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. 2015 Nov 24;10(11):e0143567. doi: 10.1371/journal.pone.0143567

Table 1. Total and different classes of volatile compounds and their concentrations in different aromatic melon types.

Volatile compounds (μg.g−1FW) Different types of melon
YMR CB SHAO CAI
Total ester 154.96±14.53a 89.28±7.89b 33.29±3.90c 23.46±4.32c
Total aldehyde 9.42±2.59c 18.01±2.99b 38.17±4.63a 43.69±4.01a
Total alcohol 16.18±2.21d 43.94±4.23b 62.84±5.06a 24.07±3.94c
Total acid 33.81±2.61a 22.03±2.07b 22.3±4.02b 17.6±2.76b
Total aroma 214.37±16.51a 173.25±15.99b 156.6±6.85b 108.82±14.05c

Duncan’s multiple range tests were performed, and different letters represent significant differences (P<0.05) between different types of melon.