Aroma is one of the essential factors for evaluating fruit quality, the volatile constituents in mini-watermelon fruits were determined by a headspace-solid-phase micro-extraction and gas chromatography-mass spectrometry method (HS-SPME-GC-MS). The plants, Citrullus lanatus [Thumb.] Matsum. and Nakai cv. Minirossa (Cucurbitaceae), were cultivated in Pachino, Sicily (Italy) under greenhouse conditions. The fruits were collected in two different production years. Sixty-eight volatile compounds have been identified and quantified; among these, the impact aroma compounds are included, too. The volatile compounds have been identified by linear retention index, mass spectra, standard injection and reference data; the quantification has been carried out by the standard addition technique. The main compounds were (Z)-3-nonen-1-ol (E)-2-nonenal (Z,Z)-3,6-nonadien-1-ol which are characteristic volatiles in the Cucurbitaceae family.

Volatile constituents of mini-watermelon fruits.

DIMA, GIOVANNA;TRIPODI, GIANLUCA;CONDURSO, CONCETTA;VERZERA, Antonella
2014-01-01

Abstract

Aroma is one of the essential factors for evaluating fruit quality, the volatile constituents in mini-watermelon fruits were determined by a headspace-solid-phase micro-extraction and gas chromatography-mass spectrometry method (HS-SPME-GC-MS). The plants, Citrullus lanatus [Thumb.] Matsum. and Nakai cv. Minirossa (Cucurbitaceae), were cultivated in Pachino, Sicily (Italy) under greenhouse conditions. The fruits were collected in two different production years. Sixty-eight volatile compounds have been identified and quantified; among these, the impact aroma compounds are included, too. The volatile compounds have been identified by linear retention index, mass spectra, standard injection and reference data; the quantification has been carried out by the standard addition technique. The main compounds were (Z)-3-nonen-1-ol (E)-2-nonenal (Z,Z)-3,6-nonadien-1-ol which are characteristic volatiles in the Cucurbitaceae family.
2014
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11570/2746368
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