The VOCs of different melons were detected under the procedure of headspace (HP)-solid phase micro extraction (SPME)-gas chromatography-mass spectrometry (GC-MS), as Liu and Tang was used (Liu et al., 2012 (link); Tang et al., 2015 (link)). About 100 g frozen melon flesh were thawed and squeezed into juice. 1-octanol (50 μl, 59.5 mg/l) were added into 10 ml juice samples as an internal standard. SPME needle was from Supelco (57347-U, Bellefonte, PA, USA), and GC-MS was from Thermo Scientific (Trace GC Ultra-ITQ 900, Waltham MA 02454). The GC system was equipped with a 30 m*0.25 mm*0.25 um thickness capillary column (Thermo TR-5 ms SQC, USA).
For incubation experiment, a 1 g aliquot of the melon powder was placed in a 10 ml glass vial containing 0.7 g of solid NaCl, 2 ml of a 20 % (w/v) NaCl solution (Gonda et al., 2010 (link)) and 10 μl of a 59.5 mg/l 1-octanol used as internal standard. Then, the sample was measured with the method mentioned above.
For incubation experiment, a 1 g aliquot of the melon powder was placed in a 10 ml glass vial containing 0.7 g of solid NaCl, 2 ml of a 20 % (w/v) NaCl solution (Gonda et al., 2010 (link)) and 10 μl of a 59.5 mg/l 1-octanol used as internal standard. Then, the sample was measured with the method mentioned above.
Free full text: Click here
