Aroma characterization of two melon cultivars using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry
- https://doi.org/10.2991/icimm-16.2016.84How to use a DOI?
- melon, aroma, headspace-solid phase microextraction, gas chromatography-mass spectrometry
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'.
- © 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/).
Cite this article
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 - https://doi.org/10.2991/icimm-16.2016.84 ID - Tang2016/11 ER -