IDENTIFICATION OF AROMA COMPOUNDS IN WATERMELON JUICE BY SPME-GCMS

Abstract

The scope of this study involved the identification of key odorants in fresh cut ‘JingLing’ watermelon juice, and the high pressure treatment effect on the typical aroma compounds in watermelon juice. Aroma formation in fresh-cut watermelon is a dynamic enzymatic process, with the characteristic aroma components being formed immediately after cutting. In this study, SPME associated with GCMS was used to collect the headspace volatiles and to identify them. 68 volatile compounds via GC-MS in the fresh cut watermelon juice. The majority of compounds recovered were alcohols and aldehydes. On the basis of relative percentages, 36 predominant volatiles alcohols and aldehydes accounted for approximately 48.27% of 68.58% the total volatile compounds. These included cis-3-hexenal, cis, cis-3,6-nonadienal, cis-3-nonenal, cis-6-nonenal, trans-2-nonenal, is-2-nonenal, trans,cis-2,6-nonadienal, trans, trans-2,4-nonadienal, and trans,trans,cis-2,4,6-nonatrienal. Meanwhile, high pressure treatment had great effect on the majority aroma flavor content, especially nonenal, (Z,E)-2,6-nonadien-1-ol, diethyl phthalate and 2-pentyl furan decreased after the treatment whereas, hexanal, (Z)-2-nonenal, (E)-2-nonenol, 6,10-dimethyl-5,9-undecadien-2-one increased.