A thermally gentle sample preparation method combining solid phase extraction (SPE) and gel permeation chromatography (GPC) was used to obtain an authentic aroma extract of fresh cantaloupe purchased from a local farm. More than thirty aroma-impact compounds of the cantaloupe were determined by GC-O analysis. No EI mass spectra were obtained for a number of trace level aroma-impact compounds for their unequivocal identification. The application of GC-MS/MS analysis to unambiguously confirm the identification of trace level compounds were demonstrated on several C9 compounds, e.g. 6Z-nonenal, 2E,6Z-nonadienal, 3Z-nonenyl acetate and 3Z,6Z-nonadienyl acetate.

Confirmation of trace level aroma-impact compounds in cantaloupe (<i>Cucumis melo</i> L. var. <i>cantalupensis</i> Naudin) by GC-MS/MS analysis

242nd National Meeting (2011)

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Confirmation of trace level aroma-impact compounds in cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by GC-MS/MS analysis