Investigation of Aroma Compounds of Queen Anne’s Pocket Melon (Cucumis melo L. ssp. dudaim) Juice


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Authors

  • Melike M. Dagli Department of Food Engineering, Cukurova University, Adana/Turkey
  • Pinar A. Yeldan Department of Food Engineering, Cukurova University, Adana/Turkey
  • Onur Sevindik Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana/Turkey
  • Gamze Guclu Department of Food Engineering, Cukurova University, Adana/Turkey
  • Hasim Kelebek Department of Food Engineering, Adana Alparslan Turkes Science and Technology University, Adana/Turkey
  • Serkan Selli Department of Food Engineering, Cukurova University, Adana/Turkey https://orcid.org/0000-0003-0450-2668

Keywords:

Cucumis melo L., ssp, dudaim, pocket melon, aroma, volatile compounds, GCMS

Abstract

Queen Anne's pocket melon (Cucumis melo L. ssp. dudaim) also known as Fragrant melon fruit stands out among other melon cultivars due to its unique, particularly exotic, and dainty odour. The volatile components of Turkish pocket melon juice were isolated by purge and trap extraction methods and detected by gas chromatography-mass spectrometry (GC-MS). According to GC-MS results, a total of 36 volatile compounds were identified and quantified including 12 acids, 11 alcohols, 6 aldehydes, 5 esters, and 2 ketones. The most prominent volatile compounds in pocket melon juice were found to be 3-penten-2-ol, 3-hydroxy-2-butanone, ethyl butanoate, and ethyl 2- methylbutanoate. The results showed that a wide variety of aroma groups contributed significantly to the distinctive odour of Turkish pocket melon juice.

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Published

2022-12-31

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Articles