Volatile constituents of mini-watermelon fruits

被引：19

作者：

Dima, Giovanna ^{[1
]}

Tripodi, Gianluca ^{[1
]}

Condurso, Concetta ^{[1
]}

Verzera, Antonella ^{[1
]}

机构：

[1] Univ Messina, Dept Chem Sci, Messina, Italy

来源：

JOURNAL OF ESSENTIAL OIL RESEARCH | 2014年 / 26卷 / 05期

关键词：

mini-watermelon fruit; Citrullus lanatus [Thumb.] Matsum. and Nakai cv. Minirossa; aroma volatiles; HS-SPME-GC-MS; quantitative determination; USE EFFICIENCY; CUCUMIS-MELO; AROMA; QUALITY;

D O I：

10.1080/10412905.2014.933449

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Aroma is one of the essential factors for evaluating fruit quality, and the volatile constituents in mini-watermelon fruits were here determined by a headspace-solid-phase micro-extraction and gas chromatography-mass spectrometry method (HS-SPME-GC-MS). The plants, Citrullus lanatus [Thumb.] Matsum. and Nakai cv. Minirossa (Cucurbitaceae), were cultivated in Pachino, Sicily (Italy) under greenhouse conditions. The fruits were collected in two different production years. Sixty-eight volatile compounds have been identified and quantified; among these, the impact aroma compounds are also included. The volatile compounds have been identified by linear retention index, mass spectra, standard injection and reference data; the quantification has been carried out by the standard addition technique. The main compounds were (Z)-3-nonen-1-ol, (E)-2-nonenal and (Z, Z)-3,6-nonadien-1-ol, which are characteristic volatiles in the Cucurbitaceae family.

引用

页码：323 / 327

页数：5

共 17 条

[1] Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction [J].