ArticleFood science & nutrition2025
An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Watermelon juice (WJ) is not widely consumed commercially in most countries due to the change in its sensory properties after thermal treatment, despite its attractive color and high lycopene content. To reveal the effect of heat on WJ, the sensory properties, aroma compounds, amino acids, fatty acids, hydroxymethyl furfural (HMF), lycopene content, and microbiological load analyses were carried out. Among them, HMF-(-0.576), leucine-(0.500), lycopene-(0.539), nonenal-(0.524), and nonadienol-(0.506) were correlated with the aroma and/or overall acceptance scores obtained during sensory evaluation. The mathematical models describing the changes in watermelon juice components as a function of thermal processing parameters were established and validated (error ≤ 8.7%). The optimum pasteurization conditions were determined to be 84°C and 1 min to obtain WJ (desirability: 0.844), which have a higher acceptability, better aroma, and sufficient microbial reduction. The concentrations of nonenal, hexanal, and 6-methyl-5-hepten-2-one, 2-decenal decreased with increasing temperature and duration of pasteurization, unlike those of dimethyl disulfide. The variations in 6-methyl-5-hepten-2-one and 2-decenal concentrations as a function of thermal treatment conditions exhibited similar trends. Leucine concentration was influenced to a greater extent by processing time compared to temperature. HMF formation in WJ was more pronounced than that of pasteurization time. Additionally, intensifying the pasteurization conditions led to an unfavorable change in all sensory attributes, contrasting with its effects on HMF and linolenic acid levels.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.