# Effect of Ultrasonic Treatment on the Quality of Pumpkin Juice Fermented by Yeast
## 3 Results
### Sensory Evaluation of Pumpkin Juice Fermented by Yeast with Ultrasonic Assistance  
In this study, a sensory evaluation was conducted on pumpkin juice fermented by yeast with ultrasonic assistance. With the help of Figure 4D, the performance in four dimensions, namely color, aroma, taste, and texture, under different treatment conditions (represented by power levels from 0 W to 400 W and the untreated sample) was demonstrated. Color (Green): As can be seen from the radar chart, the color scores fluctuate under different power treatments. Compared with the untreated sample, the color scores of some power treatments improved, while those of others decreased, without showing a simple increasing or decreasing pattern. This indicates that the influence of ultrasonic power on the color of pumpkin juice is relatively complex. It may be because under the action of ultrasonic waves with different powers, the pigment substances inside the pumpkin juice have undergone physical or chemical changes to varying degrees, such as degradation, the isomerization of pigments, or their combination with other components. Aroma (Orange): The aroma scores vary significantly under different power conditions. As the power changes, the aroma scores rise and fall. This shows that ultrasonic power has a complex impact on the generation, volatilization, and interaction of the aroma components in pumpkin juice. It is likely that the cavitation effect and mechanical effect ([PERSON], 2018) of ultrasonic waves, etc., have promoted or inhibited the synthesis and release of aroma substances, altering the types and contents of aroma components. Taste (Blue): The taste scores show a trend of first increasing and then decreasing, or fluctuating with the change in power. This indicates that the influence of power on the taste of pumpkin juice is not unidirectional. It may be that the action of ultrasonic waves has affected the transformation and balance of flavor substances such as sugars and acids in the pumpkin juice. For example, the power may have promoted the hydrolysis of sugars or the generation of acids, thus changing the taste. Texture (Pink): The texture scores also vary to different extents under different power levels. The power may affect the texture of pumpkin juice by influencing its microstructure, such as particle size and viscosity ([PERSON], 2017). It is likely that the mechanical action of ultrasonic waves causesthe depolymerization or recombination of macromolecular substances in the pumpkin juice, changing the physical properties of the system. Ultrasonic waves with different powers, when assisting yeast fermentation, have a significant impact on the color, aroma, taste, and texture of pumpkin juice, and the impact is not a simple linear relationship. In actual production, to obtain pumpkin juice with the best sensory quality, it is necessary to precisely control the ultrasonic power and comprehensively consider the balance of various sensory dimensions [49]. Since the performance of different sensory dimensions varies under different power levels, it is difficult to determine a universal optimal power. It is necessary to further optimize the power conditions according to the specific emphasis on each sensory dimension required by the product, so as to improve the overall sensory acceptability of the pumpkin juice.