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Volatile and Nonvolatile Components in Hami Melon (Cucumis melo L.)

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Publication Date
Volume
26
Issue
6
Identifiers
DOI: 10.1006/fstl.1993.1112

Abstract

Abstract Hami melon (Cucumis melo L. var. Winchosen) flesh was extracted and the extract analysed by gas chromatography—mass spectrometry, resulting in identification of 42 volatile components. Twenty-four components were newly reported in Cucumis melo, including a series of four diacetate esters. Nonvolatile components quantified in Hami melon flesh include fructose, glucose, sucrose and ascorbic acid.

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