Abstract: volatile compounds were detected in ripe Golden Empress melon by combining solid phase microextractionwith GC-MS method. Of them 33 esters were identified tentatively and their peak areas reached 83.31%. According toGuadagni theory of aroma value, 9 compounds of them contributed much to the overall aroma perception of the ripe melonand were of characteristic aroma most possibly. Five C9 unsaturated alcohols and aldehydes were isolated from unripe GoldenEmpress melon, including (Z)3-nonenol, (E)2-nonenol, (Z)6-nonenal, (E)2-nonenal and (E,Z)2,6-nondienal. Their peak areasconstituted of 28.21%. They possessed a strong cucumber-like aroma, considered to be characteristic aroma of the unripemelon. The analysis results demonstrated that the key volatile components of the different matured melon matched well withtheir organoleptical properties.

Key words: solid phase microextraction, Golden Empress melon, ripening, aroma, analysis