Influence of the seeds on aroma of muskmelon (Cucumis melo L.)

Abstract

The influence of seeds on aromatic volatile compounds in muskmelon (Cucumis melo L. cv. Crest Earl's) fruit was investigated. There were little or no differences in sensory evaluations of aroma in pollinated fruits, whether the melons were treated with CPPU (PC treatment) or not (P treatment); but the sensory evaluation scores of pollinated fruit were significantly higher than those of parthenocarpic fruit (emasculated female flower treated with CPPU, EC treatment). In the sniffing experiments conducted by a sniff-GC, pollinated fruits were perceived as having a favorable aroma described as melon-like, fruity, sweet, milk-like, caramel-like, flower, coconut milk, milk coffee, and cake-like. Parthenocarpic fruit, however, was perceived as having offensive odors described as green, bitter, burnt, medicinal, smelly old socks, and oil-like. Therefore, it was speculated that seeds may be involved in the formation of aroma in melon fruit.