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Characterization and Semiquantitative Analysis of Volatiles in Seedless Watermelon Varieties Using Solid-Phase Microextraction

2006; American Chemical Society; Volume: 54; Issue: 20 Linguagem: Inglês

10.1021/jf060663l

1520-5118

John C. Beaulieu, Jeanne M. Lea,

Biochemical Analysis and Sensing Techniques

Seedless triploid watermelons have increased in popularity since the early 1990s, and the demand for seedless fruit is on the rise. Sweetness and sugars are crucial breeding focuses for fruit quality. Volatiles also play an important role; yet, we found no literature for seedless varieties and no reports using solid-phase microextraction (SPME) in watermelon. The objective of this experiment was to identify volatile and semivolatile compounds in five seedless watermelon varieties using carboxen divinylbenzene polydimethylsiloxane solid-phase microextraction (SPME) with gas chromatography−mass spectrometry (GC-MS). Fully ripe watermelon was squeezed through miracloth to produce rapid juice extracts for immediate headspace SPME GC-MS. Aldehydes, alcohols, ketones, and one furan (2-pentyl furan, a lipid oxidation product) were recovered. On the basis of total ion count peak area, the most abundant compounds in five varieties were 3-nonen-1-ol/(E,Z)-2,6-nonadienal (16.5−28.2%), (E)-2-nonenal (10.6−22.5%), and (Z)-6-nonenal (2.0−11.3%). Hexanal was most abundant (37.7%) in one variety (Pure Heart). The most abundant ketone was 6-methyl-5-hepten-2-one (2.7−7.7%). Some sensory attributes reported for these compounds are melon, citrus, cucumber, orange, rose, floral, guava, violet, vegetable, green, grassy, herbaceous, pungent, fatty, sweet, and waxy. Identifying and relating these compounds to sensory attributes will allow for future monitoring of the critical flavor compounds in seedless watermelon after processing and throughout fresh-cut storage. Keywords: Aroma compounds; flavor; gas chromatography; mass spectrometry; melon; solid-phase microextraction; watermelon [Citrullus lanatus (Thunb.)]