Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction
Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction
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DOI：
10.1021/jf0005768
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发表时间：
2001-03-01
影响因子：
6.1
通讯作者：
Grimm, CC
中科院分区：
文献类型：
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作者：
Beaulieu, JC;Grimm, CC
采用自动快速顶空固相微萃取（SPME）方法对甜瓜挥发物进行提取，回收了86种已报道的化合物，另外鉴定或初步鉴定了53种未报道的化合物。SPME法提取了大量的挥发物，可以用于分析，以清楚地区分品种、生长阶段和收获成熟阶段。最新报道的哈密瓜中的化合物大多是酯类和醛类，这些化合物已经在其他产品中被证明是与风味有关的化合物。所有被认为对风味有影响的酯类在授粉后逐渐增加，这种趋势随着收获成熟度的增加而持续。然而，当水果收获过熟时，复合回收率往往降低。大多数醛在生长早期增加，然后随着收获成熟度的增加逐渐减少。SPME方法可以很好地回收甜瓜中大多数具有特征风味/香气的化合物。SPME提供了实验的灵活性和发现更多化合物的能力，并解决了鲜切哈密瓜风味质量变化的问题。
Using an automated rapid headspace solid phase microextraction (SPME) method for volatile extraction in cantaloupes, 86 compounds already reported for muskmelons were recovered and an additional 53 compounds not previously reported were identified or tentatively identified. The SPME method extracted a copious number of volatiles that can be analyzed to clearly differentiate between variety, growth stage, and stage of harvest ripeness. Most of the newly reported compounds in cantaloupe were esters and aldehydes that have already been demonstrated as flavor-related compounds in other products. All esters believed to have flavor impact increased progressively after pollination, and this trend continued with increasing harvest maturity. However, compound recovery often decreased when fruits were harvested over-ripe. Most aldehydes increased during early growth stages and then tapered off with increasing harvest maturity. The SPME method suitably recovered most compounds reported to impart characteristic flavor/aroma in muskmelons. SPME offers experimental flexibility and the ability to discover more compounds and address flavor quality changes in fresh-cut cantaloupe.