Analysis of Volatile Compounds from Oriental Melons (<i>Cucumis melo L.</i>) Using Headspace SPME Coupled with GC-MS

Abstract

The quantitative distribution of volatile compounds in the different oriental melon varieties and in the different parts of oriental melon was investigated. Volatile compounds were extracted by solid-phase microextraction (SPME) and analysed by gas chromatography-mass spectrometry (GC-MS). Fifty-four compounds were identified including 33 esters, 3 thioesters, 7 aldehydes, 8 alcohols, 1 acid, 1 ketone and 1 phenol, among which esters were found to be the major constituents in ripe oriental melon. The results showed that ethyl acetate, sulfur-containing esters and compounds containing a straight nine-carbon chain were present at high concentrations in oriental melons, particularly acetic acid phenylmethyl ester. The majority of ester compounds of oriental melon decreased and the aldehyde compounds increased after storage at -20 °C and the distribution of volatiles was also found to be different in the umbilicus, middle and pedicel of an oriental melon Qitian 1 according to their carbon chain length and quantity.

Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects

“…As for the fruity aroma, the presence of fruit by-products also tends to highlight this characteristic in cookies due to the presence of volatile compounds such as esters and terpenes (Zheng et al, 2012;Yang et al, 2012). The variables fruity aroma and fruity flavor had a very strong positive correlation with residual flavor, suggesting that the greater the presence of fruit by-products, the greater will be the residual flavor found in the cookies, possibly due to the presence of phenolic compounds (e.g.…”

“…This was a predictable observation since CCT formulation did not include ingredients from fruits. According to Yang et al (2012), the melon aroma is formed predominantly by esters, particularly acetic acid phenylmethyl ester.…”