Production of volatile compounds by Muskmelon, Cucumis melo☆
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Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography-mass spectrometry determination
2016, Food ChemistryCitation Excerpt :This influence of aroma on the overall flavour perception adds credence to the recommendation that aroma should be evaluated along with the soluble solids content. It has been observed that high levels of soluble solids do not always have correspondingly high organoleptic quality values (Lester et al., 1992; Yabumoto, Yamaguchi, & Jennings, 1978). Moreover, the high variability of the aromatic characteristics of muskmelon (Beaulieu, 2006a; Horvat & Senter, 1987; Wyllie, Leach, Wang, & Shewfelt, 1995) and watermelon (Kim, Lee, & Kim, 1999; Yajima, Sakakibara, Ide, Yanai, & Hayashi, 1985) makes this an attribute to be considered as a quality trait with increasing importance.
Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit
2009, Postharvest Biology and TechnologyFormation of fruit flavour
2008, Fruit and Vegetable Flavour: Recent Advances and Future ProspectsSensory and analytical comparison of orange-fleshed honeydew to cantaloupe and green-fleshed honeydew for fresh-cut chunks
2006, Postharvest Biology and TechnologyInfluence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres
2001, Journal of Food Engineering
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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.