SRC-WATERMELON-2018 · PRIMARY

Comparison of fresh watermelon juice aroma characteristics of five varieties based on gas chromatography-olfactometry-mass spectrometry

Ye Liu, Congcong He & Huanlu Song · Food Research International

Lifecycleactive

Published2018-05

DOI10.1016/j.foodres.2018.02.022

Used by1 verified claim

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Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-02 (check run 36958508250). Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-02 · corrections 0

TOPICS

watermelonC9 aldehydesfruit juice

CLAIMS USING THIS SOURCE1

CLM-WATERMELON-001

C9 aldehydes in watermelon aroma ↗

In fresh juice of five watermelon varieties, the C9 aldehydes (Z)-6-nonenal, (E,Z)-2,6-nonadienal, (E)-2-nonenal and (E,E)-2,4-nonadienal contributed more to the aroma than the alcohols, because of their lower odour thresholds.

Fresh juice of five varieties from one region; the main volatiles differed between variety groups.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:watermelon-aroma-2018 · Graph record (JSON)

Dataset history In the SmellBook dataset since Strategy Phase 349.