Aroma Volatile Compounds Profile of Melon (Cucumis melo L.) cv. Gama Melon Parfum

International Conference on Food Science and Technology

Hasbullah, U.H.A.^1 ; Supriyadi^2 ; Daryono, B.S.^3

Department of Food Technology, Faculty of Engineering and Informatics, Universitas PGRI Semarang, Jl. Sidodadi Timur No. 24, Semarang

50125, Indonesia^1

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Gadjah Mada University, Jl. Flora No. 1, Yogyakarta

55281, Indonesia^2

Genetic Laboratory, Faculty of Biology, Gadjah Mada University, Yogyakarta, Indonesia^3

关键词: 2-butanone;    aromatic volatile;    Cucumis melo;    GC-MSOlfactometry;    Hexyl acetate;    Volatile compounds;    Volatile profile;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/292/1/012027/pdf
DOI  :  10.1088/1755-1315/292/1/012027

来源: IOP

【 摘 要 】

Aromatic volatile compound from melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) has not been identified. The purpose of this study is to identify aromatic volatile profile and measure the key pleasant aroma of GMP melon. Sample was taken from garden then store at temperature-20°C. The volatile compounds was extracted by cold maseration method, then concentrated using vigregous column. Volatile extract was analysed using GC-MSOlfactometry. The result showed that some identified aromatic volatile compounds consisted of 3 alcohols, 3 esters, 1 ketone and 1 hydrocarbon. Interestingly, the key aroma characteristics of GMP melon was influenced by 3-penten-2-ol, hexyl acetate and 3-hydroxy 2-butanone.