Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)
Flavour profiles of three novel acidic varieties of muskmelon (Cucumis melo L.)
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DOI：
10.1016/j.foodchem.2013.01.068
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发表时间：
2013-07-01
期刊：
影响因子：
8.8
通讯作者：
Mottram, Donald S.
中科院分区：
文献类型：
--
作者：
Lignou, Stella;Parker, Jane K.;Mottram, Donald S.
甜瓜（Cucumis梅洛L.）新酸性品种正在进入英国市场。这些甜瓜含有的柠檬酸几乎是标准甜瓜的两倍，被描述为“新鲜和新鲜”。本研究比较了三个酸性品种和一个标准的加利亚型甜瓜的风味成分。采用动态顶空萃取（DHE）、固相微萃取（SPME）和固相萃取（SPE）分别提取挥发性和半挥发性化合物，然后进行气相色谱-质谱（GC-MS）和气相色谱-嗅觉（GC-O）分析。在顶空和SPE提取物中分别鉴定了50多种挥发性和50多种半挥发性化合物。GC-O揭示了15个气味活性成分的顶部空间，与酯是一贯较高的酸性品种。这项研究表明，所有四个品种之间的数量和质量的差异和酸性品种和标准甜瓜之间的关键差异。(c)2013爱思唯尔有限公司保留所有权利。
Novel acidic varieties of muskmelon (Cucumis melo L.) are emerging onto the UK market. These melons contain almost twice the amount of citric acid compared to standard melons and are described as 'zesty and fresh'. This study compared the flavour components of three acidic varieties with a standard Galia-type melon. The volatile and semivolatile compounds were extracted, using dynamic headspace extraction (DHE) or solid-phase microextraction (SPME) and solid phase extraction (SPE), respectively, followed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). More than 50 volatile and 50 semivolatile compounds were identified in the headspace and the SPE extracts, respectively. GC-O revealed 15 odour-active components in the headspace, with esters being consistently higher in the acidic variety. This study showed quantitative and qualitative differences among all four varieties and key differences between acidic varieties and standard melons. (c) 2013 Elsevier Ltd. All rights reserved.