Sixty-seven samples of ten melon types (Cucumis melo L.) were evaluated to determine the relationship between their quality traits: sensory attributes, pH, soluble solids, and volatile organic compounds. Fruits from the cantalupensis, conomon, dudaim, inodorus, and momordica cultivar groups were analyzed. The sensory profiles were assessed using ten attributes covering odor, flavor, and taste characteristics, whereas the volatile profiles were derived by proton transfer reaction–mass spectrometry. Fruits from the cantalupensis and inodorus cultivars showed an opposite pattern for several quality traits. Fruits from the dudaim cultivar were more related to the cantalupensis, whereas conomon and momordica showed an intermediate behavior between inodorus and cantalupensis. The attributes of odor and flavor intensity, ripe fruit odor, fermentative odor, and fermentative flavor correlated positively to C₃–C₉ esters (r = 0.43–0.73; p ≤ 0.01). Positive correlations were also observed for several alcohols (r = 0.36–0.82; p ≤ 0.05), including methanol, ethanol, and diol alcohols, as well as for several aldehydes (r = 0.43–0.85; p ≤ 0.01), such as acetaldehyde, butanal, methyl butanal, heptanal, and decanal. The attributes mentioned above were negatively correlated with two C₉ aldehydes, 2,6-nonadienal and nonenal (r = − 0.45 to − 0.62; p ≤ 0.01), whereas sweetness was negatively correlated with two C₆ green leaf volatiles, hexenal and 3-hexenol (r = − 0.50; − 0.67; p ≤ 0.001). The melon fruits presented distinct differences in the quality traits evaluated. These results provide information for the development of new cultivars with characteristic taste combinations without compromising other desirable fruit quality traits.

中文翻译：

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将感官和质子转移反应-质谱分析联系起来，以评估瓜果（Cucumis melo L.）的品质性状

对十种甜瓜类型（Cucumis melo L.）的67个样品进行了评估，以确定它们的质量特征之间的关系：感官属性，pH，可溶性固体和挥发性有机化合物。从水果cantalupensis，conomon，dudaim，inodorus和苦瓜品种群进行了分析。使用十个属性（包括气味，风味和味道特征）评估了感官特征，而挥发性特征则通过质子转移反应-质谱法得出。Cantalupensis和Inodorus品种的果实对几种品质性状表现出相反的模式。来自的水果dudaim品种进行更相关的cantalupensis，而conomon和木鳖子显示之间的中间行为inodorus和cantalupensis。气味和风味强度，成熟的水果气味，发酵气味和味发酵的属性正相关到C ₃ -C _9个酯（[R  = 0.43-0.73; p  ≤0.01）。正相关也为几个观察到醇（[R  = 0.36-0.82; p  ≤0.05），包括甲醇，乙醇和二醇的醇，以及数醛（- [R  = 0.43-0.85;p  ≤0.01），如乙醛，丁醛，甲基丁醛，庚醛，癸醛和。属性上面提到呈负两个C相关₉（醛，2,6-壬二烯醛和壬烯醛- [R  - 0.45〜 - = 0.62; p  ≤0.01），而甜味呈负两个C相关_6种绿叶挥发物，己烯醛和3- -hexenol（[R  = - 0.50; - 0.67; p  ≤0.001）。甜瓜果实在评价的品质性状上表现出明显的差异。这些结果为具有特征口味组合的新品种的开发提供了信息，而没有损害其他所需的果实品质性状。