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The aromatic profiles of pumpkin juice showed that a total of 52 volatile components were detected in the 10 groups of pumpkin juices, including 16 alcohols, 11 alkane olefins, 6 aldehydes, 4 ketones, 4 esters, and 11 others. Alcohol compounds had the highest content among all volatile compounds; the most abundant were 1-Octen-3-ol, (E, Z)-3, 6-Nonadien-1-ol, 1-hexanol, and (Z) -3-Nonen-1-ol. Compared to the untreated samples of juices, ultrasonic treatment leads to the formation of new compounds or the disappearance of compounds found in the untreated samples. The findings presented in this study provide a deeper understanding of the application of ultrasound to enhance the volatile components of pumpkin juice.<\/jats:p>","DOI":"10.3233\/jcm-226094","type":"journal-article","created":{"date-parts":[[2022,5,10]],"date-time":"2022-05-10T12:24:38Z","timestamp":1652185478000},"page":"1631-1645","source":"Crossref","is-referenced-by-count":0,"title":["Effect of ultrasonic non-thermal sterilization on the volatile components of pumpkin juice"],"prefix":"10.66113","volume":"22","author":[{"given":"Guanwen","family":"Suo","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chunli","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wei","family":"Su","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xueyan","family":"Hu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"55691","reference":[{"key":"10.3233\/JCM-226094_ref1","first-page":"421","article-title":"Influence of Storage Temperature on Chemical and Microbial Quality of Carotene Rich Pumpkin Powder","volume":"7","author":"Kulkarni","year":"2014","journal-title":"International Journal of Agriculture."},{"key":"10.3233\/JCM-226094_ref2","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1021\/bk-2013-1134.ch008","article-title":"Carotenoid content and flavor of pumpkin juice","volume":"1134","author":"Winterhalter","year":"2013","journal-title":"[ACS Symposium Series] Carotenoid Cleavage Products."},{"key":"10.3233\/JCM-226094_ref3","doi-asserted-by":"crossref","first-page":"413","DOI":"10.1016\/S0168-9452(02)00429-6","article-title":"Efficient plant regeneration via organogenesis in winter squash (Cucurbita maxima)","volume":"164","author":"Lee","year":"2003","journal-title":"Plant Science."},{"key":"10.3233\/JCM-226094_ref4","doi-asserted-by":"crossref","first-page":"73","DOI":"10.1007\/s11130-006-0016-6","article-title":"A review on pharmacological activities and utilization technologies of pumpkin","volume":"61","author":"Caili","year":"2006","journal-title":"Plant Foods for Human Nutrition."},{"key":"10.3233\/JCM-226094_ref5","first-page":"1","article-title":"Identification of the Volatile Constituents of Raw Pumpkin (Cucurbita pepo L) by Dynamic Headspace Analyses","volume":"7","author":"Leffingwell","year":"2015","journal-title":"Leffingwell Reports."},{"key":"10.3233\/JCM-226094_ref6","first-page":"429","article-title":"Phenolic compounds and carotenoids in pumpkin fruit and related traditional products","volume":"70","author":"Zduni\u0107","year":"2016","journal-title":"Institute of Chemistry Technology and Metallurgy."},{"key":"10.3233\/JCM-226094_ref7","first-page":"2309","article-title":"Nutritional quality characteristics of pumpkin fruit as revealed by its biochemical analysis","volume":"20","author":"Sharma","year":"2013","journal-title":"International Food Research Journal."},{"key":"10.3233\/JCM-226094_ref8","doi-asserted-by":"crossref","first-page":"4027","DOI":"10.1021\/jf063413d","article-title":"Qualitative and quantitative differences in carotenoid composition among Cucurbita moschata, Cucurbita maxima, and Cucurbita pepo","volume":"55","author":"Azevedo-Meleiro","year":"2007","journal-title":"Journal of Agricultural & Food Chemistry."},{"key":"10.3233\/JCM-226094_ref9","doi-asserted-by":"crossref","first-page":"522","DOI":"10.1016\/j.foodchem.2008.02.022","article-title":"HPLC-DAD-MSn characterisation of carotenoids from apricots and pumpkins for the evaluation of fruit product authenticity","volume":"110","author":"Kurz","year":"2008","journal-title":"Food Chemistry."},{"key":"10.3233\/JCM-226094_ref10","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1016\/j.foodchem.2013.10.080","article-title":"Characteristics of organic acids in the fruit of different pumpkin species","volume":"148","author":"Nawirska-Olszanska","year":"2014","journal-title":"Food Chemistry."},{"key":"10.3233\/JCM-226094_ref11","doi-asserted-by":"crossref","first-page":"24","DOI":"10.1016\/j.ifset.2013.11.002","article-title":"The effect of high hydrostatic pressure on the microbiological quality and physical\u00a0\u2013 chemical characteristics of pumpkin (Cucurbita maxima Duch)","volume":"21","author":"Zhou","year":"2014","journal-title":"during refrigerated storage. 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