Dynamic Analysis of Aromatic Compounds in Different Cultivars of Melon during the Fruit Ripeness

The aromatic compounds in different cultivars of melon during the fruit ripeness were studied.Head-space solid phase microextraction(HS-SPME) was used to extract aromatic compounds in different cultivars of melon during the fruit ripeness.Aromatic compounds were determined and analyzed by gas chromatograph-mass spectrophotometer(GC-MS).The melon of 25 d after anthesis was unripe period.The major aromatic compounds of 4 cultivars melon in this period were aldehydes and alcohols.30 d after anthesis was the period that translated aldehydes and alcohols to esters.The melon of 35 d after anthesis was ripe period.The major aromatic compounds were esters,except for fewer aldehydes and alcohols.There were 6 kinds of mutual aromatic esters in this 4 cultivars ripe melon,including Acetic acid,hexyl ester;Acetic acid,phenylmethyl ester;Acetic acid,2-methylprolyl ester;Acetic acid,butyl ester;1-Butanol,2-methyl-acetate and 2,3-Butanedioldiacetate.The proper aromatic compounds and the kinds and contents of characteristic aromatic esters were also different.Those were the result of aroma type difference among melon cultivars.So the different cultivars of melons had their typicality aroma.