Abstract
In this work, Trujillo melons were harvested across three years (2011–2013) in La Mancha region. Instrumental and sensory analysis were used for studying Trujillo melons. Solid phase extraction (SPE) was used for isolating free aroma compounds, and then, they were analysed by gas chromatography coupled with mass spectrometry (GC/MS). Fifty-five (55) volatile compounds were identified and quantified in La Mancha Trujillo melons over this three-year period. Experienced tasters evaluated the sensory profile of Trujillo melons, and it was characterized by jam/marmalade, cucumber, fresh fruit, sweet, green, honey and ripe fruit aroma descriptors and sweet, honey, jam/marmalade, cucumber, fresh fruit ripe fruit, spice and green flavour by mouth descriptors. This study represents the first complete aromatic characterization of Trujillo melons from La Mancha region. The obtained data suggested that these melons presented a great aromatic profile and that they represent a viable alternative for expanding the traditional market.
Highlights
The main determinants of fruit quality perceived by consumers are attributes such as textural properties, flavor and visual appearance, but mainly the sensory characteristics of aroma determined by volatile compounds [1,2,3,4,5,6]
A better knowledge thecucumber aroma composition and sensoryin profile of which was mainly based on the intensityofof and green odours, opposition to Trujillo melons grown in the La Mancha region of Spain has been achieved
In addition. this samples on the right side, which were more sweet, fruity, ripe fruit, jam/marmalade, study presents the results obtained from the first experiment performed on the free aroma odour intensityfrom and this honey
Summary
The main determinants of fruit quality perceived by consumers are attributes such as textural properties, flavor and visual appearance, but mainly the sensory characteristics of aroma determined by volatile compounds [1,2,3,4,5,6]. These volatile compounds, which are mainly formed from amino acids [7], have different degrees of volatility, and mainly depend on the physiological behavior and cultivar of the fruit [2,8]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
