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J Agric Food Chem

Title:		Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction
Author(s):		Beaulieu JC; Lea JM;
Address:		"Food Processing & Sensory Quality Unit, Southern Regional Research Center, Agricultural Research Service, US Department of Agriculture, 1100 Robert E. Lee Boulevard, PO Box 19687, New Orleans, Louisiana 70179, USA. beaulieu@srrc.ars.usda.gov"
Journal Title:		J Agric Food Chem
Year:		2006
Volume:		54
Issue:		20
Page Number:		7789 - 7793
DOI:		10.1021/jf060663l
ISSN/ISBN:		0021-8561 (Print) 0021-8561 (Linking)
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 polydimethylsiloxane solid-phase microextraction (SPME) with gas chromatography-mass spectrometry (GC-MS). Fully ripe watermelon was squeezed through miracloth to produce rapid juice extracts for immediate headspace SPME GC-MS. Aldehydes, alcohols, ketones, and one furan (2-pentyl furan, a lipid oxidation product) were recovered. On the basis of total ion count peak area, the most abundant compounds in five varieties were 3-nonen-1-ol/(E,Z)-2,6-nonadienal (16.5-28.2%), (E)-2-nonenal (10.6-22.5%), and (Z)-6-nonenal (2.0-11.3%). Hexanal was most abundant (37.7%) in one variety (Petite Perfection) [corrected] The most abundant ketone was 6-methyl-5-hepten-2-one (2.7-7.7%). Some sensory attributes reported for these compounds are melon, citrus, cucumber, orange, rose, floral, guava, violet, vegetable, green, grassy, herbaceous, pungent, fatty, sweet, and waxy. Identifying and relating these compounds to sensory attributes will allow for future monitoring of the critical flavor compounds in seedless watermelon after processing and throughout fresh-cut storage"
Keywords:		Alcohols/analysis Aldehydes/analysis Citrullus/*chemistry Fruit/*chemistry Furans/analysis Gas Chromatography-Mass Spectrometry Ketones/analysis Seeds Volatilization;
Notes:		"MedlineBeaulieu, John C Lea, Jeanne M eng 2006/09/28 J Agric Food Chem. 2006 Oct 4; 54(20):7789-93. doi: 10.1021/jf060663l"