Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons

Kourkoutas, D., Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773 and Mottram, D.S. (2006) Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chemistry, 97 (1). pp. 95-102. ISSN 0308-8146 doi: 10.1016/j.foodchem.2005.03.026

Abstract/Summary

Aroma compounds were extracted from three cultivars of muskmelon (Cucumis melo L.) by solid-phase microextraction and analysed by gas chromatography-mass-spectrometry. Sulfur-containing esters and compounds containing a straight six-carbon chain were present at high concentrations in cantaloupe melons. Compounds containing a straight nine-carbon chain were at high concentrations in honeydew melons. Methyl esters were present at the highest levels in Galia melons. The sensory properties of the three melons were also compared. Cantaloupe melons were associated with sweet, floral and fruity aromas and a persistent aftertaste. Galia melons possessed the strongest cucumber-like flavours, while cucumber aroma and sweet flavour scored highly in honeydew melons. (c) 2005 Elsevier Ltd. All rights reserved.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/13241
Item Type	Article
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	muskmelon, cantaloupe, galia, honeydew, solid-phase microextraction, sensory analysis, SOLID-PHASE MICROEXTRACTION, EXTRACT DILUTION ANALYSIS, CUCUMIS-MELO, AROMA COMPOUNDS, FRUIT, COMPONENTS, IDENTIFICATION, ESTERS
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