Characterisation of 'Galia' melon aroma by GC and mass spectrometric sensor measurements after prolonged storage

The aroma development in two Israeli 'Galia' melon cultivars (Cucumis melo var. reticulans, cv. C8 and cv. 5080), was monitored. Sensory assessment wa s also performed, along with measurements of firmness, colour, total solubl e solids, and decay incidence. A new kind of mass spectrometric sensor meas urement for aroma analysis was coupled with the headspace SPME-GC method. G enerally, cv. C8 fruit had higher levels of aroma volatiles than cv. 5080 f ruit, but a shorter shelf life. However, cv. 5080 fruit was firmer and had higher sugar contents and therefore, was more acceptable to consumers. In o rder to get the best quality, fruit should be harvested when light yellow w ith some green areas (colour 3). During maturity, 2-methylbutyl acetate, he xyl acetate, butyl acetate, 3-hexenyl acetate, and isobutyl acetate levels increased when the peel colour turned from green to light yellow. After app lying multivariate statistics to the mass spectrometric sensor data obtaine d from the individual melon samples, separated factor groups were obtained from different postharvest examinations. A rapid and reliable prediction of the optimal harvest date is possible for both melon cultivars, based on th e measured aroma profiles. (C) 2001 Elsevier Science B.V. All rights reserv ed.