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《Xinjiang Agricultural Sciences》 2017-07
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Comparison of the Flavor Compounds in Different Ripe Hami Melons in Xinjiang

HU Guo-zhi;XIONG Tao;WU Hai-bo;LI Qing-jun;FENG Jiong-xin;WANG Qiang;Research Center for Hami Melon,Xinjiang Academy of Agricultural Sciences;Research Institute of Soil,Fertilizer and Agricultural Water Conservation,Xinjiang Academy of Agricultural Sciences;Physico-chemical Measurement Center,Xinjiang University;  
【Objective】To analyze and measure the flavor substance of different Hami melon varieties in Xinjiang so as to screen the cultivars with better fruit aroma.【Method】The aroma components of 4 different varieties of Hami melon were mensurated by solid phase micro extraction( SPME) and gas chromatography-mass spectrometry( GC-MS),and the relative content of each substance was indicated by areanormalization method.【Result】Some differences were found to exist between compositions of aromatic substance and components among 4 fruits.66 flavor substances were found from all the tested samples,in which 27 aromas were ester substances.The analysis of taste and texture among 4 varieties showed that the content of total sugar and refractive sugar were the highest in Huangpi 9818,and the flesh of Xinmi 9 was fine and soft with rich flavor.【Conclusion】On the basis of the type of aromatic substance and components,Xinmi 9 could be classified as an ester-type melon.
【Fund】: 国家自然科学基金项目“施肥对哈密瓜芳香物质形成与调控机制研究”(31460543);; 现代农业产业技术体系建设专项(CARS-26-15)~~
【CateGory Index】: S652.1
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