Aroma characterization of two melon cultivars using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry

DOI

10.2991/icimm-16.2016.84How to use a DOI?

Keywords

melon, aroma, headspace-solid phase microextraction, gas chromatography-mass spectrometry

Abstract

The aroma compounds of melon fruits play a crucial role in commercial value. Aroma characterization of the 'Flavor No. 4' and 'Xuelihong' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters were the main aroma compositions in two melon cultivars, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, ketones, and others. Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'.

Copyright

© 2016, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Mi Tang
AU  - Jian Ren
AU  - Weishun Cheng
AU  - Ye Liu
AU  - Na Zhang
AU  - Hongxia Zeng
AU  - Yuhua Li
AU  - Yuhong Sun
PY  - 2016/11
DA  - 2016/11
TI  - Aroma characterization of two melon cultivars using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry
BT  - Proceedings of the 6th International Conference on Information Engineering for Mechanics and Materials
PB  - Atlantis Press
SP  - 466
EP  - 469
SN  - 2352-5401
UR  - https://doi.org/10.2991/icimm-16.2016.84
DO  - 10.2991/icimm-16.2016.84
ID  - Tang2016/11
ER  -