1. Volatile and Sensory Characterization of La Mancha Trujillo Melons over Three Consecutive Harvests
- Author
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E. Sánchez-Palomo, M. A. Ferrer Valverde, M. A. González-Viñas, M. Osorio Alises, and C. Chaya Romero
- Subjects
Health (social science) ,Flavour ,TP1-1185 ,Plant Science ,Sensory profile ,01 natural sciences ,Health Professions (miscellaneous) ,Microbiology ,Sensory analysis ,Article ,sensory analysis ,0404 agricultural biotechnology ,Aroma ,aroma compounds ,biology ,Chemical technology ,010401 analytical chemistry ,Trujillo melons ,04 agricultural and veterinary sciences ,biology.organism_classification ,040401 food science ,gas chromatography-mass spectrometry ,0104 chemical sciences ,Horticulture ,Gas chromatography–mass spectrometry ,Food Science - 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.
- Published
- 2021
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