RSC Advances
·
2019
·Vol. 9
·期 27
·15289-15297
·
IF 3.049
Ye Liu,Huanlu Song,Xiao Yang,Congcong He
Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing. To ascertain the effect of such factors on the quality of watermelon juice, the total soluble solids (TSSs), turbidity, lycopene content, color, and flavor were evaluated during different treatments. The pH had a slight impact on the content of lycopene, but had an obvious impact on turbidity. Heat, oxygen, and illumination had considerable effects on the color of watermelon juice, and the results were visible. The content of aldehydes [hexanal, nonanal, (E)-2-noneal, (Z)-6-nonenal] and ketones (6-methyl-5-hepten-2-one, geranylacetone, β-ionone) decreased in treated watermelon juices, while those of 1-nonanol, (Z)-3-nonen-1-ol and (E,Z)-3,6-nonadien-ol increased during illumination. The order of influence of environmental factors on watermelon-juice quality was light > pH > oxygen > heat.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2018
·
IF 3.52
Ye Liu,Congcong He,Huanlu Song
Qualitative and quantitative analysis and odor active value (OAV) calculation were applied to identify the aroma-active compounds of fresh watermelon juice in five varieties: Seedless, Jingxin, Lianfa, Qilin, and Texiaofeng. Principal component analysis and cluster analysis were selected to compare the similarity and difference among watermelons juices. Fifty-five volatiles were identified in watermelon juice in five varieties, among which 6 volatiles were identified for the first time in watermelon. ( Z )-6-nonenal, ( E , Z )-2,6-nonadienal, ( E )-2-nonenal, and ( E , E )-2,4-nonadienal contributed greater to aroma profiles than alcohols due to lower threshold through odor active values. It was indicated by principal component analysis and cluster analysis that watermelon juices were separated into three groups, Jingxin, Lianfa-Texiaofeng, and Seedless-Qilin, whose characteristic volatiles were aldehydes, alcohols, and ketones respectively. The average distance between JX and the other varieties was higher than that of others through cluster analysis, indicating that the aroma of Jingxin differed from that of the other four varieties greatly.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2018
·Vol. 11
·期 6
·1677-1689
·
IF 2.245
Liu Ye,He Congcong,Song HuanLu
The aim of the study was to compare the extraction efficiency of headspace and solvent extraction methods on watermelon juice flavor. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) techniques were employed to extract the volatiles from watermelon juice. Aroma compounds were separated and analyzed through gas chromatography-olfactometry-mass spectrometry (GC-MS/O) equipped with DB-5 and DB-Wax capillary columns. Forty-seven compounds were identified by SPME (30) and SAFE (28). These compounds included 7 aldehydes, 10 olefinic aldehydes, 14 alcohols, 7 sulfur compounds, 5 ketones, and 4 miscellaneous compounds. SPME extracted the saturated aldehydes, olefinic aldehydes, alcohols, and ketones effectively, whereas SAFE exerted better efficiency to extract sulfur compounds. ( Z,Z )-3,6-Nonadienal, ( Z )-6-nonen-1-ol, ( E )-2-hexenal, ( E )-2-nonenal, hexanal, nonanal, ( Z )-3-nonen-1-ol, and ( E )-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). Also, the aroma compounds can be extracted comprehensively by the combination of both SPME and SAFE techniques.
研究领域:
食品科学
·
分析化学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）