Abstract
Objective: This study aimed to explore the differences in the aroma of watermelon seeds under different thermal processes. Methods: The analysis technics such as Headspace-Solid Phase Micro Extraction-Gas Chromatography-Olfactory-Mass Spectrometry (HS-SPME-GC-O-MS) and Electronic Nose (E-nose) were applied. Results: Thermal processing changed the flavor of watermelon seeds from light fragrance to strong roasted flavor; A total of 18 categories including 115 volatile compounds were detected with the help of HS-SPME-GC-O-MS, among which pyrazines, alcohols and aldehydes accounted for 34.25%, 21.07% and 10.99% of the total volatile compounds, respectively; In addition, 63 volatile compounds were discovered in watermelon seeds after microwave treatment, and pyrazines accounted for 53.31% among all these volatile compounds. Conclusion: Thermal processing treatment showed significant influence on the aroma of watermelon seeds, and the aroma of watermelon seeds after microwave treatment was more intense than air-frying and baking treatment.
Publication Date
4-25-2023
First Page
9
Last Page
17
DOI
10.13652/j.spjx.1003.5788.2022.80301
Recommended Citation
Ru-ru, ZHANG; Xiong-wei, YU; Hui, OUYANG; Wu, PENG; Wei-jian, XU; Qin-li, FU; and Shu-gang, LI
(2023)
"Combination of HS-SPME-GC-O-MS and E-nose revealed the characteristic aroma differences of watermelon seeds under various thermal processing treatments,"
Food and Machinery: Vol. 39:
Iss.
1, Article 2.
DOI: 10.13652/j.spjx.1003.5788.2022.80301
Available at:
https://www.ifoodmm.cn/journal/vol39/iss1/2
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