Analysis of Volatile Compounds in Oriental Melon (Cucumis melo) Cultivar ‘Baiyutang’ by HS-SPME/GC-MS

The objective of this study was to provide scientific basis for oriental melon breeding and flavor evaluation by analyzing on volatile compounds. Using headspace solid phase micro-extraction(SPME)and GC-MS method for volatile analysis in‘Baiyutang’fruits,58 compounds were recovered,consisting of 17 esters,8 alcohols,3 aldehydes,8 ketones,10 hydrocarbon,3 acids,3 sulfur compounds and 6 others. The key volatile compounds o‘f Baiyutang’included Acetic acid phenyl methyl ester,2,3-Butanedioldiacetate,Acetic acid hexyl ester,Acetic acid butyl ester,1-Butanol- 2-methyl-acetate,Acetic acid 2-phenylethyl ester,Allyl 2-ethyl butyrate,alpha-Farnesene,(E)-6-Nonenal,(6Z)-Nonen-1-ol,Allyl methyl-Sulfide,Methyl-thiirane,which account for 81.52% of the total peak areas. Allyl methyl-Sulfide and Methyl-thiirane have not been reported in melon fruit,it is speculated that it had important effect on the flavor.