Volatile Cucumis melo components: Identification of additional compounds and effects of storage conditions

Additional volatile compounds were isolated from muskmelon fruit by means of a water recycling apparatus, separated by GLC, and identified principally by MS and GLC retention data. Compounds reported for the first time as melon components are: n-hexanol, 1-octen-3-ol, cis-3-nonen-1-ol, n-butyl acetate, isobutyl acetate, 2-methylbutyl acetate, n-hexyl acetate, ethyl n-butyrate, ethyl 2-methylbutyrate, benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate. Muskmelon fruit stored frozen prior to steam distillation-extraction yielded an essence which, when compared with that obtained from freshly harvested fruit, contained considerably larger amounts of trans-2-nonenal, n-nonanol, cis-3-nonen-1-ol, cis-6-nonen-1-ol, and the methyl and ethyl esters of linoleic and linolenic acids. Marked decreases in the relative amounts of benzyl acetate, β-phenethyl acetate, and γ-phenylpropyl acetate resulted from freezing. All 21 compounds examined were present in the essences prepared from fresh, refrigerated, and frozen fruit.