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--- cucumis_melo_l._subsp._melo_var._cantalupo_ser [2022/06/24 14:31] – andreas
+++ cucumis_melo_l._subsp._melo_var._cantalupo_ser [2025/01/18 09:59] (aktuell) – andreas
@@ Zeile 10: / Zeile 10: @@
 [Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction., Beaulieu, J.C., Grimm, C.C., Journal of Agricultural and Food Chemistry, Vol.49(3), 2001, 1345-1352]
-"Volatile compounds of 15 [[http://en.wikipedia.org/wiki/Charentais_melon|Charentais melon]] cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by direct dichloromethane extraction and analyzed by means of GC-MS and GC-FID. A considerable reduction in the aroma profile was observed for the long shelf life cultivars, in which total volatiles were 49−87% lower than in the wild or mid shelf life melons. Most of the esters such as ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and butyl acetate and sulfur compounds such as ethyl 2-(methylthio)acetate, 2-methylthioethanol, ethyl 3-(methylthio)propanoate, 3-(methylthio)propyl acetate, and 3-(methylthio)propanol with low odor values were 2−30-fold lower in long shelf life cultivars than in the others. Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis." \\
+Main volatile ester compounds of fresh-cut cantaloupe melon (headspace SPME GC-MS) included 2-methylbutyl acetate (9.9%), hexyl acetate (3.6%), ethyl isobutyrate (2.0%), ethyl 2-methylbutyrate (2.0%), ethyl acetate (1.9%), benzyl acetate (1.7%), ethyl hexanoate (1.3%), and ethyl propionate (1.2%). Minor components were ethyl 2-(methylthio)acetate, cineole, 1,3- and 2,3-butanediol acetate, ethyl phenylacetate, phenylethyl acetate, phenyl hexanoate, and 3-phenylpropyl acetate e.g. \\
+[Lamikanra, Olusola. "The role of esterified compounds in the developement of staleness in fresh-cut fruit" American Chemical Society Symposium Series. Vol.867 (2004), 263-273]
+"Volatile compounds of 15 [[http://en.wikipedia.org/wiki/Charentais_melon|Charentais melon]] cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by direct dichloromethane extraction and analyzed by means of GC-MS and GC-FID. A considerable reduction in the aroma profile was observed for the long shelf life cultivars, in which total volatiles were 49-87% lower than in the wild or mid shelf life melons. Most of the esters such as ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and butyl acetate and sulfur compounds such as ethyl 2-(methylthio)acetate, 2-methylthioethanol, ethyl 3-(methylthio)propanoate, 3-(methylthio)propyl acetate, and 3-(methylthio)propanol with low odor values were 2−30-fold lower in long shelf life cultivars than in the others. Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis." \\
 [Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo var. cantalupensis). Characterization of aroma constituents in some cultivars., Aubert, C., Bourger, N., Journal of agricultural and food chemistry, Vol.52(14), 2004, 4522-4528]