Abstract
The aroma compounds of melon fruits play a crucial role in commercial value. Aroma characterization of the 'Flavor No. 4' and 'Xuelihong' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters were the main aroma compositions in two melon cultivars, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, ketones, and others. Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'.
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Claims 6
Claim · model-written summary
Esters comprised more than 70% of total volatile compounds in the two melon cultivars.
- Taxon
- melon
.jpg?width=60)
Cucumis melot0 - Outcome
- esterse0
- Value
- more than 70%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“esters were the main aroma compositions in two melon cultivars, as more than 70% of the total volatile compounds yield”
t0“melon cultivars”
Claim · model-written summary
The remaining volatile compounds in the two melon cultivars included alcohols, aldehydes, ketones and others.
- Taxon
- melonCucumis melot0
- Outcome
- alcohols, aldehydes, ketones, and otherse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the remains were alcohols, aldehydes, ketones, and others”
t0“melon cultivars”
Claim · model-written summary
Acetic acid, phenylmethyl ester represented 34.39% of volatile compounds in Flavor No. 4 melon.
- Taxon
- melonCucumis melot0
- Material
- Flavor No. 4e0
- Outcome
- Acetic acid, phenylmethyl estere0
- Value
- 34.39%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'”
t0“melon”
Claim · model-written summary
Acetic acid, phenylmethyl ester represented 7.64% of volatile compounds in Xuelihong melon.
- Taxon
- melonCucumis melot0
- Material
- Xuelihonge0
- Outcome
- Acetic acid, phenylmethyl estere0
- Value
- 7.64%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'”
t0“melon”
Claim · model-written summary
Ethyl acetate represented 21.37% of volatile compounds in Flavor No. 4 melon.
- Taxon
- melonCucumis melot0
- Material
- Flavor No. 4e0
- Outcome
- ethyl acetatee0
- Value
- 21.37%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'”
t0“melon”
Claim · model-written summary
Ethyl acetate represented 59.18% of volatile compounds in Xuelihong melon.
- Taxon
- melonCucumis melot0
- Material
- Xuelihonge0
- Outcome
- ethyl acetatee0
- Value
- 59.18%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Acetic acid, phenylmethyl ester (34.39%; 7.64% ), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'”
t0“melon”