Cucumis melo L. subsp. melo var. cantalupo Ser. - syn.Cucumis melo var. cantalupensis Naudin - Cucurbitaceae\\ 
cantaloupe, muskmelon, sweet melone, **Cantaloupe-Melone**

"The Cantaloupe was cultivated in Iran 5000 years ago, about 4000 years ago in the eastern Mediterranean (Greece, Egypt). Around 1700 it was in Cantalupo in Sabina (eponymous), a noble residence north of Rome,  pulled from seeds that came from Armenia." [[http://de.wikipedia.org/wiki/Cantaloupe-Melone]]

Of the 100 components found in the headspace of [[http://en.wikipedia.org/wiki/Charentais_melon|Charentais melons]], the most abundant compounds were 2-methylbutyl acetate and hexyl acetate (together 40-50%), together with a whole series of other fruit esters (C2-C5 alcohols with C2-C5 acids). Ethyl isobutyrate, methyl 2-methylbutyrate, ethyl butyrate, and ethyl 2-metyhlbutyrate had the highest odor values. Trace components with etheral, fruity and diffusive odors were the methyloxime ethers of 2- and 3-methylbutanal (odor threshold slightly above 1ng/l). Heavier volatiles were (ppm): Acetoin (80), 3-acetoxy-2-butanol (20), ethylfuranone (10), acetoin acetate (5), 2,3-diacetoxybutane (5), 4-hydroxy-5-methyl-3(2H)-furanone (4), and ethyl 2-(methylthio)acetate (1). Ethyl 2-(methylthio)acetate dominated the headspace of intact melons (sweaty, musty at the sniffing port). \\
[Nussbaumer, Cornelius, and Bernhard Hostettler. "New flavour compounds of Cucumis melo L." Special Publication-Royal Society of Chemistry 197 (1996): 70-73]

"Aroma extract dilution analysis was used to determine that the primary aroma compounds of muskmelon (C. melo) were ethyl 2-methylpropanoate, methyl 2-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, 1,8-cineole, and (Z)-1,5-octadien-3-one. In our analyses, methyl 2-methylbutanoate, ethyl 2-methylpropanoate, and ethyl 2-methylbutanoate increased markedly with fruit maturity, and other esters such as ethyl butanoate and hexyl acetate... had similar trends. Although 3-methyl-1-butyl acetate is reported to be flavor related in muskmelon, our recovery was rather low, and the 2-methyl-1-butyl acetate stereoisomer was the predominant coeluting peak recovered. Also, (E)-2-hexenal varied insignificantly and eucalyptol recovery was highest in 1/4 slip and over-ripe fruit (data not shown). Variable compound recovery can be expected because significant genetic and biochemical differences exist between different varieties of cantaloupe, honeydew, and Charentais melons. Other compounds, possibly including alkenyl acetates, may be significant with regard to cantaloupe flavor, and varietal/genetic effects are highly important... We did not recover nonyl acetate or (Z,Z)-3,6-nonadienal in cantaloupe, but many aldehyde stereoisomers, such as (E,E)-2,4-hepta-dienal, (Z)-3,7-dimethyl-2,6-octadienal, (E)-3,7-dimethyl-2,6-octadienal, (E,E)-2,4-nonadienal, (E,Z)-2,4-nonadienal, (E,Z)-2,6-decadienal, and (E,E)-2,4-decadienal, were recovered. Z,Z isomers are highly unstable, and our method may have resulted in recovery of both E,Z and E,E dienals via isomerization. We also recovered other C9 aliphatic compounds in cantaloupe, including nonanal, (Z)-6-nonenal, (E)-2-nonenal, 1-nonanol, and (Z)-6-nonen-1-ol." \\
[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." \\
[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]

"The application of SRM GC-MS/MS analysis led to the confirmation of 6Z-nonenal, 2E-nonenal and 2E,6Z-nonadienal and the unambiguous identification of 3Z-nonenyl acetate and 3Z,6Z-nonadienyl acetate in cantaloupe." More than thirty aroma-impact compounds of the cantaloupe were determined by GC-O analysis. Ethyl 2-(methylthio)-acetate (potato, fruity, green, vegetative, tomato, aldehyde) was the most intense odorant.\\
[Lin, Jianming, and Ying Wang. "Confirmation of trace level aroma-impact compounds in cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by gc-ms/ms analysis." Recent advances in the analysis of food and flavors. American Chemical Society, 2012. 41-56]

|{{:EZ26nonadienal.jpg|(E,Z)-2,6-nonadienal}} \\ [[http://www.thegoodscentscompany.com/data/rw1031611.html|(E,Z)-2,6-nonadienal]] | {{et_2methioacetate.png|ethyl 2-(methylthio)acetate}} \\ ethyl 2-(methylthio)acetate|

"The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." \\
[Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87-94]

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cantaloupe, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska