DETERMINATION OF TOTAL VOLATILE COMPONENTS OF CUCUMIS-MELO L VARIETY CANTALOUPENSIS

被引：60

作者：

HOMATIDOU, VI ^{[1
]}

KARVOUNI, SS ^{[1
]}

DOURTOGLOU, VG ^{[1
]}

POULOS, CN ^{[1
]}

机构：

[1] UNIV PATRAS,DEPT CHEM,ORGAN CHEM BIOCHEM & NAT PROD SECT,PATRAI,GREECE

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 08期

关键词：

D O I：

10.1021/jf00020a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatiles of orange-fleshed Cucumis melo L. var. Cantaloupensis were studied using the Freon 11 extraction method and a combination of multidimensional gas chromatography (MDGC) and a gas chromatography-mass spectrometry (GCMS). The total profile of identified compounds is reported, including the sulfur compounds that play an important role in the overall aroma profile of melon fruit according to the sniffing port analysis.

引用

页码：1385 / 1388

页数：4

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