Ultrasonic treatment maintains the flavor of the melon juice

• Published in: Ultrasonics sonochemistry 2023-01, Vol.92, p.106284-106284, Article 106284
• Main Authors: Liu, Xiao, Zhang, Chao, Wang, Hui, Wang, Yubin, Zhu, Danshi, Liu, He
• Format: Article
• Language: English
• Subjects: Cucurbitaceae - chemistry; Flavor enhancement; Fruit - chemistry; Gas Chromatography-Mass Spectrometry - methods; GC-IMS; GC–MS; Melon juice; Original; Ultra-high pressure; Ultrasonic; Ultrasonics; Volatile Organic Compounds - analysis
• ISSN: 1350-4177; 1873-2828
• DOI: 10.1016/j.ultsonch.2022.106284

[Display omitted] •Ultrasonic can significantly enhance the characteristic flavor of melon juice.•The flavor correlation coefficient of ultrasonic can be as high as 0.99.•Ultrasonic can maintain the basic sensory quality of fresh melon juice. Thermal treatment usually leads to the flavor deterioration of melon juice. This study was initiated to evaluate the retention effect of ultrasonic (US) and ultra-high pressure (UHP) on volatile components of melon juice by gas chromatography-mass spectrometer (GC–MS) and gas chromatography-ion mobility spectrometry (GC-IMS). The electronic nose, electronic tongue, and GC-IMS analysis showed that US was much better way to contain the flavor of melon juice than UHP was does. The correlation coefficient between the US and the control was as high as 0.99. The concentration of characteristic aroma components in melon juice after ultrasonic treatment was 2.77 times and 3.02 times higher than that in the control and UHP, respectively. Moreover, the US treatment gave no significant difference in the total soluble solids, pH, and color of the juice. And it dramatically enhanced the flavor profile of melon juice.