Analysis of honeydew melon (Cucumis melo var. inodorus) flavour and GC–MS/MS identification of (E,Z)‐2,6‐nonadienyl acetate

Abstract

Although melon aromas have been extensively analysed, to our knowledge no GC-O investigations have been published on honeydew melon. An aroma extract of honeydew melon (Cucumis melo var. inodorus) was obtained by hydrodistillation under vacuum followed by solid-phase extraction, and analysed by GC-MS/O and GC-MS. Forty-two volatiles were positively identifi ed, seven of which are reported for the fi rst time in melon. The major volatiles were mostly saturated and unsaturated C9 alcohols and aldehydes. The levels of the corresponding acetates were too low to be detected by classical GC-MS analysis. However, using a sensitive and selective GC-MS/MS method, (E,Z)-2,6-nonadienyl acetate was identifi ed for the fi rst time in melon. Aroma extract dilution analysis (AEDA) of the extract revealed that (E,Z)-2,6-nonadienal was the most impactful compound of honeydew melon. AEDA results also showed that (Z,Z)-3,6-nonadien-1-ol and phenylethyl alcohol imparted fresh and sweet-fl oral characters, respectively, to honeydew aroma.

Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace–Solid-Phase Microextraction and Gas Chromatography–Mass Spectrometry

“…Altogether, 63 compounds have been identified; most of these are well known in melon fruits, but others have been here identified for the first time. Table 3 shows the amount (μg/ Kg) of the quantified components together with their odor as reported in the literature (Perry et al 2009;Kourkoutas et al 2006). As resulted from the Table, alcohols were the most abundant volatile compounds in each variety, followed by aldehydes; furthermore, compounds containing a straight nine-carbon chain were at highest concentrations for both chemical class.…”

“…Numerous compounds of different volatility degrees, principally esters, alcohols, carbonyl compounds, especially those containing a nine-carbon straight chain, are the major determinants of melon fruit quality perceived by consumers. These compounds are strongly dependent on the variety and physiological behavior of the fruit; in fact, fresh climacteric melons such as cantaloupe have greater aroma intensity and a shorter shelf life than less climacteric melons such as honeydew (Perry et al 2009). …”

“…Actually, some papers reported quantitative results but solvent extraction has been used for the volatile compound isolation (Perry et al 2009;Aubert et al 2004;Jordan et al 2001;Wyllie and Leach 1990). This technique is generally accomplished at high temperatures or under reduced pressure, conditions that can destroy or alter some volatile flavor compounds and/or produce artifacts (Beaulieu et al 2001).…”

Evaluation of Fermentative Hydrogen Production from Single and Mixed Fruit Wastes

“…During the ripening process, fruits usually produce flavor compounds (esters, alcohols, aldehydes, ketones, lactones and terpenoids), which are used as natural defense mechanisms in plants against microbial invasion (Table 1) [10][11][12][13][14][15][16][17][18][19][20][21][22][23][24]. Although the amount of fruit flavors in fruits is not high (usually 0.001%-0.01% of the fruit's fresh weight), the antimicrobial effect of the flavor compounds cannot be ignored.…”

“…Similarly, various techniques, including feedstock and inoculum pretreatment, optimal inoculum-to-substrate ratio, gas sparging, bioreactor design and a two-stage fermentation system, among others, have been employed for improving the recovery efficiency of fermentative H2 from food wastes, especially fruit wastes [30][31][32][33]. [20][21][22] Meanwhile, in most research work on fermentative H2 from fruit wastes, fruit peels are often used as feedstock, since they are discarded during consumption and industrial processing. However, research should also be focused on the application of whole fruit wastes as feedstock, since large quantities of whole fruit wastes are generated during harvest, transportation and storage, due to microbial or pest attack.…”