Volatile Flavor Components of Watermelon (Citrullus vulgaris) |
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Authors: | Izumi Yajima Hidemasa Sakakibara Junichi Ide Tetsuya Yanai Hayashi Kazuo |
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Institution: | Kawasaki Research Laboratories, T. Hasegawa Co., Ltd., 335 Kariyado, Nakahara-ku, Kawasaki 211, Japan |
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Abstract: | Volatile flavor components of watermelon fruit (Citrullus vulgaris) were obtained by distilling juice under reduced pressure and extracting the resulting distillate with Freon-11. The volatiles were separated into acidic and neutral fractions and then analyzed by gas chromatography and gas chromatography-mass spectrometry.Fifty-two compounds were found for the first time as flavor components of watermelon. Among them, the following compounds have not been previously reported as naturally occurring flavor components: 4-oxononanal and 2-hydroxy-, 2-pentyloxy-, 2-hexyloxy-, 2-octyloxy-, 2-nonyloxy-, 2-(Z)-3-noneyloxy]-, 2-(Z)-2-nonenyloxy]-, 2-(Z,Z)-3,6-nonadienyloxy]-, 2-benzyl-oxy-, and 2-phenetyloxy-5-pentyltetrahydrofurans. |
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