Metabolomics in melon: A new opportunity for aroma analysis

Allwood, J. William, Cheung, William, Xu, Yun, Mumm, Roland, De Vos, Ric, Deborde, Catherine, Biais, Benoit, Maucourt, Mickael, Berger, Yosef, Schaffer, Arthur, Rolin, Dominique, Moing, Annick, Hall, Robert and Goodacre, Royston (2014) Metabolomics in melon: A new opportunity for aroma analysis. Phytochemistry, 99. pp. 61-72. ISSN 0031-9422

[img]
Preview
Text
1-s2.0-S0031942213004871-main.pdf - Published Version
Available under License Creative Commons Attribution.

Download (2MB) | Preview
Official URL: http://dx.doi.org/10.1016/j.phytochem.2013.12.010

Abstract

Cucumis melo fruit is highly valued for its sweet and refreshing flesh, however the flavour and value are also highly influenced by aroma as dictated by volatile organic compounds (VOCs). A simple and robust method of sampling VOCs on polydimethylsiloxane (PDMS) has been developed. Contrasting cultivars of C. melo subspecies melo were investigated at commercial maturity: three cultivars of var. Cantalupensis group Charentais (cv. Cézanne, Escrito, and Dalton) known to exhibit differences in ripening behaviour and shelf-life, as well as one cultivar of var. Cantalupensis group Ha’Ogan (cv. Noy Yisre’el) and one non-climacteric cultivar of var. Inodorus (cv. Tam Dew). The melon cultivar selection was based upon fruits exhibiting clear differences (cv. Noy Yisre’el and Tam Dew) and similarities (cv. Cézanne, Escrito, and Dalton) in flavour. In total, 58 VOCs were detected by thermal desorption (TD)-GC–MS which permitted the discrimination of each cultivar via Principal component analysis (PCA). PCA indicated a reduction in VOCs in the non-climacteric cv. Tam Dew compared to the four Cantalupensis cultivars. Within the group Charentais melons, the differences between the short, mid and long shelf-life cultivars were considerable. 1H NMR analysis led to the quantification of 12 core amino acids, their levels were 3–10-fold greater in the Charentais melons, although they were reduced in the highly fragrant cv. Cézanne, indicating their role as VOC precursors. This study along with comparisons to more traditional labour intensive solid phase micro-extraction (SPME) GC–MS VOC profiling data has indicated that the high-throughput PDMS method is of great potential for the assessment of melon aroma and quality.

Item Type: Article
Uncontrolled Keywords: Cucumis melo, Volatile organic compound (VOC), Aroma, Amino acid, Thermal desorption (TD), Solid phase micro extraction (SPME), Gas chromatography mass spectrometry (GC–MS), Proton-nuclear magnetic resonance spectroscopy (1H NMR), Metabolomics
Subjects: F100 Chemistry
Department: Faculties > Health and Life Sciences > Applied Sciences
Depositing User: Becky Skoyles
Date Deposited: 07 Nov 2018 12:56
Last Modified: 11 Dec 2018 09:16
URI: http://nrl.northumbria.ac.uk/id/eprint/36537

Actions (login required)

View Item View Item

Downloads

Downloads per month over past year

View more statistics


Policies: NRL Policies | NRL University Deposit Policy | NRL Deposit Licence