Volatile compounds trigger the pleasant strong aroma of new cultivar Gama Melon Parfum during growth and maturation

Umar Hafidz Asy'ari Hasbullah, Supriyadi Supriyadi, Budi Setiadi Daryono


Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.


Cucumis melo; Development volatile; Flavor; Principal component analysis

Full Text:



Beaulieu, J. C. (2006) ‘Volatile changes in cantaloupe during growth, maturation, and in stored fresh-cuts prepared from fruit harvested at various maturities’, Journal of the American Society for Horticultural Science, 131(1), pp. 127–139

Beaulieu, J. C., and Grimm, C. C. (2001) ’Identification of volatile compounds in cantaloupe at various developmental stages using solid phase microextraction’, Journal of Agricultural and Food Chemistry, 49(3), pp. 1345–1352

Casaburi, A., Piombino, P., Nychas, G. J., Villani, F., and Ercolini, D. (2014) ’Bacterial populations and the volatile associated to meat spoilage’, Journal Food Microbiolgy, 45(3), pp. 83-102

Fallik, E., Alkali Tuvia, S., Horev, B., Copel, A., Rodov, V., Aharoni, Y., Ulrich, D., and Schulz, H. (2001) ’Characterisation of “Galia” melon aroma by GC and mass spectrometric sensor measurements after prolonged storage’, Journal Postharvest Biology and Technology, 22(1), pp. 85–91

Hasbullah, U. H. A., Supriyadi, and Daryono, B. S. (2019) ’Aroma volatile compounds profile of melon (Cucumis melo L.) cv. Gama Melon Parfum’, Journal OP Conference Series: Earth and Environmental Science, 292(1), pp. 012027

Hui, Y. H. (2010) Handbook of fruit and vegetable flavors. New Jersey: John Wiley & Sons, Inc.

Kourkoutas, D., Elmore, J. S., and Mottram, D. S. (2006) ’Comparison of the volatile compositions and flavour properties of cantaloupe, galia and honeydew muskmelons’, Journal Food Chemistry 97(1), pp. 95–102

Mattheis, J. P., and Fellman, J. K. (1999) ’ Preharvest factors influencing flavor of fresh fruit and vegetables’, Journal Postharvest Biology and Technology. 15(3), pp. 227–232

Narain, N., Nigam, N., and Galvão, M. D. S. (2010) ‘Passion fruit’ in Hui, Y.H. (ed.) Handbook of Fruit and Vegetable Flavors. New Jersey: John Wiley & Sons, Inc., pp. 345-389

Obando-Ulloa, J. M., Moreno, E., García-Mas, J., Nicolai, B., Lammertyn, J., Monforte, A. J., and Fernández-Trujillo, J. P. (2008) ’Climacteric or non-climacteric behavior in melon fruit’, Journal Postharvest Biology and Technology, 49(1), pp. 27–37.

Obando-Ulloa, J. M., Nicolai, B., Lammertyn, J., Bueso, M. C., Monforte, A. J., and Fernández-Trujillo, J. P. (2009) ’Aroma volatiles associated with the senescence of climacteric or non-climacteric melon fruit’, Journal Postharvest Biology and Technology, 52(2), pp. 146–155.

Obando-Ulloa, J. M., Ruiz, J., Monforte, A. J., and Fernández-Trujillo, J. P. (2010) ’Aroma profile of a collection of near-isogenic lines of melon (Cucumis melo L.)’, Journal Food Chemistry, 118(3), pp. 815–822.

Oh, S. H., Lim, B. S., Hong, S. J., and Lee, S. K. (2011) ’Aroma volatile changes of netted muskmelon (Cucumis melo L.) fruit during developmental stages’, Journal Horticulture, Environment, and Biotechnology, 52(3), pp. 590–595.

Scalzo, R.., Papadimitriu, C., Bertolo, G., Maestrelli, A., and Torreggiani, D. (2001) ’Influence of cultivar and osmotic dehydration time on aroma profiles of muskmelon (Cucumis melo, cv reticulatus Naud.) spheres’, Journal of Food Engineering, 49(2-3), pp. 261–264.

Shan, W., Zhao, C., Fan, J., Cong, H., Liang, S., and Yu, X. (2012) ’Antisense suppression of alcohol acetyltransferase gene in ripening melon fruit alters volatile composition’, Journal Scientia Horticulturae, 139(6), pp. 96-101

Stenbaek, A., and Jensen, P. E. (2010)’ Redox regulation of chlorophyll biosynthesis’, Journal Phytochemistry, 71(8-9), pp. 853-859

Vavilin, D., and Vermaas, W. (2007) ’Continuous chlorophyll degradation accompanied by chlorophyllide and phytol reutilization for chlorophyll synthesis in Synechocystis sp. PCC 6803’, Journal Biochimica et Biophysica Acta (BBA) – Bioenergetic, 1767(7), pp. 920–929

Welke, J. E., Zanus, M., Lazzarotto, M., and Alcaraz Zini, C. (2014) ’Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine’, Journal Food Research Internationa, 59(7), pp. 85–99

Werkhoff, P., Güntert, M., Krammer, G., Sommer, H., and Kaulen, J. (1998) ’Vacuum headspace method in aroma research: flavor chemistry of yellow passion fruits’, Journal of Agricultural and Food Chemistry, 46(3), pp. 1076–1093

DOI: https://doi.org/10.21776/ub.afssaae.2021.004.01.5


  • There are currently no refbacks.

Copyright (c) 2021 Umar Hafidz Asy'ari Hasbullah, Supriyadi Supriyadi, Budi Setiadi Daryono

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.