4. Conclusion
Both sensory and instrumental analysis of volatile, semi-volatile
and non-volatile compounds have identified significant differences
between four melon samples that can be attributed to either the
maturity stage or the genotype. The mature fruit of MSL exhibited
the highest amount of esters (acetates, diacetates and non-acetate
esters), and those melons were generally described by the assessors
as having desirable fruity and sweet odours. Moreover, the combi-
nation of quite high sucrose levels, along with other compounds,
like homofuraneol and norfuraneol, resulted in a fruit with a very
sweet taste, while exhibiting the highest levels of strawberry
taste/flavour and the lowest levels of bitter and acidic taste. The
immature fruit of the MSL exhibited green, cucumber notes typical
of an under-ripe melon and lacked the fruity flavour of the mature
MSL. Both LSL melons, harvested immature and mature, were relatively sweet, with a sweet syrupy flavour but lacking in the fruity character of the mature MSL, exhibiting instead an earthy, musty
quality. Overall, the mature MSL fruit was full of flavour confirming
the hypothesis that fruit from MSL genotypes harvested mature will
develop a strong aromatic flavour, whereas fruit either harvested
too early or from LSL genotypes will develop a less aromatic flavour.