Volatile Compounds and Sensory Properties in Various Melons, Which were Chosen from Different Species and Different Locations, Grown in Turkey
Gas chromatography coupled to mass spectrometry using a static head space technique was applied to analyze the volatile aromatic compounds of various melons collected from different locations in Turkey. Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were i...
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Veröffentlicht in: | International journal of food properties 2013, Vol.16 (1), p.168-179 |
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description | Gas chromatography coupled to mass spectrometry using a static head space technique was applied to analyze the volatile aromatic compounds of various melons collected from different locations in Turkey. Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). The results showed that Cantaloupe melons were more preferred by panelists, which had relatively high levels of esters being responsible for strong fruit flavor, like melon, as well as high total soluble solid content and low titratable acidity compared with Inodorus and Simama. |
doi_str_mv | 10.1080/10942912.2010.528110 |
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Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). The results showed that Cantaloupe melons were more preferred by panelists, which had relatively high levels of esters being responsible for strong fruit flavor, like melon, as well as high total soluble solid content and low titratable acidity compared with Inodorus and Simama.</description><identifier>ISSN: 1532-2386</identifier><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2010.528110</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis Group</publisher><subject>acetaldehyde ; aromatic compounds ; cantaloupes ; Chromatography ; ethanol ; ethyl acetate ; flavor ; Fruits ; gas chromatography ; headspace analysis ; Mass spectrometry ; Multivariate analysis ; Sensory evaluation ; titratable acidity ; total soluble solids ; Turkish melons ; VOCs ; Volatile aroma compounds ; volatile compounds ; Volatile organic compounds</subject><ispartof>International journal of food properties, 2013, Vol.16 (1), p.168-179</ispartof><rights>Copyright Taylor & Francis Group, LLC 2013</rights><rights>Copyright Taylor & Francis Ltd. 2013</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c405t-5c9a83ec691136ffc63b816e996d7c09a1aeb5a25e51d1ed069ee4e2da72d78b3</citedby><cites>FETCH-LOGICAL-c405t-5c9a83ec691136ffc63b816e996d7c09a1aeb5a25e51d1ed069ee4e2da72d78b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,4010,27900,27901,27902</link.rule.ids></links><search><creatorcontrib>Güler, Zehra</creatorcontrib><creatorcontrib>Karaca, Fatih</creatorcontrib><creatorcontrib>Yetisir, Halit</creatorcontrib><title>Volatile Compounds and Sensory Properties in Various Melons, Which were Chosen from Different Species and Different Locations, Grown in Turkey</title><title>International journal of food properties</title><description>Gas chromatography coupled to mass spectrometry using a static head space technique was applied to analyze the volatile aromatic compounds of various melons collected from different locations in Turkey. Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). 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Some physicochemical and sensory analyses were also made. A total of 33 volatile compounds were identified. Differences in the physicochemical and sensory properties of various Turkish melon samples were observed. The multivariate analyses by the volatile compounds separated the three varieties into groups successfully. The most abundant volatile compounds as mean value in all melon varieties were ethyl acetate (22.10%), acetaldehyde (13.65%), and ethanol (23.25%). The results showed that Cantaloupe melons were more preferred by panelists, which had relatively high levels of esters being responsible for strong fruit flavor, like melon, as well as high total soluble solid content and low titratable acidity compared with Inodorus and Simama.</abstract><cop>Abingdon</cop><pub>Taylor & Francis Group</pub><doi>10.1080/10942912.2010.528110</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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subjects | acetaldehyde aromatic compounds cantaloupes Chromatography ethanol ethyl acetate flavor Fruits gas chromatography headspace analysis Mass spectrometry Multivariate analysis Sensory evaluation titratable acidity total soluble solids Turkish melons VOCs Volatile aroma compounds volatile compounds Volatile organic compounds |
title | Volatile Compounds and Sensory Properties in Various Melons, Which were Chosen from Different Species and Different Locations, Grown in Turkey |
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