Journal of Food Quality / 2018 / Article / Tab 1

Research Article

Effect of Thermal Treatments on Quality and Aroma of Watermelon Juice

Table 1

Volatiles detected in the watermelon juice.

TypeVolatilesUnpasteurized
(mg/L)
UHT
(mg/L)
LTLT
(mg/L)
HTST
(mg/L)

Alcohol2-Methyl-1-propanol2.99 ± 0.18---
3-Methyl-1-butanol0.58 ± 0.04---
Hexyl alcohol2.78 ± 0.43---
2-Octanol3.13 ± 0.25---
2-Ethylhexanol1.10 ± 0.14--0.93 ± 0.32
(3Z)-3-Nonen-1-ol10.3 ± 0.847.54 ± 1.209.37 ± 0.585.68 ± 1.20
(E)-2-Nonen-1-ol13.0 ± 1.3510.6 ± 0.8710.9 ± 0.579.95 ± 0.51
Geraniol0.75 ± 0.04---
Phenethyl alcohol9.19 ± 0.9111.6 ± 0.59--
1-Tridecanol2.41 ± 0.1426.3 ± 1.2820.9 ± 1.5915.8 ± 1.21
Dodecyl alcohol0.58 ± 0.03---
1-Tetradecanol-3.97 ± 0.643.16 ± 1.04-
Subtotal46.8160.0144.3332.32

Aldehyde2-Hexenal, (E)13.0 ± 1.203.77 ± 0.2511.8 ± 0.757.08 ± 0.72
Octanal15.7 ± 1.3910.2 ± 0.586.50 ± 0.7413.25 ± 1.20
(E)-Hept-2-enal3.68 ± 0.68-1.21 ± 0.24-
1-Nonanal25.4 ± 2.3922.5 ± 1.5523.7 ± 2.0428.07 ± 0.87
Decyl aldehyde18.3 ± 0.8817.3 ± 1.244.29 ± 0.476.21 ± 0.49
(2E)-2-Nonenal30.4 ± 2.8924.3 ± 1.8926.88 ± 1.4729.38 ± 2.41
(E,Z)-2,6-Nonadienal77.6 ± 5.2160.5 ± 2.8069.4 ± 4.2466.1 ± 0.89
(E)-2-Dodecenal23.0 ± 2.4115.9 ± 1.1420.7 ± 2.4518.8 ± 2.08
Subtotal207.08154.47164.48168.89

Ketone6-Methyl-5-hepten-2-one11.92 ± 1.5214.7 ± 1.227.57 ± 1.0710.1 ± 0.88
6,10-Dimethyl-5,9-undecadien-2-one8.50 ± 1.1417.8 ± 1.3826.8 ± 1.5218.7 ± 0.58
2-Pentadecanone0.99 ± 0.075.89 ± 0.388.09 ± 1.037.89 ± 0.74
Subtotal21.4138.3642.4636.69

AcidAcetic acid-8.27 ± 1.713.65 ± 0.2811.17 ± 1.51
2-Methyl butyric acid-1.04 ± 0.170.67 ± 0.022.41 ± 0.18
Octanoic acid-6.09 ± 0.470.64 ± 0.099.80 ± 1.42
Subtotal015.44.9623.38

EsterOctyl formate---2.38±
Diisobutyl phthalate0.78 ± 0.037.05 ± 0.719.54 ± 0.859.16 ± 0.17
Isopropyl palmitate-2.52 ± 0.210.73 ± 0.032.41 ± 0.17
Subtotal0.789.5710.2713.95

OtherTetradecane1.94 ± 0.17-8.41 ± 1.30-
1-Hexadecene2.09 ± 0.28---
2-Pentylfuran9.25 ± 0.8412.1 ± 0.9815.0 ± 1.1714.9 ± 1.07
Phenol0.84 ± 0.04---
Subtotal14.1212.123.4114.9

-: not detected; : significant difference with the unpasteurized juice at ; : significant difference with the unpasteurized juice at ; typical volatiles of watermelon; UHT: ultrahigh temperature; LTLT: low temperature long time; HTST: high temperature short time.

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