Quantitative Analysis And Comparing Of Volatile Flavor Compounds Of Oriental Melons And Muskmelons

The volatile compounds of oriental melons(cv. Baibangzi,Jintasi,Ligua)and muskmelons(cv. Huanghemi,Yindi,Yujinxiang)were analyzed with SPME and GC-MS. The changes of qualities and volatile compounds were also studied on oriental melon during storage at room temperature. The results showed as below:1. 137 kinds of volatile compounds were found in oriental melons. 88, 99 and 88 kinds were found in"Baibangzi","Jintasi"and"Ligua", respectively. The common esters included acetic acid, ethyl ester; acetic acid, 2-methyl propyl ester; butanoic acid, ethyl ester; acetic acid, butyl ester; 1-butanol, 3-methyl,acetate; acetic acid, pentyl ester; 3,6-dimethy, pentanolide; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester;γ-hexalactone; benzyl acetate; phenethyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalactone and 2-propenoic acid, dodecylester.2. 138 kinds of volatile compounds were found in muskmelons. 97, 86 and 91 kinds were found in"Huanghemi","Yindi"and"Yujinxiang", respecively. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 2-hexenyl acetate; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; 2,4-diacetoxypentane; benzenepropanol, acetate; cyclopentanol, 2-methyl, acetate; benzenepropanol, acetate;γ-decalactone; 1,2-benzenedicarboxylic acid, diethyl ester and 2-propenoic acid, dodecylester.3. Acetic esters took a large part in all volatile compounds and also in esters in melons. The common esters included acetic acid, ethyl ester; acetic acid, butyl ester; acetic acid, pentyl ester; 1,2-ethanediol, diacetate; 1,2-propanediol, diacetate; 2,3-butanediol, diacetate; 1,3-propanediol, diacetate; acetic acid, (1-methylethoxy)-, ethyl ester; benzyl acetate; phenethyl acetate; 2-hexenyl acetate; cyclopentanol, 2-methyl, acetate;γ-decalacton and 2-propenoic acid, dodecylester. The content of acetic acid, ethyl ester in thin-skin melons is higher than muskmelons.4. The fruit firmness, TSS, index of L*, titratable acid, total sugar and Vc content of oriental melon gradually reduced during storage at room temperature;however, index of b* and C, sugar-acid ratio and soluble pectin content gradually increased. The amino acid content increased during the beginning then decreased. The total volatile compounds got higher continually, such as acetic esters; acetic acid, ethyl ester; the acetic acid, butyl ester and acetic, acid hexyl ester. Benzyl acetate and branched esters increased during the beginning then decreased. Butanoic acid, ethyl ester; butanoic acid, 2-methyl-ethyl ester and ethanol decreased at first then increased.