Farcuh, Macarena published the artcileSensory, physicochemical and volatile compound analysis of short and long shelf-life melon (Cucumis melo L.) genotypes at harvest and after postharvest storage, HPLC of Formula: 140-11-4, the main research area is sensory descriptive analysis Cucumis melo harvest postharvest storage; Cucumis melo L.; Flavor; Fruit quality; HS-SPME-GC–MS; Postharvest storage; Sensory descriptive analysis; Volatiles.
Flavor is a key attribute defining melon fruit quality and driving consumer preferences. We characterized and compared fruit ripening patterns (ethylene, respiration), physicochem. properties (rind/flesh color, firmness, soluble solids, acidity), aroma volatiles, and flavor-related sensory attributes in seven melon genotypes differing in shelf life capacity. Fruits were evaluated at optimal maturity and after storage for six days at 5°C plus one day at room temperature Total volatile content increased after storage in all genotypes, with esters being dominant. Shorter shelf-life genotypes, displaying a sharper climacteric phase, correlated with fruity/floral/sweet flavor-related descriptors, and with esters, sulfur-containing compounds and a terpenoid. Longer shelf-life types were associated with firmness, green and grassy aroma/flavor and aldehydes. Multivariate regression identified key volatiles that predict flavor sensory perception, which could accelerate breeding of longer shelf-life melons with improved flavor characteristics.
Food Chemistry: X published new progress about Cucumis melo. 140-11-4 belongs to class esters-buliding-blocks, name is Benzyl acetate, and the molecular formula is C9H10O2, HPLC of Formula: 140-11-4.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics