Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to
24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
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Journal of fruit science, 2015.
Analysis of aromatic compounds in three melon cultivars(Cucumis melo L.) by solid phase microextracion with GC-MS.[Reference:
WebLink]
To elucidate the characteristic aroma compounds of different melon cultivars.
METHODS AND RESULTS:
The ripened fruits were identified by combining headspace solid-phase microextraction(HS-SPME)with GC-MS method.The results showed that 92,58,54 kinds of compounds werefound from‘C51',‘C52'and‘Baiyumantang'respectively. Esters were their primary components.Among them 10 kinds of common compounds were detected,such as acetic acid butyl ester,1-butanol2-methyl-acetate,Acetic acid hexyl ester,3-hexen-1-ol acetate,acetic acid octyl ester,2,3-butane-dioldiacetate,acetic acid phenyl methyl ester,phenyl ethyl alcohol,6,10-dimethyl-5,9-undecadien-2-one,tridecane. The relative content of acetic acid phenyl methyl ester was the highest. The cultivars‘C51'and‘C52'both had propanoic acid 2-methylpropyl ester,butanoic acid 2-methylpropyl ester,acetic acid heptyl ester,3-octen-1-ol acetate,2-pentanol propanoate,2,4-nonadien-1-ol,2,6-nonadienal,3,5-octadiene. Acetic acid 2-chloro-phenylethyl ester,propanoic acid 2-methyl-3-phenylpro-pyl ester were identified only in‘C51',their relative content accounted for 16.58%,2.09% respectively.The content of 2,4-Nonadien-1-ol,3-Nonen-1-ol,2,6-Nonadienal reached up to 2.57%,3.14%and4.29% respectively in‘C52',which could be its characteristic aroma constituents. The sulfur compoundsin‘Baiyumangtang'were far more than in‘C51'and‘C52'. Ethyl(methylthio)acetate,methyl 2-(me-thylthio)acetate,3-(methylthio)propanoic acid ethyl ester,methyl thiirane,allyl methyl sulfide werethe unique constituents of‘Baiyumantang',which accounted for 9.02% of the total aroma content,andmethyl thiirane and allyl methyl sulfide have not been reported in other melons,so they could be the char-acteristic constituents of"baiyumantang".
CONCLUSIONS:
The climacteric melon was rich in aroma. Thecharacteristic aroma compounds were different among different types of melon.
