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Food Chem

Title:		Comparative analysis of volatile compounds in thirty nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry
Author(s):		Shi J; Wu H; Xiong M; Chen Y; Chen J; Zhou B; Wang H; Li L; Fu X; Bie Z; Huang Y;
Address:		"College of Horticulture and Forestry Sciences, Huazhong Agricultural University and Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan 430070, PR China. Hainan Sanya Crop Breeding Experimental Center, Xinjiang Academy of Agricultural Sciences, Sanya 572000, PR China. College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, PR China. Hainan Nanfan Administration Office, Sanya 572000, PR China. College of Horticulture and Forestry Sciences, Huazhong Agricultural University and Key Laboratory of Horticultural Plant Biology, Ministry of Education, Wuhan 430070, PR China. Electronic address: huangyuan@mail.hzau.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200201
Issue:
Page Number:		126342 -
DOI:		10.1016/j.foodchem.2020.126342
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The types and amounts of volatiles in the fruits of 39 melon cultivars were determined. We identified 146 volatiles, including 55 esters, 23 aldehydes, 30 alcohols, 15 ketones, 6 acids and 17 others. Ethyl acetate, (Z)-6-nonenal and 3,6-(E,Z)-nonadien-1-ol were the most three abundant volatiles (average content > 50 microg/kg FW). Aroma profiles showed significant differences among cultivars. Zhongtian49 and Zhongtian20 had the most abundant aroma components (76) and Jinguniang exhibited the least (23). One non-climacteric inodorus cultivar (Xizhoumi25) had the highest content of total volatiles (1840 microg/kg FW). Principal component analysis clustered the 39 melon cultivars into five groups. This work describes the comparative diversity of melon fruit volatiles for a large number of cultivars. Furthermore, this study could support the selection of cultivars with a flavor that suits the public and also future breeding work towards the genetic improvement of melon flavor"
Keywords:		Alcohols/analysis Aldehydes/analysis Cucurbitaceae/*chemistry Esters/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Ketones/analysis Odorants/analysis Solid Phase Microextraction/methods Volatile Organic Compounds/*analysis Aroma vo;
Notes:		"MedlineShi, Jianda Wu, Haibo Xiong, Mu Chen, Yanjun Chen, Jihao Zhou, Bo Wang, Hui Li, Liangliang Fu, Xiaofa Bie, Zhilong Huang, Yuan eng Comparative Study England 2020/02/12 Food Chem. 2020 Jun 30; 316:126342. doi: 10.1016/j.foodchem.2020.126342. Epub 2020 Feb 1"