Volatile Compounds and Sensory Properties in Various Melons, Which were Chosen from Different Species and Different Locations, Grown in Turkey

Abstract

Gas chromatography coupled to mass spectrometry using a static head space technique was applied to analyze the volatile aromatic compounds of various melons collected from different locations in Turkey. Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). The results showed that Cantaloupe melons were more preferred by panelists, which had relatively high levels of esters being responsible for strong fruit flavor, like melon, as well as high total soluble solid content and low titratable acidity compared with Inodorus and Simama.

Aroma volatiles obtained at harvest by HS‐SPME/GC‐MS and INDEX/MS‐E‐nose fingerprint discriminate climacteric behaviour in melon fruit

“…The association revealed by these models among the ions or compound classes predominant in climacteric NIL SC3‐5‐1 compared with PS (ions with m / z 61, 73, 74, 88, 90, 102, 108, and ACE, NAE and SDC; Supplementary Table 5) confirm the high production of these compound classes in climacteric melon cultivars with different genetic background to PS . Also, the results confirm the importance of such ions in discriminating melon cultivars and the potential usefulness of the fingerprint technique for this purpose.…”

Characterization of Potent Aroma Compounds of Cape Gooseberry (Physalis PeruvianaL.) Fruits Grown in Antalya Through the Determination of Odor Activity Values

“…[19] In general, aldehydes are common to fruit flavors and are believed to play an important role in many fruits. [25] Guler et al [31] detected hexanal in Inodorus melons, which are responsible for green (like grass) and herbaceous aromas. McGorrin and Gimelfarb [24] also reported hexanal and nonanal, which were considered to be significant to tomatillo flavor.…”

Influence of Organic Fertilization on Nutritional Characteristics and Antioxidant Capacity of Melon Fruits

“…In melons, color values are related to β-carotene (yellow to orange pigment) and chlorophyll (green pigment) depending on the variety (Güler et al, 2013). In our study, total chlorophylls in pulp varied between 40-90 μg/100 g fw, while total carotenoids were between 2200 to 6300 μg/100 g fw ( Table 3).…”

“…Titrable acidity was the highest in Desserten 5 -5.3 % expressed as citric acid and its values coincided with C. melo var. dudaim (Güler et al, 2013). Protein and lipid content in every melon sample was around 0.5 and 0.3 g/100 g fw.…”