Analysis of volatile componentents in muskmelon cultivar Luhoutian 2 (Cucumis melon) by solid phase microextraction with GC-MS
XIAO Shou-hua1,WANG Chong-qi1,QIAO Wei-hua2,ZHAO Shan-cang3,LIU Cheng-jing1,JIAO Zi-gao1 (1Institute of Vegetable Research,Shandong Academy of Agricultural Sciences,Jinan 250100 China; 2Institute of Crop Research,CAAS,Beijin 100081 China; 3Central Laboratory of Shandong Academy of Agricultural Science,Jinan,Shandong 250100 China)
107 volatile components were separated in ripe muskmelon cultivar Luhoutian 2 (Cucumis melon L.) by combining solid phase micro-extraction with GC-MS method and 79 components were identified tentatively in their fruits,consisting of 29 esters,9 alcohols,6 aldehydes,3 ketones,4 acids,20 alkanes and 8 others. According to Guadagni theory of aroma val-ue,the peak areas of major volatility romatic components in melon reached up to 46.72%,Which contributed much to the characteristic aroma of Luhoutian 2,including acetic acid phenylmethyl ester; n -Hexadecanoic acid; acetic acid 2-phenylethyl ester; 1-Butanol-2-methyl-acetate; octadecanoic acid; isopropoxycarbamic acid ethyl ester and acetic acid hexyl ester. The analysis results showed that the key volatile components of melon might be significantly impact on its quality.