2006
DOI: 10.1021/jf060663l
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Characterization and Semiquantitative Analysis of Volatiles in Seedless Watermelon Varieties Using Solid-Phase Microextraction

Abstract: Seedless triploid watermelons have increased in popularity since the early 1990s, and the demand for seedless fruit is on the rise. Sweetness and sugars are crucial breeding focuses for fruit quality. Volatiles also play an important role; yet, we found no literature for seedless varieties and no reports using solid-phase microextraction (SPME) in watermelon. The objective of this experiment was to identify volatile and semivolatile compounds in five seedless watermelon varieties using carboxen divinylbenzene … Show more

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Cited by 88 publications
(64 citation statements)
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“…Alcohol and aldehyde characteristics of the Cucurbitaceae family constitute the main aroma volatiles in watermelon fruit, with the former usually in higher concentrations (Beaulieu and Lea, 2006; Saftner et al, 2007). The most abundant alcohols identified in the aroma profile of mini watermelons include ( Z )-3-Nonen-1-ol (fresh melon), ( Z,Z )-3,6-Nonadien-1-ol (pumpkin, cucumber), hexanol (flower, green), nonanol (herbaceous) and ( Z )-6-Nonen-1-ol (pumpkin-like, green melon) (Yajima et al, 1985; Dima et al, 2014).…”
Section: The Configuration Of Fruit Quality In Grafted Vegetablesmentioning
confidence: 99%
“…Alcohol and aldehyde characteristics of the Cucurbitaceae family constitute the main aroma volatiles in watermelon fruit, with the former usually in higher concentrations (Beaulieu and Lea, 2006; Saftner et al, 2007). The most abundant alcohols identified in the aroma profile of mini watermelons include ( Z )-3-Nonen-1-ol (fresh melon), ( Z,Z )-3,6-Nonadien-1-ol (pumpkin, cucumber), hexanol (flower, green), nonanol (herbaceous) and ( Z )-6-Nonen-1-ol (pumpkin-like, green melon) (Yajima et al, 1985; Dima et al, 2014).…”
Section: The Configuration Of Fruit Quality In Grafted Vegetablesmentioning
confidence: 99%
“…Furans is a common flavor component, which exists naturally in coffee, potatoes and other plants and their aroma are similar to flavor of bean, fruit and vegetable (Ang and Boatright, 2003;Beaulieu and Lea, 2006). Furthermore, some two methyl sulfides were identified from the pickled samples, which were dimethyl disulfide (1.06) and dimethyl sulfide (0.26) respectively.…”
Section: Composition Of Volatile Compoundsmentioning
confidence: 99%
“…Matsum. & Nakai) (Beaulieu & Lea, 2006). These compounds are degraded to other products or disappear as the product reaches the end of its shelf life (Mehinagic, Royer, Symoneaux, Jourjon & Prost, 2006;Obando-Ulloa et al, 2009b).…”
Section: Discussionmentioning
confidence: 99%