AROMA VOLATILES OF CUCUMIS-MELO CV GOLDEN CRISPY

Analysis of the volatile constituents of Cucumis melo cv. Golden Crispy by HRGC-MS has led to the identification of a number of compounds not previously reported in other melon varieties. These compounds include a range of thioether esters and several diesters derived from butane-2, 3-diol and propane-1, 2-diol. The thioesters have a characteristic odor and a low odor threshold and occur at concentrations sufficient for them to make a significant contribution to the unique aroma of this melon. The diesters, while having a characteristic fruity odor, appear to have high odor threshold concentrations and therefore are not considered to be major contributors to aroma. © 1990, American Chemical Society. All rights reserved.