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A case study on the flavor properties of melon (Cucumis melo L.) cultivars

Published online by Cambridge University Press:  19 October 2006

Bárbara Albuquerque ,
Fernando C. Lidon  and
M. Graça Barreiro
Bárbara Albuquerque
Affiliation:
Unidade de Biotecnologia Ambiental, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
Fernando C. Lidon
Affiliation:
Unidade de Biotecnologia Ambiental, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Quinta da Torre, 2829-516 Caparica, Portugal
M. Graça Barreiro
Affiliation:
Departamento de Fisiologia Vegetal da Estação Agronómica Nacional, Quinta do Marquês, 2780 Oeiras, Portugal
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Abstract

Introduction. The aim of our study was to evaluate the effects of sugar and citric, malic, succinic and ascorbic acid levels on melon flavor perception, and to infer about consumers’ preferences based on instrumentally measured characteristics. Materials and methods. Fully ripened melons belonging to the ‘Branco’ (Brazilian), ‘Pele de Sapo’ (Spanish) and winter ‘Tendral’ (Portuguese) melon cultivars were analyzed using five fruits with three replicates for each treatment. Quality parameters (weight, height, diameter, solid shape, volume, internal appearance, texture and flavor), sugars (glucose, fructose and sucrose), total soluble solids content, sweetness, organic acids (citric, malic, succinic and ascorbic) and sourness were measured. Results and discussion. Flavor was the most important parameter for the consumers’ decision, regarding the different melon cultivars studied. It was also detected that it correlated well with sweetness (thus, with sucrose content) and sourness. The obtained data supports that sugars and organic acids enhance human perception of specific flavor notes in melon.

Keywords

PortugalCucumis melofruitsflavorsweetnessacidityPortugalCucumis melofruitsflaveurdouceuracidité
Type
Research Article
Information
Fruits , Volume 61 , Issue 5 , September 2006 , pp. 333 - 339
Copyright
© CIRAD, EDP Sciences, 2006

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