Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma

Although volatile aroma compounds of melon have been extensively studied, knowledge of cantaloupe aroma-impact compounds is still ambiguous, inconsistent and incomplete. In this study an authentic aroma extract of fresh cantaloupe, or muskmelon, was obtained using a room temperature sample preparation method combining solid phase extraction and gel permeation chromatography. Thirty-three compounds were determined as aroma-impact compounds of the cantaloupe sample by gas chromatography-olfactometry analysis of the aroma extract. The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), -octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon). (E,E)-2,6-Nonadienal, (E)-6-nonen-1-ol, ethyl acrylate, (Z)-1,5-octadien-3-ol, (Z)-2-nonenal and trans-4,5-epoxy-(E)-2-decenal were identified in muskmelon for the first time. Using a sensitive and selective gas chromatography-tandem mass spectrometry (GC-MS/MS) method with a synthesized reference compound, (Z,Z)-3,6-nonadienyl acetate was unambiguously identified in cantaloupe for the first time. However, the presence of (Z,Z)-3,6-nonadienal in cantaloupe was not confirmed by the GC-MS/MS analysis. Better understanding of a natural product aroma requires strategic selection of samples, a combination of complementary sample preparation methods, as well as advanced analytical techniques. Copyright (c) 2013 John Wiley & Sons, Ltd.