Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons

Kourkoutas, Yiannis; Elmore, J. Stephen; Mottram, Donald S.

doi:10.1016/j.foodchem.2005.03.026

Cited by 106 publications

(102 citation statements)

References 17 publications

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“…Significant amounts of ethyl butanoate (11.4%), butyl acetate (10.1%), and methyl 2-methylbutanoate (9.8%) were also detected. This is in agreement with the previous results on melon volatiles [9]. 2-Methylbutyl acetate has been identified as the dominant aroma compound (solid-phase microextraction) of three cultivars of muskmelon [9].…”

Section: Resultssupporting

confidence: 93%

Headspace volatiles of selected melon, pear and carrot cultivars

Jovanović

Stojanović

2014

Facta Univ Phys Chem Technol

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Abstract. Herein, we report on the results of solvent-and sorbent-free HS-GC-MS (headspace -gas chromatography -mass spectrometry) analysis of the headspace volatiles (HSVs) of fruits of cultivated melon (Cucumis melo L. cultivar "ananas dinja" [pineapple melon]) and pear (Pyrus communis L. cultivar "Julska lepotica" [the beauty of July]), as well as of underground parts of carrot (Daucus carota L. cultivar "nantes"

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Section: Resultssupporting

confidence: 93%

Headspace volatiles of selected melon, pear and carrot cultivars

Jovanović

Stojanović

2014

Facta Univ Phys Chem Technol

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“…These compounds were grouped as ''fruity'', ''cucumber-like'' or ''sweet''. In addition to esters, aldehydes and alcohols, (Z)-6-nonenyl acetate and thioesters were identified as characteristic aroma compounds in melons (Wyllie et al 1995;Kourkoutas et al 2006). The discovery of the genome of human aroma/volatile receptors will further advance our understanding of how humans perceive aroma volatiles, and will thus influence our understanding of fruit flavours (Zozulya et al 2001).…”

Section: Analysis Of Flavour and Aroma Volatilesmentioning

confidence: 99%

“…Combining SPME-GC/MS data with sensory evaluations indicated that aldehydes contributed to the ''immature'' and ''green'' smell of cantaloupe fruit, while the ''fruity'' smell was related to an increase of the esters (E,Z)-2,6-nonadienal, (E)-nonenal and a decrease of other aldehydes and oxidative by-products (Beaulieu 2006a). The volatile composition and flavour properties of cantaloupe were compared with Galia and Honeydew muskmelons using SPME-GC/MS, sensory and principal component analysis (Kourkoutas et al 2006). Cantaloupe melons were found to be associated with sweet, floral and fruity aroma, and produced significant amounts of esters, including sulphurÁcon-taining, branched and C 6 alcohol esters.…”

Section: Sensory Analysismentioning

confidence: 99%

Flavour volatile production and regulation in fruit

Song¹,

Forney²

2008

Can. J. Plant Sci.

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fruit as examples, this review focuses on recent developments in fruit aroma research. Both sensory studies and instrumental analysis confirm the importance of volatile production in fruit and its contribution to eating quality. Sensory analysis should further define the contribution of individual volatile compounds to total flavour quality. Volatile biosynthesis and its contribution to fruit eating quality is very complex, and is influenced by many factors, such as genome, harvest maturity, and postharvest handling and storage. Application of 1-methylcyclopropene (1-MCP) and transgenic lines suppressing ethylene action and biosynthesis demonstrate ethylene involvement in volatile formation and provide useful research tools to elucidate the volatile production process during fruit ripening. Cloning of genes and characterization of enzymes responsible for volatile production helps us to understand the biochemical pathways and control mechanisms. Despite the exciting developments in flavour research, several challenges still remain to be solved. An understanding of the fundamental mechanisms controlling changes in flavour quality is limited, and most biochemical pathways determining this quality trait are still unknown. As part of secondary metabolism, volatile production in fruit is a complex process with tightly controlled systems involving substrates, enzymes and energy from many pathways. It is our hope that the biochemical pathways regulating the synthesis of volatile compounds in fruit will be determined using integrated approaches, including biochemical, genomic, proteomic and microscopy tools to determine fundamental metabolism and its localization. Combining these efforts with direct measurement of sensory properties will lead us to new methods to optimize and retain fruit flavour in the market place.Key words: aroma, fruit ripening, volatile analysis, sensory, apple, strawberry, muskmelon Song, J. et Forney, C. F. 2008. Production et re´gulation de la saveur chez le fruit. Can. J. Plant Sci. 88: 537Á550. On mange de plus en plus de fruits frais, les consommateurs e´tant conscients de leur valeur nutritive et de leur roˆle dans la pre´vention de la maladie. Rehausser la saveur des fruits frais offerts au consommateur en accroıˆtrait la valeur, augmenterait leur consommation et engendrerait de nouveaux de´bouche´s. Une des principales caracte´ristiques associe´es au muˆrissement des fruits est la production d'aroˆmes. Prenant la pomme (Malus domestica), la fraise (Fragaria ananassa Duch.) et le melon brode( Cucumis melo L. var. reticulatus Naud; C. melo L. inodorus; C. melo L. cantalupensis) comme exemples, les auteurs passent en revue les progre`s re´cents re´alise´s dans la recherche sur l'aroˆme des fruits. Les e´tudes organoleptiques et les analyses instrumentales confirment l'importance de la production d'aroˆmes par le fruit et l'apport de ces derniers a`la qualite´gustative. Une analyse organoleptique devrait mieux pre´ciser la contribution des divers compose´s volatils a`la qualite´ge´ne´rale de la...

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“…In this context, some melon varieties have been studied in depth, mainly by gas chromatography, providing a thorough knowledge of the volatile composition, which is the major determinant of melon-fruit quality perceived by consumers (Bernillon et al, 2012;Biais et al, 2009;Kourkoutas, Elmore, & Mottram, 2006;Obando-Ulloa, Ruiz, Monforte, & Fernández-Trujillo, 2010;Pang, Chen, Hu, Zhang, & Wu, 2012). By this technique, more than 240 volatile compounds have been identified in Galia or Cantaloupe melons while only 42 compounds have been identified in Piel de Sapo variety (Obando-Ulloa et al, 2010).…”

Section: Introductionmentioning

confidence: 99%