Analysis of honeydew melon (<i>Cucumis melo</i> var. <i>inodorus</i>) flavour and GC–MS/MS identification of (<i>E</i>,<i>Z</i>)‐2,6‐nonadienyl acetate

Abstract

Abstract Although melon aromas have been extensively analysed, to our knowledge no GC–O investigations have been published on honeydew melon. An aroma extract of honeydew melon ( Cucumis melo var. inodorus ) was obtained by hydrodistillation under vacuum followed by solid‐phase extraction, and analysed by GC–MS/O and GC–MS. Forty‐two volatiles were positively identified, seven of which are reported for the first time in melon. The major volatiles were mostly saturated and unsaturated C9 alcohols and aldehydes. The levels of the corresponding acetates were too low to be detected by classical GC–MS analysis. However, using a sensitive and selective GC–MS/MS method, ( E , Z )‐2,6‐nonadienyl acetate was identified for the first time in melon. Aroma extract dilution analysis (AEDA) of the extract revealed that ( E , Z )‐2,6‐nonadienal was the most impactful compound of honeydew melon. AEDA results also showed that ( Z , Z )‐3,6‐nonadien‐1‐ol and phenylethyl alcohol imparted fresh and sweet‐floral characters, respectively, to honeydew aroma. Copyright © 2009 John Wiley &amp; Sons, Ltd.