Elsevier

Food Chemistry

Volume 3, Issue 1, January 1978, Pages 7-16
Food Chemistry

Production of volatile compounds by Muskmelon, Cucumis melo

https://doi.org/10.1016/0308-8146(78)90042-0Get rights and content

Abstract

The volatile constituents of ‘PMR 45’, ‘Top Mark’, ‘Honeydew’ and ‘Crenshaw’ cultivars of Muskmelon were examined by trapping the essence on Porapak Q and analysing the eluted compounds on wall coated open-tubular glass capillary columns. The relative concentrations of forty-three compounds were determined. Also, by direct sampling of gas from the fruit cavity of ‘PMR 45’ and ‘Top Mark’ cantaloupe cultivars, the relative concentrations of fifteen compounds were measured daily over a period of eight days. Computer-constructed arrays of chromatograms revealed trends in the progressive changes of volatile compounds produced by the ripening fruits. The volatile constituents measured in this study could be fitted into groups, depending on the pattern exhibited by the production of that compound. One group showed a continuously accelerating rate of production (e.g. ethyl esters, acetaldehyde, ethanol) and another increased rapidly and then plateaued (e.g. acetate esters).

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The work reported in this paper was supported in part by a research grant from the California Melon Advisory Board, and is from a thesis submitted by the senior author in partial satisfaction of the requirements for the Ph.D in Agricultural Chemistry.

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