Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions.

Xin PanShuang BiYingying XuYanpei CaiFei LaoJihong Wu

Published in: Journal of the science of food and agriculture (2024)

The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.

Keyphrases

cell wall
heat stress
gas chromatography
quality improvement
mass spectrometry
liquid chromatography