Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase...

Area of Science:

• Food Science
• Analytical Chemistry
• Horticultural Science

Background:

• Seedless triploid watermelons are increasingly popular, with a rising demand for high-quality fruit.
• Fruit quality is significantly influenced by sweetness, sugars, and volatile aroma compounds.
• Limited literature exists on volatile compounds in seedless watermelon varieties, especially using advanced analytical techniques.

Purpose of the Study:

• To identify and quantify volatile and semivolatile compounds in five seedless watermelon varieties.
• To establish a baseline for critical flavor compounds in seedless watermelons.
• To correlate identified compounds with sensory attributes for future quality monitoring.

Main Methods:

• Utilized carboxen divinylbenzene polydimethylsiloxane solid-phase microextraction (SPME) for compound extraction.
• Employed gas chromatography-mass spectrometry (GC-MS) for precise compound identification and quantification.
• Analyzed headspace volatile compounds from rapid juice extracts of fully ripe watermelon.

Main Results:

• Identified aldehydes, alcohols, ketones, and a furan (2-pentyl furan) in the analyzed watermelon varieties.
• The most abundant compounds were 3-nonen-1-ol/(E,Z)-2,6-nonadienal, (E)-2-nonenal, and (Z)-6-nonenal.
• Hexanal was highly abundant in one variety, and 6-methyl-5-hepten-2-one was the most abundant ketone.

Conclusions:

• Established a comprehensive profile of volatile compounds in popular seedless watermelon varieties.
• Linked identified volatile compounds to a range of sensory attributes, including melon, citrus, and floral notes.
• Provides a foundation for monitoring key flavor compounds in seedless watermelons during processing and storage.