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.