Aroma Volatile Compounds Profile of Melon (Cucumis melo L.) cv. Gama Melon Parfum

Hasbullah, Umar Hafidz Asy'ari; Supriyadi, Supriyadi; Daryono, Budi Setiadi

doi:10.1088/1755-1315/292/1/012027

Cited by 10 publications

(6 citation statements)

References 45 publications

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“…The presence of a very fragrant fruity aroma is the most prominent qualitative phenotypic characteristic of the 'GMP' melon. Hasbullah et al (2019) discovered that the aroma was derived from alcohol compounds (3-penton-2-ol, 1-octanol, and Z4-dodecenol), as well as esters (acetic acid hexyl ester, hexanoic acid, ethyl ester, and hexanoic acid hexyl esters), ketones (2-butanone, 3hydroxy), and hydrocarbons (2-indecent, 3 methyl (Z) where new aroma compounds not found in other melon cultivars such as 3-penten2-ol, acetic acid hexyl ester, and 2-butanone, 3-hydroxy have been discovered. The bitter taste of GMP cultivars is a correlation of chemical compounds such as calcium, phenolic, and amino acids during the development phase of GMP melons (Anto, 2015).…”

Section: Resultsmentioning

confidence: 99%

Inheritance of morphological characters on Melon (Cucumis melo L. 'Gama Melon Parfum’)

Wahyuni

Wibowo²,

Saifullah³

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Inheritance of morphological characters on Melon (Cucumis melo L. 'Gama Melon Parfum’)

Wahyuni

Wibowo²,

Saifullah³

et al. 2022

bio

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“…Melon GMP ini telah dikembangkan oleh Universitas Gadjah Mada sejak tahun 2011 silam (Daryono and Maryanto, 2017). Melon kultivar GMP ini memiliki karakter yang cukup unik yaitu ukurannya yang hanya sebesar buah jeruk atau segenggaman tangan dan memiliki aroma yang harum sehingga berpotensi sebagai flavor alami dari aroma buahnya (Hasbullah et al, 2019). Selain itu, keunikan lain dari melon GMP ini adalah memiliki rasa yang pahit yang disebabkan karena adanya total fenol, kalsium, dan asam amino yang terkandung di dalamnya (Anto et al, 2015).…”

Section: Pendahuluanunclassified

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

Supriyadi

Husnun

Daryono

2022

j. teknol. pertan. n.a.

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Sebagai salah satu kultivar melon lokal unggul, melon kultivar Gama Melon Parfum (GMP) sangat potensial karena mengandung antioksidan alami. Melon GMP dapat dikonsumsi dalam bentuk jus dan dinikmati oleh masyarakat luas. Tujuan penelitian ini adalah mengevaluasi sifat-sifat jus melon GMP serta mengevaluasi nilai D dan Z sifat antioksidannya yang meliputi kandungan total fenolik, vitamin C, dan aktivitas antioksidan. Penelitian ini menggunakan dua faktor yaitu variasi suhu (65, 77, 88, 92 o C) serta waktu (0, 10, 20, dan 30 menit) pasteurisasi dengan pengulangan sampel sebanyak tiga kali. Hasil menunjukkan bahwa proses pasteurisasi dapat mempengaruhi sifat-sifat jus melon GMP yaitu dapat mendegradasi aktivitas antioksidan, kandungan total fenolik, vitamin C, serta total asam berturut-turut sebesar 51%; 16,8%; 84%; dan 296%. Akan tetapi nilai pH jus melon meningkat setelah dipasteurisasi dengan persentase 1,6%. Kinetika degradasi aktivitas antioksidan dapat didekati dengan menggunakan kinetika reaksi orde pertama rentang nilai D aktivitas antioksidan, total fenolik, dan vitamin C berturut-turut adalah 97, 09-714,29 menit, 400-1666,67 menit, dan 38,76-222,22 menit. Nilai Z berturut-turut sebesar 32,15; 46,95; dan 37,04 °C. Ketiga parameter yang dievaluasi memiliki sifat sensitif terhadap perlakuan termal.Kata kunci-aktivitas antioksidan; kinetika degradasi termal; jus melon; gama melon parfum; pasteurisasi

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“…Among these volatile compounds, (Z)‐6‐nominal (Z)‐6‐nonenal‐1‐ol, 2‐methyl‐butyl acetate, 3‐methyl‐butyraldehyde, hexanal, and methyl thioacetate were particularly important in Minqin melon (Xiao et al, 2021 ). While in the study of Hasbullah et al, 3‐pentene‐2‐alcohol, hexyl acetate, and 3‐hydroxy‐2‐butanone were determined to be the key aroma components of Gama Melon Parfum (GMP) melon (Hasbullah & Daryono, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

Shao

Fan

et al. 2022

Food Science & Nutrition

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Aroma is an important factor that guides consumers in purchasing and is thus very important in melon research. To our knowledge, the number of studies with a focus on the aroma differences of the same melon variety in different production areas is largely limited. In this study, the differences in aroma components of “Nasmi” melons from two different production regions were analyzed using gas‐phase ion migration spectroscopy. Transcriptome sequencing was performed for analyzing fragrance‐related genes. Results showed that there were significant differences in the aroma components between products from the two regions. The total amount of aroma compounds from the Turpan region (TT) was 1.7 times higher than that from the Altay region (AT). Through the analysis of transcriptome data, the key genes encoding melon aroma components in different regions were identified as ethanol dehydrogenase, 3‐hydroxyl‐coenzyme A (CoA) dehydrogenase, acyl‐CoA oxidase, long‐chain acyl‐CoA synthetase, acetaldehyde dehydrogenase, and acetyl‐CoA acyltransferase. Real‐time quantitative polymerase chain reaction (RT‐qPCR) showed that the verified genes were similar to the transcriptome. In this study, the main aroma components of the same variety of melon that differed in different production areas and the key genes causing these differences were identified. In addition, the aroma metabolic pathway of melon in different regions was preliminarily elucidated. These results could provide a theoretical basis for further study of the formation mechanism of melon aroma and breeding.

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Aroma Volatile Compounds Profile of Melon (Cucumis melo L.) cv. Gama Melon Parfum

Cited by 10 publications

References 45 publications

Inheritance of morphological characters on Melon (Cucumis melo L. 'Gama Melon Parfum’)

Inheritance of morphological characters on Melon (Cucumis melo L. 'Gama Melon Parfum’)

SIFAT KIMIA DAN KINETIKA DEGRADASI TERMAL ANTIOKSIDAN JUS MELON (Cucumis melo L.) KULTIVAR GAMA MELON PARFUM

Study on the differences in aroma components and formation mechanisms of “Nasmi” melon from different production areas

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