Aroma volatiles of Cucumis melo cv. Golden Crispy

Analysis of the volatile constituents of melon by HRGC-MS has led to the identification of a number of compounds not previously reported in other varieties. These compounds include a range of thioether and several diesters derived from butane-2,3-diol and propane-1,2-diol. The properties of the thioethers esters are of considerable sensory importance and hence play a role in determining consumer preference.