66 research outputs found
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Formation of flavour in four varieties of muskmelon (Cucumis melo L.)
The aroma volatiles of four cultivars of muskmelon were examined using solid phase microextraction, followed by gas chromatography-mass spectrometry. The melons studied were Galia, from the reticulatus group, cantaloupe, from the cantaloupensis group, and honeydew and Piel de Sapo, from the inodorus group. Quantitative and qualitative differences existed between all four cultivars. Possible pathways for the formation of volatile compounds in melons are discussed
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Relationship between acrylamide formation and the generation of flavour in heated foods
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Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons
Aroma compounds were extracted from three cultivars of muskmelon (Cucumis melo L.) by solid-phase microextraction and analysed by gas chromatography-mass-spectrometry. Sulfur-containing esters and compounds containing a straight six-carbon chain were present at high concentrations in cantaloupe melons. Compounds containing a straight nine-carbon chain were at high concentrations in honeydew melons. Methyl esters were present at the highest levels in Galia melons. The sensory properties of the three melons were also compared. Cantaloupe melons were associated with sweet, floral and fruity aromas and a persistent aftertaste. Galia melons possessed the strongest cucumber-like flavours, while cucumber aroma and sweet flavour scored highly in honeydew melons. (c) 2005 Elsevier Ltd. All rights reserved
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