Aroma characterization of two melon cultivars using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry

The aroma compounds of melon fruits play a crucial role in commercial value. Aroma characterization of the 'Flavor No. 4' and 'Xuelihong' melon was detected using headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results suggested that esters were the main aroma compositions in two melon cultivars, as more than 70% of the total volatile compounds yield, and the remains were alcohols, aldehydes, ketones, and others. Acetic acid, phenylmethyl ester (34.39%; 7.64%), and ethyl acetate (21.37%; 59.18%), presented as major compounds in the 'Flavor No. 4' and 'Xuelihong'.