A hami melon flavor creation

Abstract

Hami melon fruit is highly appreciated for its unique flavor. How to simulate Hami melon flavor has rarely been reported. If the Hami melon flavor is developed, it can be widely used in food, beverages, and other products. Thus, Hami melon flavor creation is of great interests. This study dealt with Hami melon flavor creation in the light of note method. The notes for construction of a Hami melon flavor were obtained by tasting and smelling Hami melon fruity. Green note, sweety note, melon fruity note, other fruity note, winey note, and special note together form Hami melon flavor. Based on these notes, a series of aroma materials were selected to construct Hami melon flavor formula. After olfactory evaluation, numerous adjustments and modifications were made until a desired Hami melon flavor formula was obtained. The flavor blended based on the formula has the typical characteristic odor of natural Hami melon fruit. It has a fresh, sweet, harmonious Hami melon aroma.

Transcriptome analysis of fresh-cut kiwifruit treated with slightly acidic electrolyzed water (SAEW) and 1-methylcyclopropene (1-MCP)

“…The results indicated that the combined treatment had the best e cacy on maintaining TAC and delaying the accumulation of SSC. The present results were in line with the results of TAC, but different from the conclusions of SSC in fresh-cut Hami melon (Yu et al 2015), which showed that SAEW effectively reduced the consumption of TAC and SSC.…”

“…It is di cult to store due to the characteristics of thin and juicy rind, which results in the great limitation of development and utilization of fresh-cut kiwifruit (Fu et al 2018;Sun et al 2021). Nevertheless, the physiological and biochemical metabolism of fresh-cut fruit is accelerated due to the mechanical damage, leading to surface browning, bacterial infection, loss of nutrients and commercial value (Yu et al 2015). Therefore, it is urgent to ensure the quality and prolong the shelf life of fresh-cut kiwifruit.…”

The imitation and creation of a mango flavor

“…The note method reported in references (Yu et al, 2022;Zhu & Yu, 2020) was used to create mango flavor in this work. A simple schematic diagram of the process of the creation of a mango flavor is shown in Figure 1.…”

“…Furaneol has a sweety note reminiscent of strawberry and candy. The three aroma compounds can impart sweety note in flavors such as pineapple and hami melon (Yu et al, 2022;Zhu & Yu, 2020). In the creation of mango flavor, the three aroma compounds can also be adopted to give sweety note.…”

“…In this paper, note method (Yu et al, 2022;Zhu & Yu, 2020) was used to imitate and create a mango flavor. The notes to construct mango flavor were identified.…”