ArticleUltrasonics sonochemistry2022
Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.
Article in Ultrasonics sonochemistry, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Article
- Ultrasonic replacement of natural aging: Potential strategies for improving the color, antioxidant activity, and volatile compound profile of astragalus mead.Ultrasonics sonochemistry · 2025Article
- Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques.Foods (Basel, Switzerland) · 2025Article
- Rapeseed and Palm Oils Can Improve the Growth, Muscle Texture, Fatty Acids and Volatiles of Marine Teleost Golden Pompano Fed Low Fish Oil Diets.Foods (Basel, Switzerland) · 2025Article
- Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology.Scientific reports · 2024Article
- Differences in Aroma Profile of Cabernet Sauvignon Grapes and Wines from Four Plots in Jieshi Mountain Region of Eastern China.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
7 authors.
Funding
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Abstract
A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.
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