Volatile Compounds in the Skin and Pulp of Queen Anne's Pocket Melon
The quantitative distribution of volatile compounds in the skin and pulp of Queen Anne's pocket melon [Cucumis melo var. dudaim (L.) Naudin] has been investigated. Volatile compounds were extracted by liquid−liquid microextraction (LLME) using chloroform and analyzed by GC-FID and GC-MS. Sixty...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-10, Vol.54 (21), p.8177-8182 |
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| creator | Aubert, Christophe Pitrat, Michel |
| description | The quantitative distribution of volatile compounds in the skin and pulp of Queen Anne's pocket melon [Cucumis melo var. dudaim (L.) Naudin] has been investigated. Volatile compounds were extracted by liquid−liquid microextraction (LLME) using chloroform and analyzed by GC-FID and GC-MS. Sixty volatiles, including 20 esters, 15 alcohols, 7 lactones, 7 aldehydes and ketones, 6 sulfur compounds, and 5 C6 compounds, have been identified. Among them, 38 were reported for the first time in pocket melon, 10 of them have been, however, labeled “tentatively identified”. The results showed that the levels of volatiles in skin were significantly higher than those observed in pulp. Eugenol, the major constituent in skin (15.3%), thioether esters, and lactones were thought to contribute significantly to the unique aroma of the pocket melon. Finally, the distribution of lactones was also found to be different in skin and pulp according to their carbon chain length. Keywords: Cucumis melo; pocket melon; aroma; volatile compounds; pulp; skin |
| doi_str_mv | 10.1021/jf061415s |
| format | Article |
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Naudin] has been investigated. Volatile compounds were extracted by liquid−liquid microextraction (LLME) using chloroform and analyzed by GC-FID and GC-MS. Sixty volatiles, including 20 esters, 15 alcohols, 7 lactones, 7 aldehydes and ketones, 6 sulfur compounds, and 5 C6 compounds, have been identified. Among them, 38 were reported for the first time in pocket melon, 10 of them have been, however, labeled “tentatively identified”. The results showed that the levels of volatiles in skin were significantly higher than those observed in pulp. Eugenol, the major constituent in skin (15.3%), thioether esters, and lactones were thought to contribute significantly to the unique aroma of the pocket melon. Finally, the distribution of lactones was also found to be different in skin and pulp according to their carbon chain length. Keywords: Cucumis melo; pocket melon; aroma; volatile compounds; pulp; skin</description><identifier>ISSN: 0021-8561</identifier><identifier>EISSN: 1520-5118</identifier><identifier>DOI: 10.1021/jf061415s</identifier><identifier>PMID: 17032026</identifier><identifier>CODEN: JAFCAU</identifier><language>eng</language><publisher>Washington, DC: American Chemical Society</publisher><subject>alcohols ; Alcohols - analysis ; aldehydes ; Aldehydes - analysis ; Biological and medical sciences ; Chromatography, Gas ; Cucumis melo ; Cucumis melo - chemistry ; Cucumis melo subsp. melo var. chito ; esters ; Esters - analysis ; Eugenol - analysis ; Food engineering ; Food industries ; Fruit - chemistry ; Fruit and vegetable industries ; fruit composition ; fruit pulp ; Fundamental and applied biological sciences. Psychology ; Gas Chromatography-Mass Spectrometry ; Ketones - analysis ; lactones ; Lactones - analysis ; Life Sciences ; melons ; odor compounds ; Odorants - analysis ; peels ; Queen Anne's pocket melons ; volatile organic compounds ; Volatilization</subject><ispartof>Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8177-8182</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2006 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a470t-d91c125e726646ef9d7a6d8decc98fe31e87f6bb87b6d5229581a21ee001492f3</citedby><cites>FETCH-LOGICAL-a470t-d91c125e726646ef9d7a6d8decc98fe31e87f6bb87b6d5229581a21ee001492f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf061415s$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf061415s$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>230,314,778,782,883,2754,27059,27907,27908,56721,56771</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18203734$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17032026$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02666179$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Aubert, Christophe</creatorcontrib><creatorcontrib>Pitrat, Michel</creatorcontrib><title>Volatile Compounds in the Skin and Pulp of Queen Anne's Pocket Melon</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>The quantitative distribution of volatile compounds in the skin and pulp of Queen Anne's pocket melon [Cucumis melo var. dudaim (L.) Naudin] has been investigated. Volatile compounds were extracted by liquid−liquid microextraction (LLME) using chloroform and analyzed by GC-FID and GC-MS. Sixty volatiles, including 20 esters, 15 alcohols, 7 lactones, 7 aldehydes and ketones, 6 sulfur compounds, and 5 C6 compounds, have been identified. Among them, 38 were reported for the first time in pocket melon, 10 of them have been, however, labeled “tentatively identified”. The results showed that the levels of volatiles in skin were significantly higher than those observed in pulp. Eugenol, the major constituent in skin (15.3%), thioether esters, and lactones were thought to contribute significantly to the unique aroma of the pocket melon. Finally, the distribution of lactones was also found to be different in skin and pulp according to their carbon chain length. Keywords: Cucumis melo; pocket melon; aroma; volatile compounds; pulp; skin</description><subject>alcohols</subject><subject>Alcohols - analysis</subject><subject>aldehydes</subject><subject>Aldehydes - analysis</subject><subject>Biological and medical sciences</subject><subject>Chromatography, Gas</subject><subject>Cucumis melo</subject><subject>Cucumis melo - chemistry</subject><subject>Cucumis melo subsp. melo var. chito</subject><subject>esters</subject><subject>Esters - analysis</subject><subject>Eugenol - analysis</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Fruit - chemistry</subject><subject>Fruit and vegetable industries</subject><subject>fruit composition</subject><subject>fruit pulp</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gas Chromatography-Mass Spectrometry</subject><subject>Ketones - analysis</subject><subject>lactones</subject><subject>Lactones - analysis</subject><subject>Life Sciences</subject><subject>melons</subject><subject>odor compounds</subject><subject>Odorants - analysis</subject><subject>peels</subject><subject>Queen Anne's pocket melons</subject><subject>volatile organic compounds</subject><subject>Volatilization</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1vEzEQhi1ERUPhwB8AXwrqYcHjXX_sMQofBQIEpYXeLGd3TDfZ2GG9i9p_j6NEyQWJ04xmHr3z8RLyDNhrYBzeLB2TUICID8gIBGeZANAPyYilZqaFhFPyOMYlY0wLxR6RU1As54zLEXn7I7S2b1qkk7DehMHXkTae9rdI56uUWF_T2dBuaHD0-4Do6dh7fBXpLFQr7OkXbIN_Qk6cbSM-3cczcv3-3dXkMpt--_BxMp5mtlCsz-oSKuACFZeykOjKWllZ6xqrqtQOc0CtnFwstFrIWnBeCg2WAyJjUJTc5WfkYqd7a1uz6Zq17e5NsI25HE_NtpZOkhJU-QcS-3LHbrrwe8DYm3UTK2xb6zEM0Uhdbr9U_heEshCSM3mcXnUhxg7dYQVgZuuDOfiQ2Od70WGxxvpI7h-fgPM9YGNlW9dZXzXxyGnOcpUXict2XBN7vDv0bbcyUuVKmKvZ3Py8Sb5-uvlqPif-xY53Nhj7q0ua13POIGcAaUfJj5NtFc0yDJ1Plv3jhL9AjrCC</recordid><startdate>20061018</startdate><enddate>20061018</enddate><creator>Aubert, Christophe</creator><creator>Pitrat, Michel</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope><scope>1XC</scope></search><sort><creationdate>20061018</creationdate><title>Volatile Compounds in the Skin and Pulp of Queen Anne's Pocket Melon</title><author>Aubert, Christophe ; Pitrat, Michel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a470t-d91c125e726646ef9d7a6d8decc98fe31e87f6bb87b6d5229581a21ee001492f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>alcohols</topic><topic>Alcohols - analysis</topic><topic>aldehydes</topic><topic>Aldehydes - analysis</topic><topic>Biological and medical sciences</topic><topic>Chromatography, Gas</topic><topic>Cucumis melo</topic><topic>Cucumis melo - chemistry</topic><topic>Cucumis melo subsp. melo var. chito</topic><topic>esters</topic><topic>Esters - analysis</topic><topic>Eugenol - analysis</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Fruit - chemistry</topic><topic>Fruit and vegetable industries</topic><topic>fruit composition</topic><topic>fruit pulp</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gas Chromatography-Mass Spectrometry</topic><topic>Ketones - analysis</topic><topic>lactones</topic><topic>Lactones - analysis</topic><topic>Life Sciences</topic><topic>melons</topic><topic>odor compounds</topic><topic>Odorants - analysis</topic><topic>peels</topic><topic>Queen Anne's pocket melons</topic><topic>volatile organic compounds</topic><topic>Volatilization</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aubert, Christophe</creatorcontrib><creatorcontrib>Pitrat, Michel</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aubert, Christophe</au><au>Pitrat, Michel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Volatile Compounds in the Skin and Pulp of Queen Anne's Pocket Melon</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-10-18</date><risdate>2006</risdate><volume>54</volume><issue>21</issue><spage>8177</spage><epage>8182</epage><pages>8177-8182</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>The quantitative distribution of volatile compounds in the skin and pulp of Queen Anne's pocket melon [Cucumis melo var. dudaim (L.) Naudin] has been investigated. Volatile compounds were extracted by liquid−liquid microextraction (LLME) using chloroform and analyzed by GC-FID and GC-MS. Sixty volatiles, including 20 esters, 15 alcohols, 7 lactones, 7 aldehydes and ketones, 6 sulfur compounds, and 5 C6 compounds, have been identified. Among them, 38 were reported for the first time in pocket melon, 10 of them have been, however, labeled “tentatively identified”. The results showed that the levels of volatiles in skin were significantly higher than those observed in pulp. Eugenol, the major constituent in skin (15.3%), thioether esters, and lactones were thought to contribute significantly to the unique aroma of the pocket melon. Finally, the distribution of lactones was also found to be different in skin and pulp according to their carbon chain length. Keywords: Cucumis melo; pocket melon; aroma; volatile compounds; pulp; skin</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17032026</pmid><doi>10.1021/jf061415s</doi><tpages>6</tpages></addata></record> |
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| subjects | alcohols Alcohols - analysis aldehydes Aldehydes - analysis Biological and medical sciences Chromatography, Gas Cucumis melo Cucumis melo - chemistry Cucumis melo subsp. melo var. chito esters Esters - analysis Eugenol - analysis Food engineering Food industries Fruit - chemistry Fruit and vegetable industries fruit composition fruit pulp Fundamental and applied biological sciences. Psychology Gas Chromatography-Mass Spectrometry Ketones - analysis lactones Lactones - analysis Life Sciences melons odor compounds Odorants - analysis peels Queen Anne's pocket melons volatile organic compounds Volatilization |
| title | Volatile Compounds in the Skin and Pulp of Queen Anne's Pocket Melon |
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