Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)

• Published in: Food chemistry Vol. 139; no. 1-4; pp. 1152 - 1160
• Main Authors: Lignou, Stella, Parker, Jane K., Oruna-Concha, Maria Jose, Mottram, Donald S.
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.08.2013; Elsevier
• Subjects: Biological and medical sciences; Cucumis - chemistry; Dynamic headspace extraction; Flavoring Agents - chemistry; Flavoring Agents - isolation & purification; Flavour; Food industries; Fruit - chemistry; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; GC–MS; GC–O; Molecular Structure; Muskmelon (Cucumis melo L.); Semivolatile compounds; Solid Phase Microextraction; Solid-phase extraction; Volatile compounds; Volatile Organic Compounds - chemistry; Volatile Organic Compounds - isolation & purification; GC–MS; Solid-phase microextraction; Semivolatile compounds; Dynamic headspace extraction; Volatile compounds; Flavour; GC–O; Muskmelon (Cucumis melo L.); Solid-phase extraction; Volatile compound; Solid phase extraction; Cucurbitaceae; Flavor; Profile; Solid phase microextraction; GC-MS; GC―O; Dicotyledones; Angiospermae; Headspace; Spermatophyta; Cucumis melo; Variety
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.01.068

► Novel melon acidic varieties emerging onto the UK market. ► Citric acid content of these varieties was almost double that of a standard melon. ► Concentration of sulphur-containing compounds was higher in acidic varieties. ► Novel SPE method for the extraction of the semivolatile compounds in melons. Novel acidic varieties of muskmelon (Cucumis melo L.) are emerging onto the UK market. These melons contain almost twice the amount of citric acid compared to standard melons and are described as ‘zesty and fresh’. This study compared the flavour components of three acidic varieties with a standard Galia-type melon. The volatile and semivolatile compounds were extracted, using dynamic headspace extraction (DHE) or solid-phase microextraction (SPME) and solid phase extraction (SPE), respectively, followed by gas chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC–O). More than 50 volatile and 50 semivolatile compounds were identified in the headspace and the SPE extracts, respectively. GC–O revealed 15 odour-active components in the headspace, with esters being consistently higher in the acidic variety. This study showed quantitative and qualitative differences among all four varieties and key differences between acidic varieties and standard melons.