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Formation of flavour in four varieties of muskmelon (Cucumis melo L.)

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Elmore, J.S. ORCID: https://orcid.org/0000-0002-2685-1773, Toji, A. and Mottram, D.S. (2003) Formation of flavour in four varieties of muskmelon (Cucumis melo L.). In: Le Quéré, J.L. and Étiévant, P.X. (eds.) Flavour research at the dawn of the twenty-first century: proceedings of the 10th Weurman flavour research symposium. Intercept, London, pp. 592-595. ISBN 2743006390

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Abstract/Summary

The aroma volatiles of four cultivars of muskmelon were examined using solid phase microextraction, followed by gas chromatography-mass spectrometry. The melons studied were Galia, from the reticulatus group, cantaloupe, from the cantaloupensis group, and honeydew and Piel de Sapo, from the inodorus group. Quantitative and qualitative differences existed between all four cultivars. Possible pathways for the formation of volatile compounds in melons are discussed.

Item Type:Book or Report Section
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:13439
Uncontrolled Keywords:COMPONENTS, VOLATILES, FRUIT
Additional Information:10th Weurman Flavour Research Symposium Beaune, France 24-28 Jun 2002
Publisher:Intercept
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