Aroma characterization of two melon cultivars using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry
Year: 2016
Type: conference-paper
Abstract: The aroma compounds of melon fruits play a crucial role in commercial value.Aroma characterization of the 'Flavor No. 4' and 'Xuelihong' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).The results suggested that esters were the main aroma compositions in two melon cultivars, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, ketones, and others.Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'.
Authors: Mi Tang, Jian Ren, Weishun Cheng, Ye Liu, Na Zhang, Hongxia Zeng, Yuhua Li, Yuhong Sun
Institution: Wuhan Academy of Agricultural Sciences
Language: English
Subfield: Plant Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
OpenAlex ID: W2536062838