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KMID : 0903619970380010033
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Journal of the Korean Society for Horticultural Science
1997 Volume.38 No. 1 p.33 ~ p.38
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Volatile Flavor Components of Oriental Melon
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김명곤/Kim, Myung Kon
박학봉/김영회/김신기/김도연/Park, Hark Bong/Kim, Young Hoi/Kim, Shin Kee/Kim, Do Yeon
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Abstract
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Composition of volatile flavor components of ripe oriental melon fruit (Cucumis melo L. var. Makuwa Makino) was investigated by GC and GC-MS. A total of 70 components including 26 esters, 17 alcohols, 12 hydrocarbons, 8 acids, and 7 miscellaneous compounds were identified from total volatile concentrate. The concentrate was further separated into eight fraction by silica gel column chromatography. Although benzyl acetate (24.3% of total peak area) was the most abundant volatile compound indentified in volatile concentrate of oriental melon, the sensory evaluation of individual volatile component using a GC-sniff apparatus revealed that C_9-compounds such as n-nonanol, cis-3-nonenol, cis-6-nonenol, cis,cis-3,6-nonadienol act as major contributor to the characteristic melon-like flavor of oriental melon.
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