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1 Introduction Watermelon (Citrullus lanatus) juice (WJ) has a great potential due to its attractive color and content of bioactive compounds such as lycopene, vitamins, and amino acids; conversely, it can have undesirable changes in aroma after thermal treatment. Heat-induced off-flavors in WJ primarily arise from the formation of aldehydes, alcohols, and sulfur-containing compounds during thermal processing.
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