Identification of additional volatile compounds from cantaloupe

The volatile constituents of cantaloupe have been studied extensively by gas-liquid chromatography-mass spectrometry (GLC-MS) with many compounds having been identified and attributed to forming the complex mixture that constitutes cantaloupe flavor. The volatile components of cantaloupe pericarp were analyzed during ripening by gas-liquid chromatography-mass spectrometry. Thirty-two compounds were identified from concentrates prepared by steam distillation-solvent extraction of the volatiles. Headspace analysis of cantaloupe samples at six stages of maturity showed increases in total ethyl and acetate esters, acetaldehyde, ethyl acetate, and ethanol with maturation.