title: Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities.
abstract: The flavour profiles of two genotypes of Charentais cantaloupe melons (medium shelf-life and long shelf-life), harvested at two distinct maturities (immature and mature fruit), were investigated. Dynamic headspace extraction (DHE), solid-phase extraction (SPE), gas chromatography-mass spectrometry (GC-MS) and gas chromatography-olfactometry/mass spectrometry (GC-O/MS) were used to determine volatile and semi-volatile compounds. Qualitative descriptive analysis (QDA) was used to assess the organoleptic impact of the different melons and the sensory data were correlated with the chemical analysis. There were significant, consistent and substantial differences between the mature and immature fruit for the medium shelf-life genotype, the less mature giving a green, cucumber character and lacking the sweet, fruity character of the mature fruit. However, maturity at harvest had a much smaller impact on the long shelf-life melons and fewer differences were detected. These long shelf-life melons tasted sweet, but lacked fruity flavours, instead exhibiting a musty, earthy character.
authors.affiliation: University of Reading, Department of Food and Nutritional Sciences, Whiteknights, Reading RG6 6AP, UK.
authors.forename: Stella
authors.initials: S
authors.lastname: Lignou
authors.forename: Jane K
authors.initials: JK
authors.lastname: Parker
authors.forename: Charles
authors.initials: C
authors.lastname: Baxter
authors.forename: Donald S
authors.initials: DS
authors.lastname: Mottram
mesh_terms: D028463:Cucumis melo / Q000737:chemistry* / Q000254:growth & development; D005421:Flavoring Agents / Q000032:analysis; D061353:Food Storage / Q000379:methods*; D005638:Fruit / Q000737:chemistry / Q000254:growth & development*; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D064367:Olfactometry; D013649:Taste; D013997:Time Factors
chemical_list: D005421:Flavoring Agents
keywords: Cantaloupe; Charentais; Cucumis melo L.; Flavour; GC–MS; GC–O/MS; Melon; Semi-volatile compounds; Sensory evaluation; Volatile compounds