“…In this context, some melon varieties have been studied in depth, mainly by gas chromatography, providing a thorough knowledge of the volatile composition, which is the major determinant of melon-fruit quality perceived by consumers (Bernillon et al, 2012;Biais et al, 2009;Kourkoutas, Elmore, & Mottram, 2006;Obando-Ulloa, Ruiz, Monforte, & Fernández-Trujillo, 2010;Pang, Chen, Hu, Zhang, & Wu, 2012). By this technique, more than 240 volatile compounds have been identified in Galia or Cantaloupe melons while only 42 compounds have been identified in Piel de Sapo variety (Obando-Ulloa et al, 2010).…”