Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry
文献类型： 外文期刊
作者： Shi, Jianda 1 ; Wu, Haibo 3 ; Xiong, Mu 1 ; Chen, Yanjun 4 ; Chen, Jihao 3 ; Zhou, Bo 3 ; Wang, Hui 5 ; Li, Liangliang 5 ; F 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Hort & Forestry Sci, Wuhan 430070, Peoples R China
2.Minist Educ, Key Lab Hort Plant Biol, Wuhan 430070, Peoples R China
3.Xinjiang Acad Agr Sci, Hainan Sanya Crop Breeding Expt Ctr, Sanya 572000, Peoples R China
4.Huazhong Agr Univ, Coll Plant Sci & Technol, Wuhan 430070, Peoples R China
5.Hainan Nanfan Adm Off, Sanya 572000, Peoples R China
关键词： Aroma volatiles; Cucumis melo; Fruit quality; HS-SPME-GC-MS
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2020 年 316 卷
页码：
收录情况： SCI
摘要： The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids and 17 others. Ethyl acetate, (Z)-6-nonenal and 3,6-(E,Z)-nonadien-1-ol were the most three abundant volatiles (average content > 50 mu g/kg FW). Aroma profiles showed significant differences among cultivars. Zhongtian49 and Zhongtian20 had the most abundant aroma components (76) and Jinguniang exhibited the least (23). One non-climacteric inodorus cultivar (Xizhoumi25) had the highest content of total volatiles (1840 mu g/kg FW). Principal component analysis clustered the 39 melon cultivars into five groups. This work describes the comparative diversity of melon fruit volatiles for a large number of cultivars. Furthermore, this study could support the selection of cultivars with a flavor that suits the public and also future breeding work towards the genetic improvement of melon flavor.
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