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Gas chromatography–olfactometry and gas chromatography–tandem mass spectrometry analysis of fresh cantaloupe ( Cucumis melo L. var. cantalupensis Naudin) aroma
Author(s) -
Wang Ying,
Lin Jianming
Publication year - 2014
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.3183
Subject(s) - aroma , chemistry , chromatography , melon , gas chromatography/tandem mass spectrometry , gas chromatography , mass spectrometry , gas chromatography–mass spectrometry , cucumis , food science , botany , horticulture , biology
Although volatile aroma compounds of melon have been extensively studied, knowledge of cantaloupe aroma‐impact compounds is still ambiguous, inconsistent and incomplete. In this study an authentic aroma extract of fresh cantaloupe, or muskmelon, was obtained using a room temperature sample preparation method combining solid phase extraction and gel permeation chromatography. Thirty‐three compounds were determined as aroma‐impact compounds of the cantaloupe sample by gas chromatography–olfactometry analysis of the aroma extract. The six most important cantaloupe aroma‐impact compounds determined in this study were ethyl 2‐(methylthio)acetate (fruity), ( Z )‐3‐hexenyl acetate (fruity), ( Z )‐3‐hexen‐1‐ol (green), ( E )‐6‐nonen‐1‐ol (creamy, sweet), γ ‐octalactone (sweet, lactonic), and ( Z , Z )‐(3,6)‐nonadien‐1‐ol (melon). ( E , E )‐2,6‐Nonadienal, ( E )‐6‐nonen‐1‐ol, ethyl acrylate, ( Z )‐1,5‐octadien‐3‐ol, ( Z )‐2‐nonenal and trans ‐4,5‐epoxy‐( E )‐2‐decenal were identified in muskmelon for the first time. Using a sensitive and selective gas chromatography–tandem mass spectrometry (GC‐MS/MS) method with a synthesized reference compound, ( Z , Z )‐3,6‐nonadienyl acetate was unambiguously identified in cantaloupe for the first time. However, the presence of ( Z , Z )‐3,6‐nonadienal in cantaloupe was not confirmed by the GC‐MS/MS analysis. Better understanding of a natural product aroma requires strategic selection of samples, a combination of complementary sample preparation methods, as well as advanced analytical techniques. Copyright © 2013 John Wiley & Sons, Ltd.