Investigation of Volatiles in Charentais Cantaloupe Melons (Cucumis meloVar.cantalupensis). Characterization of Aroma Constituents in Some Cultivars
- 16 June 2004
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 52 (14), 4522-4528
- https://doi.org/10.1021/jf049777s
Abstract
Volatile compounds of 15 Charentais melon cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by direct dichloromethane extraction and analyzed by means of GC-MS and GC-FID. A considerable reduction in the aroma profile was observed for the long shelf life cultivars, in which total volatiles were 49−87% lower than in the wild or mid shelf life melons. Most of the esters such as ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and butyl acetate and sulfur compounds such as ethyl 2-(methylthio)acetate, 2-methylthioethanol, ethyl 3-(methylthio)propanoate, 3-(methylthio)propyl acetate, and 3-(methylthio)propanol with low odor values were 2−30-fold lower in long shelf life cultivars than in the others. Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis. Keywords: Charentais melon; Cucumis melo; volatiles; aroma; sulfur compoundsKeywords
This publication has 18 references indexed in Scilit:
- Volatile constituents of Asian pear (Pyrus serotina)Journal of Agricultural and Food Chemistry, 1992
- Determination of total volatile components of Cucumis melo L. variety cantaloupensisJournal of Agricultural and Food Chemistry, 1992
- Volatile constituents of green and ripened pineapple (Ananas comosus [L.] Merr.)Journal of Agricultural and Food Chemistry, 1992
- Sulfur-containing compounds in the aroma volatiles of melons (Cucumis melo)Journal of Agricultural and Food Chemistry, 1992
- Volatile Constituents of Pineapple (Ananas Comosus [L.] Merr.)Published by American Chemical Society (ACS) ,1989
- Headspace components of passion fruit juiceJournal of Agricultural and Food Chemistry, 1982
- Changes in the composition of neutral volatile components during the production of apple brandyJournal of the Science of Food and Agriculture, 1978
- VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESISJournal of Food Science, 1977
- The occurrence of 3‐alkyl‐2‐methoxypyrazines in raw vegetablesJournal of the Science of Food and Agriculture, 1975
- Extraction of volatile compounds from green peas (Pisum sativum)Journal of Agricultural and Food Chemistry, 1969