Muskmelon aroma

Sulfur Volatiles in Cucumis melo cv. Makdimon (Muskmelon) Aroma... 

Lo Scalzo, R., Papadimitriu, C., Bertolo, G., Maestrelli, A., and Torreggiani, D. 2001. Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (cucumis melo, cv reticulatus naud) spheres. J. Food Engineer. 49, 261-264. 

The aroma volatiles of some melon species consist of a complex mixture of esters together with other components, including C9 unsaturated aldehydes, alcohols, and acetates whose sensory properties have been described as melonlike [10,31-33,35]. Several esters and alcohols were described among the volatiles of muskmelons [33, 34]. 

The taste of the muskmelon is very sweet creamy with a strong, sweet, floral fruity-sulphurous and typical melon-like, fatty, green aroma. The taste of watermelon is very watery, juicy, sweet with a weak green, fatty, cucumber-like aroma. 

CIC In both melon types the lipid degradation products (Z)-6-nonenol, (Z,Z)-3,6-nonadienol and the corresponding aldehydes are responsible for the typical green, fatty, cucumber melon aspect. Ethyl propionate imparts an overripe character to muskmelon flavour, supported by the sweet, caramelic aspect of 2-methyl-5-ethyl-4-hydroxy-furan-3(2H)-one and the fmity-sulphurous aroma of S-methyl thioacetate and methyl thiobutyrate. 

Aroma of muskmelon, sulfur volatile sensory evaluation by GC-olfactometry, 36-47 Aroma threshold, determination, 81 Aroma volatiles in meat, sulfur-containing, See Sulfur-containing aroma volatiles in meat Artifacts, sulfur compounds in foods, 3 Atomic emission detector comparison to flame photometric and sulfur chemiluminescence detectors, 17,21... 

Blackcurrant flavor is very popular in Europe, and is associated with numerous health-related functional foods and with alcoholic drinks (cassis liqueur). The key aroma component in blackcurrant is 2-methoxy-4-methyl-4-butanethiol (18). Characterizing flavors for melons include (Z)-6-nonenal, which contributes a typical melon aroma impression, and (Z,Z)-3,6-nonadienol for watermelon rind aroma impact (22). 2,6-Dimethyl-5-hepten-l-al (MelonaF ) has not been identified in melon, but it provides a melon-like note in compounded flavors (11). The flavor of muskmelons is more complex, with methyl 2-methylbutanoate, Z-3-hexenal, -2-hexenal, and ethyl 2-methylpropanoate identified as the primary, non-characterizing odorants (32). 

P. Schieberle, S. Ofner, and W. Grosch, Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis, J. Food Sci. 55 193 (1990). 

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