Abstract
A comparative study was conducted for analyzing the difference in volatile flavor compound profile in fresh pumpkin and pumpkin juice using solid phase microextraction (SPME) followed by GC-MS method. Results indicated that 44 and 53 kinds of volatile compounds were identified in fresh pumpkin and pumpkin juice, respectively, and the main components were alcohol, aldehyde and ketone. Processed pumpkin juice from fresh pumpkin retained its characteristic aroma. However, cooking aromas such as furfural, pyridine and furan in pumpkin juice, and carotenoids degradation products, such as aldehyde, ketone and ionone, were also found in pumpkin and pumpkin juice due to heat treatment.
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