Abstract:

The dynamic change in the aroma composition of “Yujinxiang” melon (Cucumis melo L.) during ambient
temperature storage was analyzed by headspace solid phase micro-extraction (HS-SPME) combined with gas
chromatography-mass spectrometry (GC-MS). The results showed that 71 aroma components were identified, including
29 esters, 15 aldehydes and ketones, and 12 alcohols. Alcohols and aldehydes were the major aroma components during
the early storage period with a relative total amount of 41.9%. Among these aroma components, n-hexanal, cis-3-hexenol,
2-hexenal, (E,Z)-2,6-nonadienal, (E,Z)-3,6-nonyl dien-1-ol and (Z)-6-nonenal, mainly responsible for the delicate aroma
of the fruit, were relatively more abundant. The relative quantity of esters increased with extended storage duration and
became major aroma components. Among them, the relative quantities of ethyl acetate and acetic acid benzyl ester, which
contributed to fruity aroma, significantly increased. The relative total quantity of esters increased to 91.57% on the tenth day
of storage as major aroma components. To conclude, the volatile aroma compound composition of “Yujinxiang” melon is
significant different at different storage stages.

Key words: “Yujinxiang&rdquo, melon, aroma composition, headspace solid phase micro-extraction, gas chromatography-mass spectrometry, ambient temperature storage