Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry

Food Chem. 2020 Jun 30:316:126342. doi: 10.1016/j.foodchem.2020.126342. Epub 2020 Feb 1.

Abstract

The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids and 17 others. Ethyl acetate, (Z)-6-nonenal and 3,6-(E,Z)-nonadien-1-ol were the most three abundant volatiles (average content > 50 µg/kg FW). Aroma profiles showed significant differences among cultivars. Zhongtian49 and Zhongtian20 had the most abundant aroma components (76) and Jinguniang exhibited the least (23). One non-climacteric inodorus cultivar (Xizhoumi25) had the highest content of total volatiles (1840 µg/kg FW). Principal component analysis clustered the 39 melon cultivars into five groups. This work describes the comparative diversity of melon fruit volatiles for a large number of cultivars. Furthermore, this study could support the selection of cultivars with a flavor that suits the public and also future breeding work towards the genetic improvement of melon flavor.

Keywords: Aroma volatiles; Cucumis melo; Fruit quality; HS-SPME-GC–MS.

Publication types

  • Comparative Study

MeSH terms

  • Alcohols / analysis
  • Aldehydes / analysis
  • Cucurbitaceae / chemistry*
  • Esters / analysis
  • Fruit / chemistry
  • Gas Chromatography-Mass Spectrometry / methods
  • Ketones / analysis
  • Odorants / analysis
  • Solid Phase Microextraction / methods
  • Volatile Organic Compounds / analysis*

Substances

  • Alcohols
  • Aldehydes
  • Esters
  • Ketones
  • Volatile Organic Compounds