Premium
Identification of Additional Volatile Compounds from Cbntaloupe
Author(s) -
HOWAT R. J.,
SENTER S. D.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb14284.x
Subject(s) - chemistry , ethyl acetate , chromatography , ethanol , acetaldehyde , ethyl butyrate , butyl acetate , steam distillation , propionate , organic chemistry , solvent , linalool , mass spectrometry , gas chromatography–mass spectrometry , extraction (chemistry) , distillation , essential oil
The volatile components of cantaloupe pericarp were analyzed during ripening by gas‐liquid chromatography‐mass spectrometry. Thirty‐two compounds were identified from concentrates prepared by steam distillation‐solvent extraction of the volatiles. Eight of the constituents including ethyl (methylthio) acetate, (Z)‐6‐nonenyl acetate, (Z, Z)‐3,6‐nonadienyl acetate, benzyl propionate, benzyl alcohol, a sesquiterpene hydrocarbon, cinnamyl acetate and an isomer of 3,4‐dimethoxyacetophenone have not been identified previously. Headspace analysis of cantaloupe samples at six stages of maturity showed increases in total ethyl and acetate esters, acetaldehyde, ethyl acetate, and ethanol with maturation. Levels of these compounds remained low and relatively constant until the breaker stage and thereafter increased rapidly until the fruit was fully mature.