Title

Aroma volatiles of Cucumis melo cv. Golden Crispy

Document Type

Article

Publication details

Wyllie, SG & Leach, DN 1990, 'Aroma volatiles of Cucumis melo cv. Golden Crispy', Journal of Agricultural and Food Chemistry, vol. 38, no. 11, pp. 2042-2044.

Published version available from:

http://dx.doi.org/10.1021/jf00101a008

Peer Reviewed

Peer-Reviewed

Abstract

Analysis of the volatile constituents of Cucumis melo cv. Golden Crispy by HRGC-MS has led to the identification of a number of compounds not previously reported in other melon varieties. These compounds include a range of thioether esters and several diesters derived from butane-2,3-diol and propane-1,2-diol. The thioesters have a characteristic odor and a low odor threshold and occur at concentrations sufficient for them to make a significant contribution to the unique aroma of this melon. The diesters, while having a characteristic fruity odor, appear to have high odor threshold concentrations . and therefore are not considered to be major contributors to aroma