Dynamic Analysis of Flavor Components in Oriental Melon during After-ripening Period

The kinds of volatile flavor substance and their relevant contents in oriental melon(Cucumis melo L.var.makuwa Makino)cultivar 'Hatian-No.2'during 7 stages of after-ripening period were tested by SPME combined with GC-MS technology.77 kinds of volatile substance were found and the kinds of volatile flavor substance reduced along with the fruit after-ripening and there were different level changes in flavor contents.40 kinds of esters were found,which took over 90 % of the total flavor component content.There were 12 kinds esters,including Methyl acetate;Ethyl Acetate;Acetic acid,propyl ester;Acetic acid,isobutyl ester;Butanoic acid,ethyl ester;Acetic acid,butyl ester;2-Methyl-1-butyl acetate;S-(3-Hydroxypropyl)thioacetate;Acetic acid,hexyl ester;2,3-Butanediol-diacetate;Isopropoxyacetic acid,ethyl ester;Acetic acid,phenylmethyl ester.The important aromatic compounds were esters,among which the changes in relative content of Ethly1 Acetate and 2,3-Diacetate are remarkable.