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Updated: Dec 16, 2025

Fruit Volatile Analysis Using an Electronic Nose
Published on: March 30, 2012
Changes of volatile flavor compounds of watermelon juice by heat treatment
Takako Aboshi1, Saiki Musya1, Hiroto Sato2
1Faculty of Agriculture, Yamagata University, Wakaba-machi , Tsuruoka, Japan.
Abstract:
Changes of volatile flavor compounds of watermelon juice by heat treatment were investigated by gas chromatography-olfactometry-mass spectrometry. Although the major volatile compounds in watermelon juice, three aldehydes, three alcohols, and one ketone, did not increase significantly by heat treatment, dimethylsulfide and methional increased in heated juice. These two sulfides were suggested to contribute to the off-flavors in heated watermelon juice.
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