Characterisation of ‘Galia’ melon aroma by GC and mass spectrometric sensor measurements after prolonged storage

The aroma development in two Israeli ‘Galia’ melon cultivars ( Cucumis melo var .reticulans, cv. C8 and cv. 5080), was monitored. Sensory assessment was also performed, along with measurements of firmness, colour, total soluble solids, and decay incidence. A new kind of mass spectrometric sensor measurement for aroma analysis was coupled with the headspace SPME-GC method. Generally, cv. C8 fruit had higher levels of aroma volatiles than cv. 5080 fruit, but a shorter shelf life. However, cv. 5080 fruit was firmer and had higher sugar contents and therefore, was more acceptable to consumers. In order to get the best quality, fruit should be harvested when light yellow with some green areas (colour 3). During maturity, 2-methylbutyl acetate, hexyl acetate, butyl acetate, 3-hexenyl acetate, and isobutyl acetate levels increased when the peel colour turned from green to light yellow. After applying multivariate statistics to the mass spectrometric sensor data obtained from the individual melon samples, separated factor groups were obtained from different postharvest examinations. A rapid and reliable prediction of the optimal harvest date is possible for both melon cultivars, based on the measured aroma profiles.