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| Dynamic Analysis of Flavor Components in Oriental Melon during After- ripening Period |
| HAO Lu-yu，YU Ze-yuan*，LI Xing-guo |
| Horticulture College，Northeast Agricultural University，Harbin 150030，Ｈeilongjiang，China |
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Abstract The kinds of volatile flavor substance and their relevant contents in oriental melon（Cucumis melo L. var. makuwa Makino）cultivar ‘Hatian-No.2’during 7 stages of after-ripening period were tested by SPME combined with GC-MS technology．77 kinds of volatile substance were found and the kinds of volatile flavor substance reduced along with the fruit after-ripening and there were different level changes in flavor contents．40 kinds of esters were found，which took over 90 % of the total flavor component content．There were 12 kinds esters，including Methyl acetate|Ethyl Acetate|Acetic acid，propyl ester|Acetic acid，isobutyl ester|Butanoic acid，ethyl ester|Acetic acid，butyl ester|2-Methyl-1-butyl acetate|S-（3-Hydroxypropyl）thioacetate|Acetic acid，hexyl ester|2,3-Butanediol- diacetate|Isopropoxyacetic acid，ethyl ester|Acetic acid，phenylmethyl ester．The important aromatic compounds were esters，among which the changes in relative content of Ethly1 Acetate and 2,3-Diacetate are remarkable．
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Received: 14 April 2011
Published: 25 May 2011
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