Table 2.

Odorants identified by GC-O/MS in the headspace of two genotypes of Charentais melon harvested at two different maturity stages.

Code	Compound	LRIexpta	Odour description	Intensityb
				iLSL	mLSL	iMSL	mMSL
1	ethyl propanoate	713	fruity, over-ripe	-	-	-	9
2	propyl acetate	715	pungent, sweet fruit	-	-	-	12
3	ethyl 2-methylpropanoate	759	fruity, pineapple	-	10	6	12
4	methyl 2-methylbutanoate	778	fruity, pineapple	9	11	9	11
5	hexanal	805	green, grass	4	9	7	6
6	ethyl butanoate	806	sweet fruity, fake sweets	-	-	-	10
7	ethyl 2-methylbutanoate	849	fruity sweet, pineapple	8	11	8	13
8	(Z)-3-hexen-1-ol	856	fresh-cut grass	-	-	-	5
9	1-hexanol	870	herbaceous	-	-	-	5
10	(Z)-4-heptenal	902	lamb fat, cheesy	-	-	11	-
11	butyl propanoate	911	ripe banana	-	-	-	4
12	S-methyl 2-methylbutanethioate	940	sulphury	-	-	5	3
13	dimethyl trisulfide	972	pickled onions, cabbage	10	13	9	13
14	ethyl (methylthio)acetate	985	earthy, slightly cucumber	-	-	-	5
15	eucalyptol	1032	pine	-	-	-	3
16	ethyl 3-(methylthio)propanoate	1102	cardboard, slightly green	-	-	-	4
17	(Z)-6-nonenal	1110	cucumber	10	-	12	-
18	3,6-nonadien-1-ol	1164	rags, dry	8	5	4	3

^aLinear retention index on DB-5 column, calculated from a linear equation between each pair of straight chain n-alkanes C₆-C₂₅.

^bThe sum of intensities recorded by two assessors for each sample (scoring scale: weak = 3, medium = 5, strong = 7), − = not detected.