低频超声处理：提高鲜西瓜汁风味的潜在策略。
Low-frequency ultrasonic treatment: A potential strategy to improve the flavor of fresh watermelon juice.
机构信息
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
出版信息
Ultrason Sonochem. 2022 Dec;91:106238. doi: 10.1016/j.ultsonch.2022.106238. Epub 2022 Nov 23.
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.
采用分子感官科学方法研究了超声处理对西瓜汁香气成分的影响。将西瓜汁在 325 W 功率下超声处理 20 min。超声处理降低了与黄瓜和绿色有关的气味，同时显著改善了与甜、花香和果香有关的气味，从而有助于西瓜汁的整体风味。与未经处理的西瓜汁相比，超声处理西瓜汁中挥发性化合物的含量和浓度分别增加了 82.50%和 111.84%。值得注意的是，在超声处理的西瓜汁中形成了 22 种烯烃化合物，这有助于西瓜汁产生甜和果香。本研究结果表明，超声处理可能是改善西瓜汁整体风味的一种潜在方法。
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