Aroma Characterization of 'Flavor No. 3' Melon Using Headspace-Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
Tang, Mi; Bie, Z; Wu, M; Yi, H; Feng, J
| HERO ID | 1596940 |
|---|---|
| In Press | No |
| Year | 2010 |
| Title | Aroma Characterization of 'Flavor No. 3' Melon Using Headspace-Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry |
| Authors | Tang, Mi; Bie, Z; Wu, M; Yi, H; Feng, J |
| Journal | Acta Horticulturae |
| Volume | 871 |
| Page Numbers | 513-517 |
| Abstract | The aroma compounds of melon fruits play a crucial role in commercial value. Aroma characterization of the 'Flavor No. 3' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters and ketones were the main aroma compositions, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, and others. 4-Hydroxy-1,2-benzenedicarboxylic acid (23.25%), pentadecanoic acid methyl ester (8.17%), and 1,2-benzenedicarboxylic acid butyl 2-methylpropyl ester (6.26%) presented as major compounds in the 'Flavor No. 3' fruit pulp. |
| Wosid | WOS:000313513500071 |
| Is Certified Translation | No |
| Dupe Override | No |
| Comments | Source: Web of Science WOS:000313513500071 |
| Is Public | Yes |
| Keyword | melon; aroma; headspace-solid phase microextraction; gas chromatography-mass spectrometry |