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2010•Acta HorticulturaeRequires access

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

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

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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.

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What this paper is about

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.

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Available 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.

Key concepts: Solid-phase microextraction, Aroma, Flavor, Chromatography, Mass spectrometry, Gas chromatography–mass spectrometry, Chemistry, Gas chromatography

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AROMA CHARACTERIZATION OF 'FLAVOR NO. 3' MELON USING HEADSPACE-SOLID PHASE MICROEXTRACTION COMBINED WITH GAS CHROMATOGRAPHY-MASS SPECTROMETRY — Research Paper | ScholarLens