Identification of aroma-active compounds in Jiashi Muskmelon juice by GC-O-MS and OAV Calculation

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 17, 2012, Pages 4179-4185

  Pang, Xueli ^a   Guo, Xingfeng ^a   Qin, Zihan ^a   Yao, Yubo ^a   Hu, Xiaosong ^a   Wu, Jihong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

aroma active compound; detection frequency analysis; gas chromatography olfactometry; GC MS; melon; odor activity value

Indexed keywords

AROMA ACTIVES; DETECTION FREQUENCY; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-MS; MELON;

FRUIT JUICES; GAS CHROMATOGRAPHY; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

FRAGRANCES;

VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FEMALE; FRUIT; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MELON; METHODOLOGY; ODOR;

ADULT; BEVERAGES; CUCUMIS MELO; FEMALE; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORS; SMELL; VOLATILE ORGANIC COMPOUNDS;

CUCUMIS; CUCUMIS MELO;

EID: 84860446339     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300149m     Document Type: Article

References (35)

1. Zhang, Y. L.; Zhang, R. G.; Sun, G.; Chen, T. Study on postharvest physiology, storage diseases and quality changes of Jiashi muskmelon Sci. Agric. Sinica 2010, 43 (6) 1220-1228
2. Chen, J. L.; Zhang, J.; Feng, Z. S.; Song, L. J.; Wu, J. H.; Hu, X. S. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice J. Agric. Food Chem. 2009, 57, 5805-5808
3. Kourkoutas, D.; Elmore, J. S.; Mottram, D. S. Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons Food Chem. 2006, 97, 95-102 (Pubitemid 41773944)
4. Obando-Ulloa, J. M.; Morenob, E.; Garca-Mas, J.; Nicolai, B.; Lammertync, J.; Monforte, A. J.; Fernandez-Trujillo, J. P. Climacteric or non-climacteric behavior in melon fruit 1. Aroma volatiles Postharvest Biol. Technol. 2008, 49, 27-37 (Pubitemid 351467746)
5. Nijssen, L. M.; Ingen-Visscher, C. A. V. VCF Volatile Compounds in Food: Database, version 10.1.1; TNO: Zeist, The Netherlands, 2008; pp 1963-2008.
6. Kemp, T. R.; Knavel, D. E.; Stoltz, L. P. cis -6-Nonenal-flavor component of muskmelon fruit Phytochemistry 1972, 11, 3321-3322
7. Buttery, R. G.; Seifert, R. M.; Ling, L. C.; Soderstrom, E. L.; Ogawa, J. M.; Turnbaugh, J. G. Additional aroma components of honeydew melon J. Agric. Food Chem. 1982, 30, 1208-1211
8. Wyllie, S. G.; Leach, D. N.; Wang, Y.; Shewfelt, R. L. Sulfur volatiles in Cucumis melo cv. Makdimon (muskmelon) aroma: sensory evaluation by gas chromatography-olfactometry. In Sulfur Compounds in Foods; Mussinan, C. J.; Keelan, M. E., Eds.; ACS Symposium Series 564; American Chemical Society: Washington, DC, 1994; pp 36-48.
9. Gonda, I.; Bar, E.; Portnoy, V.; Lev, S.; Burger, J.; Schaffer, A. A.; Tadmor, Y.; Gepstein, S.; Giovannoni, J. J.; Katzir, N.; Lewinsohn, E. Branched-chain and aromatic amino acid catabolism into aroma volatiles in Cucumis melo L. fruit J. Exp. Bot. 2010, 61, 1111-1123
10. Jordan, M. J.; Shaw, P. E.; Goodner, K. L. Volatile components in aqueous essence and fresh fruit of Cucumis melo cv. athena (muskmelon) by GC-MS and GC-O J. Agric. Food Chem. 2001, 49, 5929-5933 (Pubitemid 34062558)
11. Schieberle, P.; Ofner, S.; Grosch, W. Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis J. Food Sci. 1990, 55 (1) 193-195
12. Burger, Y.; Paris, H. S.; Cohen, R.; Katzir, N.; Tadmor, Y.; Lewinsohn, E.; Schaffer, A. A. Genetic diversity of Cucumis melo Hortic. Rev. 2009, 35, 165-198
13. Delahunty, C. M.; Eyres, G.; Dufour, J. Gas chromatography-olfactometry J. Sep. Sci. 2006, 29, 2107-2125 (Pubitemid 44480041)
14. Pollien, P.; Ott, A.; Montigon, F.; Baumgartner, M.; Muñoz-Box, R.; Chaintreau, A. Hyphenated headspace gas chromatography sniffing technique: screening of impact odorants and quantitative aromagram comparisons J. Agric. Food Chem. 1997, 45, 2630-2637 (Pubitemid 127476995)
