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Title: VOLATILE COMPONENTS IN AQUEOUS ESSENCE AND FRESH FRUIT OF CUCUMIS MELO CV. ATHENA (MUSKMELON) BY GC-MS AND GCO

Author
item JORDAN, MARIA - UNIV. OF MURCIA, SPAIN
item Goodner, Kevin
item SHAW, PHILIP - USDA/RETIRED

Submitted to: Journal of Agricultural and Food Chemistry
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 9/12/2001
Publication Date: 11/20/2001
Citation: Jordán, M.J., Shaw, P.E., Goodner, K.L. Volatile components in aqueous essence and fresh fruit of cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O. Journal of Agricultural and Food Chemistry. 2001. v. 49. p. 5929-5933.

Interpretive Summary: This comparative study between the aromatic profile of the muskmelon aqueous essence and the puree of the fresh fruit was carried out using gas chromatography-mass spectrometry (GC-MS) and gas chromatography- olfactometry (GCO). The results obtained show a total of 53 components quantified in the essence and 38 in the fresh fruit. In addition five new components are described for the first time as contributors to the aromatic profile of muskmelon. Olfactometric analysis revealed the presence of 25 components with aromatic activity. Esters, alcohols, and one sulfur component appear to be the most important contributors impacting essence aroma. The aromagram of fresh fruit is richer in high molecular weight components which have not yet been positively identified and do not present detectable peaks in the FID.

Technical Abstract: This comparative study between the aromatic profile of muskmelon aqueous essence and puree of fresh fruit was carried out using gas chromatography- mass spectrometry (GC-MS) and gas chromatography-olfactometry (GCO). The results obtained show a total of 53 components quantified in the essence and 38 in the fresh fruit. In addition five new components are described for the first time as contributors to the aromatic profile of muskmelon including: 2-methyl-3-buten-2-ol, 2,3-butanediol, methyl 3- phenylpropionate, ethyl 3-phenylpropionate (only found in the puree of the fruit), and 3 phenyl propanol (detected in both samples). The olfactometric analysis revealed the presence of 25 components with aromatic activity. Esters, alcohols, and one sulfur component (ethyl 3-(methylthio) propanoate) appear to be the most important contributors impacting essence aroma. The aromagram of fresh fruit is richer in high molecular weight components which have not yet been positively identified and do not presen detectable peaks in the FID.