西瓜由于具有较高的营养价值和优良的感官品质，深受广大消费者的喜爱。作为西瓜生产大国，西瓜类产品尤其是西瓜汁的开发和应用在我国有着广阔的前景。作为果汁加工的优质原料，西瓜的酸度低且水分活性高，这使其容易受到腐败微生物的污染。因此，西瓜汁的保质期往往较短。传统的热加工技术如巴氏杀菌的应用，可以在一定程度上延长西瓜汁的保质期。但西瓜作为一种热敏性水果，西瓜汁的营养品质和感官特性也极易因受热而被严重影响。相比之下，包括超高压（High Hydrostatic Pressure，HHP）、高压二氧化碳（High Pressure Carbon Dioxide，HPCD）、超声波、辐射杀菌、高压脉冲电场（High Intensity Pulsed Electric Field，HIPEF）和膜技术等在内的非热加工技术在西瓜汁的应用方面彰显出更大的优势。此外，根据现有的研究，大多数加工技术都更加侧重于灭菌和钝酶效果，极少关注对西瓜汁风味的影响。为了对西瓜汁风味有更清晰的认识并推动其产业化发展，该研究综述了西瓜汁中的特征风味、不同加工技术对风味的影响，并针对加工后西瓜汁的风味保留提出了一系列的改良手段。

Watermelon is very popular with consumers owing to its high nutritional value and excellent sensory quality. As a big watermelon-producing country, the development and application of watermelon products, especially watermelon juice, have a broad prospect in China. As a high-quality raw material for juice processing, watermelon has a low acidity and high water activity thereby making it susceptible to microbial contamination. Therefore, the shelf life of watermelon juice is often very short. The application of traditional thermal processing technology, such as pasteurization, can extend the shelf life of watermelon juice to a certain extent. However, as a heat-sensitive fruit, the nutritional quality and sensory characteristics of watermelon juice are also easily damaged due to heating. In comparison, non-thermal processing technologies, including high hydrostatic pressure (HHP), high pressure carbon dioxide (HPCD), ultrasound, radiation sterilization, high-intensity pulsed electric field (HIPEF) and membrane technology, show greater advantages in the application of watermelon juice. Moreover, according to the existing research, most processing technologies focus more on sterilization and enzyme inactivation effects, with little attention to the impact on the flavor of watermelon juice. In order to understand better the flavor of watermelon juice and promote its industrial development, this paper provides an overview of the characteristic flavor of watermelon juice and the influences of different processing technologies on the flavor. Furthermore, a series of methods/means for improvements are proposed for preserving the flavor of processed watermelon juice.

国家重点研发计划项目（2022YFD2100404；2018YFC1602202）