Takako Aboshi et al.
Bioscience, biotechnology, and biochemistry, 84(10), 2157-2159 (2020-07-01)
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