A molecular sensory science approach was used to explore the effects of ultrasonic treatment on aroma compounds of watermelon juice. Watermelon juice was submitted to ultrasonic power at 325 W for 20 min. Ultrasonic treatment reduced odor related to cucumber and green descriptors, whilst significantly improved odors related to sweet, floral, and fruity descriptors, thus contributing to the overall flavor of watermelon juice. Compared with untreated watermelon juice, the amount and concentration of volatile compounds in ultrasonicated watermelon juice increased by 82.50% and 111.84%, respectively. Notably, 22 alkene compounds were newly formed in ultrasonicated watermelon juice, which contributed to sweet and fruity aroma of watermelon juice. The findings of the present study suggest that ultrasonic treatment may be a potential method to improve the overall flavor of watermelon juice.

采用分子感官科学方法探讨超声波处理对西瓜汁香气化合物的影响。将西瓜汁置于 325 W 的超声波功率下 20 分钟。超声波处理减少了与黄瓜和绿色描述符相关的气味，同时显着改善了与甜味、花香和水果味描述符相关的气味，从而改善了西瓜汁的整体风味。与未处理的西瓜汁相比，经超声处理的西瓜汁中挥发性化合物的含量和浓度分别提高了82.50%和111.84%。值得注意的是，在超声波处理的西瓜汁中新形成了 22 种烯烃化合物，这有助于西瓜汁的甜味和果香。