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  • Title: Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. Athena (muskmelon) by GC-MS and GC-O.
    Author: Jordán MJ, Shaw PE, Goodner KL.
    Journal: J Agric Food Chem; 2001 Dec; 49(12):5929-33. PubMed ID: 11743787.
    Abstract:
    A comparative study between the aromatic profile of muskmelon aqueous essence and the puree of fresh fruit was carried out using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry (GC-O). Results obtained show a total of 53 components quantified in the essence and 38 in the fresh fruit. In addition, four new components are described for the first time as contributors to the aromatic profile of muskmelon including 2-methyl-3-buten-2-ol, 2,3-butanediol, methyl 3-phenylpropionate, and ethyl 3-phenylpropionate (found only in the puree of the fruit). The olfactometric analysis revealed the presence of 25 components with aromatic activity. Esters, alcohols, and one sulfur component [ethyl 3-(methylthio)propionate] appear to be the most important contributors to the essence aroma. The aromagram of fresh fruit is richer in high molecular weight components, which have not yet been positively identified and do not present detectable peaks in the flame ionization detector.
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