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Changes in the flavor of muskmelons stored at different temperatures were examined to judge aroma patterns during storage. A mass-spectrometry based electric nose was used to distinguish the subtle differences in the muskmelon's volatile compounds. The data were used for a discriminant function analysis (DFA), and then the partial least square algorithm was used for a quantitative analysis. Volatile components in the muskmelons increased with storage, and the first discriminant function score (DF1: r 2 =99.88%, F=3072.5) moved from a positive position to a negative position as the storage period increased. The proper point of maturity was anticipated as the 28 th day at 0 o C, 21 st day at 4 and 7 o C, and 14 th day at 10 o C. Also, using the DF1 score we could predict the general tendency (vitamin C, stem moisture, acidity) of the muskmelons. The electronic nose revealed that the major volatile compounds that changed during storage of the melons were ethyl ethyl acetate, butyl acetate, nonanol, dodecanoic acid, hexadecanoic acid and tricosane. The amount of volatile compounds detected increased during storage.

Analysis of Aroma Patterns in Muskmelon at Different Storage Temperatures Using a Mass Spectrometry-based Electronic Nose