An Aroma Precursor-Based Approach to Improving the Sensory Quality of Thermally Treated Watermelon Juice.

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 pasteurizat

SUBMITTER: Dundar Kirit B 

PROVIDER: S-EPMC12163749 | biostudies-literature | 2025 Jun

REPOSITORIES: biostudies-literature