15. Linssen, J.; Janssens, J.; Roozen, J. P.; Posthumus, M. A. Combined gas-chromatography and sniffing port analysis of volatile compounds of mineral water packed in polyethylene laminated packages Food Chem. 1993, 46, 367-371 (Pubitemid 23077993)
16. van Ruth, S. M. Methods for gas chromatography-olfactometry: a review Biomol. Eng. 2001, 17, 121-128 (Pubitemid 32463753)
17. Rothe, M.; Thomas, B. Aromastoffe des brotes Z. Lebensm. Unters. Forsch. 1963, 119, 302-310
18. Frijters, J. E. R. A critical analysis of the odor unit number and its use Chem. Senses Flavor 1978, 3, 227-233 (Pubitemid 8406308)
19. Grosch, W. Evaluation of the key odorants of foods by dilution experiments, aroma models and omission Chem. Senses 2001, 26, 533-545 (Pubitemid 32600182)
20. Grosch, W. Determination of potent odourants in foods by aroma extract dilution analysis (AEDA) and calculation of odour activity values (OAVs) Flavour Frag. J. 1994, 9 (4) 147-158
21. Ma, Y.; Hu, X.; Chen, J.; Chen, F.; Wu, J.; Zhao, G.; Liao, X.; Wang, Z. The effect of freezing modes and frozen storage on aroma, enzyme and micro-organism in Hami melon Food Sci. Technol. Int. 2007, 13 (4) 259-267 (Pubitemid 350129768)
22. Yu, H.; Chen, S. Identification of characteristic aroma-active compounds in steamed mangrove crab (Scylla serrata) Food Res. Int. 2010, 43, 2081-2086
23. Rychlik, M.; Schieberle, P.; Grosch, W. Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants; Deutche Forschungsanstalt fur Lebensmittelchemie: Garching, Germany, 1999.
24. Leffingwell, D.; Leffingwell, J. C. Odour and flavour threshold values in air, water and other media; http://www.thresholdcompilation.com, 2003.
25. Vandendool, H.; Kratz, P. D. A generalization of retention of index system including linear temperature programmed gas-liquid partition chromatography J. Chromatogr., A 1963, 11 (4) 463-471
26. Verzera, A.; Dima, G.; Tripodi, G.; Ziino, M.; Lanza, C. M.; Mazzaglia, A. Fast quantitative determination of aroma volatile constituents in melon fruits by headspace-solid-phase microextraction and gas chromatography-mass spectrometry Food Anal. Methods 2011, 4, 141-149
27. Moshonas, M. G.; Shaw, P. E.; Baldwin, E. A.; Yuen, W. Volatile and nonvolatile components in Hami melon (Cucumis melo L.) Lebensm.-Wiss. Technol. 1993, 26 (6) 577-580
28. Chetschik, I.; Granvogl, M.; Schieberle, P. Quantitation of key peanut aroma compounds in raw peanuts and pan-roasted peanut meal. Aroma reconstitution and comparison with commercial peanut products J. Agric. Food Chem. 2010, 58, 11018-11026
29. Obando-Ulloa, J. M.; Ruiz, J.; Monforte, A. J.; Fernandez-Trujillo, P. J. Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.) Food Chem. 2010, 118, 815-822
30. Hayata, Y.; Sakamoto, T.; Kozuka, H.; Sakamoto, K.; Osajima, Y. Analysis of aromatic volatile compounds in 'Miyabi' melon (Cucumis melo L.) using the Porapak Q column J. Jpn. Soc. Hortic. Sci. 2002, 71, 517-525 (Pubitemid 34877870)
31. Kemp, T. R.; Knavel, D. E.; Stoltz, L. P. Characterization of some volatile components of muskmelon fruit Phytochemistry 1971, 10, 1925-1928
32. Beaulieu, J. C.; Grimm, C. C. Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction J. Agric. Food Chem. 2001, 49, 1345-1352 (Pubitemid 32884960)
33. Sakamoto, T.; Hayata, Y.; Kozuka, H.; Sakamoto, K.; Nishimura, O.; Masuda, H.; Osajima, Y. Sulfur-containing compounds in the aroma volatiles of melon fruit 'Miyabi' J. Jpn. Soc. Hortic. Sci. 2002, 71 (3) 388-390 (Pubitemid 34604579)
34. Büttner, A.; Hoch, U.; Schieberle, P. Interaction of food matrix with small ligands influencing flavour and texture Meeting COST Action 96 1999, 4, 123-129
35. Hanaoka, K.; Vallet, N.; Giampaoli, P.; Heyd, B.; MacLeod, P. Possible influence of breathing on detection frequency and intensity rating in gas chromatography-olfactometry Food Chem. 2001, 72, 97-103