VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESIS

Yabumoto, K.; Jennings, Walter

doi:10.1111/j.1365-2621.1977.tb01212.x

Cited by 53 publications

(32 citation statements)

References 11 publications

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“…Other esters often showed comparable variation. Yabumoto and Jennings (1977) observed significant differences in the concentration of ethyl 2-methylbutanoate, as well as ethyl 2-methylpropanoate, among fruits showing only slight differences in maturity. Horvat and Senter (1987) and later Wang et al (1996) showed that major changes in aroma composition occur just before abscission of the fruit from the vine.…”

Section: Resultsmentioning

confidence: 83%

Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

Bauchot

Mottram

Dodson

et al. 1998

J. Agric. Food Chem.

113

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The role of ethylene on volatile formation associated with ripening was investigated on melon hybrids transformed with an aminocyclopropane-1-carboxylic acid oxidase antisense gene. The headspace of four antisense hybrid fruits was analyzed by GC/MS and compared to that of nontransformed hybrid fruit. The major volatiles extracted from nontransformed hybrids were esters, mostly acetates. However, the most potent odorants were ethyl esters, such as ethyl butanoate, and branched-chain esters, such as ethyl 2-methylpropanoate and ethyl 2-methylbutanoate. In antisense hybrids, the total volatiles were 60-85% lower than that of the nontransformed hybrids. Volatiles with low odor values, such as ethyl, 2-methylpropyl and 2-methylbutyl acetates, were half to a fifth lower than in nontransformed hybrids, whereas potent odorants, such as ethyl 2-methylpropanoate and ethyl 2-methylbutanoate, were <3% that of nontransformed hybrids. Examination of the biosynthetic pathways of volatile esters derived from amino acids demonstrates that ethylene stimulated preferentially the synthesis of the most potent odorants.

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Section: Resultsmentioning

confidence: 83%

Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

Bauchot

Mottram

Dodson

et al. 1998

J. Agric. Food Chem.

113

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“…The AEDA indicated that methyl 2-methylbutanoate and ethyl 2-methylpropanoate were the most intense odorants of the ester fraction. Other volatile esters, identified by Yabumoto et al (1977), seemed to be of minor importance, since they were lacking in the aromagram.…”

Section: Discussionmentioning

confidence: 96%

“…Approximately 100 compounds have been identified in the volatile fraction of muskmelons (Maarse and.Visscher, 1987) and as revealed by the aroma profile, (Z)-6-nonenal and some volatile esters have been indicated (Kemp et al, 1972;Yabumoto et al, 1977) to be most responsible for the melon-like and fruity notes, respectively.…”

mentioning

confidence: 99%

Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

Schieberle¹,

Ofner²,

Grosch³

1990

Journal of Food Science

159

124

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The volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)-2,6-Nonadienal, followed by (Z)-2-nonenal and (E)-2-nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, and ethyl 2-methylpropanoate were identified as the primary odorants.

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“…Among these compounds, volatile esters were quantitatively the most important and therefore represent key contributors to the aroma [68]. The linear saturated and unsaturated aldehydes seem to originate from the degradation of linolenic and linoleic acids [26,32,33,67].…”

Section: Melon (Cucumis Melo)mentioning

confidence: 99%

“…The extraction technique can play an important role in the recovery of volatiles, resulting in different profiles of volatiles for the same variety [67]. The direct extraction of Cucumis melo L. var.…”

Section: Melon (Cucumis Melo)mentioning

confidence: 99%

Tropical Fruit Flavour

Maróstica

Pastore

2007

Flavours and Fragrances

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Guava is native to Central America. It was distributed into other parts of tropical and subtropical areas such as Asia, South Africa, Egypt, and Brazil by the early seventeenth century [49]. Some examples of impact-flavour compounds have already been identified in guava: β-ionone [58], terpene hydrocarbons [63], and esters [43] could be mentioned.Essences of pink and white fresh guava obtained by direct extraction of flesh juices with dichloromethane revealed that the total amount of C6 aldehydes, alcohols, and acids comprised 20 and 44% of the essence of fresh white and pink guavas, respectively [49]. The flavour of the Costa Rican guava has been described as sweet with strong fruity, woody-spicy, and floral notes [53]. One hundred and seventy-three volatile compounds were isolated by simultaneous steam distillation-solvent extraction. The terpenes and terpenic derivatives were found in this fruit in major concentrations and were strong contributors to tropical fruit notes (Fig. 8.1). The aliphatic esters contributed much to its typical flavour.Characterisation of the aromatic profile in commercial guava essence and fresh fruit puree extracted with solvent yielded a total of 51 components [29]. Commercial essence was shown to be rich in components with low molecular weight, especially alcohols, esters, and aldehydes, whereas in the fresh fruit puree terpenic hydrocarbons and 3-hydroxy-2-butanone were the most abundant components.

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VOLATILE CONSTITUENTS OF CANTALOUPE, Cucumis melo, AND THEIR BIOGENESIS

Cited by 53 publications

References 11 publications

Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

Effect of Aminocyclopropane-1-carboxylic Acid Oxidase Antisense Gene on the Formation of Volatile Esters in Cantaloupe Charentais Melon (Cv. Védrandais)

Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

Tropical Fruit Flavour

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