Aroma Characterization of 'Flavor No. 3' Melon Using Headspace-Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

文献类型： 外文期刊

第一作者： Tang, Mi

作者： Tang, Mi;Bie, Zhilong;Wu, Mingzhu;Yi, Hongping;Feng, Jiongxin

作者机构：

关键词： melon;aroma;headspace-solid phase microextraction;gas chromatography-mass spectrometry

期刊名称：IV INTERNATIONAL SYMPOSIUM ON CUCURBITS

ISSN： 0567-7572

年卷期： 2010 年 871 卷

页码：

收录情况： SCI

摘要： The aroma compounds of melon fruits play a crucial role in commercial value. Aroma characterization of the 'Flavor No. 3' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters and ketones were the main aroma compositions, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, and others. 4-Hydroxy-1,2-benzenedicarboxylic acid (23.25%), pentadecanoic acid methyl ester (8.17%), and 1,2-benzenedicarboxylic acid butyl 2-methylpropyl ester (6.26%) presented as major compounds in the 'Flavor No. 3' fruit pulp.

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