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 and methional increased in heated juice. These two sulfides were suggested to contribute to the off-flavors in heated watermelon juice.

中文翻译：

---

通过热处理改变西瓜汁中挥发性风味物质。

用气相色谱-嗅觉-质谱法研究了热处理后西瓜汁中挥发性风味物质的变化。尽管西瓜汁中的主要挥发性化合物，三种醛，三种醇和一种酮通过热处理没有显着增加，但加热汁液中的二甲硫和甲硫氨酸却增加了。建议这两种硫化物有助于加热西瓜汁中的异味。