Profiling of metabolites that confer bitter taste and flavor to cucumber products is necessary to produce preferred products. In this study, cucurbitacins A, B, C, D, E, and I and untargeted volatile compounds were analyzed using the fruit of 69 inbred cucumber of diverse cultivars. Only cucurbitacin C was detected in six inbreds. They were classified into four clusters based on the profiles of cucurbitacins and volatile compounds. Clusters 2 and 3 showed the largest difference with the highest and lowest volatile contents, respectively. Clusters 1 and 4 showed different fruit phenotypes of length and color. Fifteen F1 hybrids from selected inbreds were analyzed. Total volatile compound (TVC) content, especially for the alcohol content, was lower in the F1 hybrids than the mid-parent values, and the ratio of aldehyde to TVC was increased. This profiling will contribute to produce cucumber products with no bitter taste and improved flavor.
Keywords: (E,Z)-2,6-nonadienal; Bitterness; Cultivation; Flavor; Fruit quality; Phenotypic variation; Taste.
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