroma Recombination, and Omission Experiments.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 48 citations in OpenAlex.
- Effects of UV-C Combined with Different Antioxidants on Storage Quality and Flavor of Selenium-Sand Melon Juice.Foods (Basel, Switzerland) · 2026Article
- An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice.Food science & nutrition · 2025Article
- Impact of Long-Term Cold Storage on the Physicochemical Properties, Volatile Composition, and Sensory Attributes of Dried Jujube (Foods (Basel, Switzerland) · 2024Article
- Exploring Near-Infrared and Raman Spectroscopies for the Non-DestructiveFoods (Basel, Switzerland) · 2024Article
- The Impact of Different Cooking Methods on the Flavor Profile of Fermented Chinese Spicy Cabbage.Molecules (Basel, Switzerland) · 2023Article
- Relationships between sensory properties and metabolomic profiles of different apple cultivars.Food chemistry: X · 2023Article
- Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage.Foods (Basel, Switzerland) · 2023Article
- Characterization of the Key Aroma Compounds in Different Aroma Types of Chinese Yellow Tea.Foods (Basel, Switzerland) · 2022Article
- Free Amino Acids and Volatile Aroma Compounds in Watermelon Rind, Flesh, and Three Rind-Flesh Juices.Molecules (Basel, Switzerland) · 2022Article
- Genetic Analysis of Fruit Quality Traits in Sweet Watermelon (Frontiers in plant science · 2022Review
- Recent trends in the chromatographic analysis of volatile flavor and fragrance compounds: Annual review 2020.Analytical science advances · 2021Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS) were applied to the extraction and analysis of the volatile compounds in TW. Five aroma-active compounds and seven off-flavor compounds were quantitatively analyzed by the standard curve method. Based on the flavor dilution factor (FD), odor attribute, odor activity value (OAV) of volatile compounds, and partial least-squares regression (PLSR) analysis, seven key off-flavor compounds were preliminarily identified as follows: (E)-2-heptenal, decanal, octanol, diisopropyl disulfide, hexanol, (E)-2-decenal, and (E)-2-octenol. Aroma recombination proved that these off-flavor compounds above had a negative impact on the overall flavor in TW. Omission experiments were taken to confirm them further. Finally, octanol, diisopropyl disulfide, and (E)-2-decenal were identified as the most potent off-flavor compounds in TW.
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