Home > IV International Symposium on Cucurbits > AROMA CHARACTERIZATION OF ‘FLAVOR NO. 3’ MELON USING HEADSPACE-SOLID PHASE MICROEXTRACTION COMBINED WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Articles

AROMA CHARACTERIZATION OF ‘FLAVOR NO. 3’ MELON USING HEADSPACE-SOLID PHASE MICROEXTRACTION COMBINED WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY

Article number

871_71

Pages

513 – 518

Language

English

Abstract

The aroma compounds of melon fruits play a crucial role in commercial value.
Aroma characterization of the Flavor No. 3 melon was detected using headspace- solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters and ketones were the main aroma compositions, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, and others. 4-Hydroxy- 1,2-benzenedicarboxylic acid (23.25%), pentadecanoic acid methyl ester (8.17%), and 1,2-benzenedicarboxylic acid butyl 2-methylpropyl ester (6.26%) presented as major compounds in the Flavor No. 3 fruit pulp.

Publication

IV International Symposium on Cucurbits

Authors

Mi Tang, Zhilong Bie, Mingzhu Wu, Hongping Yi, Jiongxin Feng

Keywords

melon, aroma, headspace-solid phase microextraction, gas chromatography- mass spectrometry

Full text

https://doi.org/10.17660/ActaHortic.2010.871.71

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