{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,16]],"date-time":"2026-04-16T09:11:11Z","timestamp":1776330671231,"version":"3.50.1"},"reference-count":34,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2023,3,16]],"date-time":"2023-03-16T00:00:00Z","timestamp":1678924800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"National Natural Science Foundation of China","award":["No. 31871890"],"award-info":[{"award-number":["No. 31871890"]}]},{"name":"National Natural Science Foundation of China","award":["No. Y2022XK29"],"award-info":[{"award-number":["No. Y2022XK29"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund","award":["No. 31871890"],"award-info":[{"award-number":["No. 31871890"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund","award":["No. Y2022XK29"],"award-info":[{"award-number":["No. Y2022XK29"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is unclear. This study characterized the volatile profile of fresh oriental melon fruit after forchlorfenuron application by E-nose and HS-GC-IMS. The holistic variation of volatile compounds exhibited evident distinction based on linear discriminant analysis (LDA) with E-nose. Forty-eight volatile compounds were identified from fresh oriental melon via GC-IMS, mainly esters, alcohols, aldehydes, and ketones, along with smaller quantities of sulfides and terpenes. Compared to pollination melon fruits, 13 critical different volatile flavor compounds were screened out in forchlorfenuron application groups by the PLS-DA model, imparting sweet fruity flavor. The results of the current study provide a valuable basis for evaluating the flavor quality of oriental melon after forchlorfenuron treatment.<\/jats:p>","DOI":"10.3390\/foods12061272","type":"journal-article","created":{"date-parts":[[2023,3,17]],"date-time":"2023-03-17T02:29:59Z","timestamp":1679020199000},"page":"1272","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)"],"prefix":"10.3390","volume":"12","author":[{"given":"Qi","family":"Wang","sequence":"first","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xueying","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Chen","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Xiaohui","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ning","family":"Yue","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Hua","family":"Shao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jing","family":"Wang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fen","family":"Jin","sequence":"additional","affiliation":[{"name":"Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards & Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,3,16]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"995","DOI":"10.14719\/pst.1300","article-title":"A Review on the diversity of Melon","volume":"8","author":"Lija","year":"2021","journal-title":"Plant Sci. Today"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"112700","DOI":"10.1016\/j.ecoenv.2021.112700","article-title":"Dissipation and risk assessment of forchlorfenuron and its major metabolites in oriental melon under greenhouse cultivation","volume":"225","author":"Wang","year":"2021","journal-title":"Ecotoxicol. Environ. Saf."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.scienta.2015.07.011","article-title":"CPPU treatment and pollination: Their combined effect on kiwifruit growth and quality","volume":"193","author":"Ainalidou","year":"2015","journal-title":"Sci. Hortic."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1016\/j.foodchem.2015.06.011","article-title":"Quantification of prominent volatile compounds responsible for muskmelon and watermelon aroma by purge and trap extraction followed by gas chromatography\u2013mass spectrometry determination","volume":"190","author":"Fredes","year":"2016","journal-title":"Food Chem."},{"key":"ref_5","first-page":"31","article-title":"Effects of different pollination methods on fruit quality of melon cultured in greenhouse","volume":"11","author":"Fu","year":"2014","journal-title":"China Vegtables"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"770","DOI":"10.1016\/j.plaphy.2020.05.033","article-title":"High concentrations of CPPU promotes cucurbitacin B accumulation in melon (Cucumis melo var. makuwa Makino) fruit by inducing transcription factor CmBt","volume":"154","author":"Luo","year":"2020","journal-title":"Plant Physiol. Bioch."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"11169","DOI":"10.3390\/s150511169","article-title":"Assessment of taste attributes of peanut meal enzymatic-hydrolysis hydrolysates using an electronic tongue","volume":"15","author":"Wang","year":"2015","journal-title":"Sensors"},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/j.foodchem.2005.03.026","article-title":"Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons","volume":"97","author":"Kourkoutas","year":"2006","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"126342","DOI":"10.1016\/j.foodchem.2020.126342","article-title":"Comparative analysis of volatile compounds in thirty-nine melon cultivars by headspace solid-phase microextraction and gas chromatography-mass spectrometry","volume":"316","author":"Shi","year":"2020","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"1152","DOI":"10.1016\/j.foodchem.2013.01.068","article-title":"Flavour profiles of three novel acidic varie-ties of muskmelon (Cucumis melo L.)","volume":"139","author":"Lignou","year":"2013","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"4179","DOI":"10.1021\/jf300149m","article-title":"Identification of aroma-active compounds in Jiashi muskmelon juice by GC-O-MS and OAV calculation","volume":"60","author":"Pang","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"129484","DOI":"10.1016\/j.foodchem.2021.129484","article-title":"Genetic dissection of aroma biosynthesis in melon and its relationship with climacteric ripening","volume":"353","author":"Mayobre","year":"2021","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"532","DOI":"10.2503\/jjshs.71.532","article-title":"Influence of the Seeds on Aroma of Muskmelon (Cucumis melo L.)","volume":"71","author":"Li","year":"2002","journal-title":"J. Jpn. Soc. Hortic. Sci."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Li, J., Lin, T., Ren, D., Wang, T., Tang, Y., Wang, Y., Xu, L., Zhu, P., and Ma, G. (2021). Transcriptomic and Metabolomic Studies Reveal Mechanisms of Effects of CPPU-Mediated Fruit-Setting on Attenuating Volatile Attributes of Melon Fruit. Agronomy, 11.","DOI":"10.3390\/agronomy11051007"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1177\/1082013207081776","article-title":"The Effect of Freezing Modes and Frozen Storage on Aroma, Enzyme and Micro-organism in Hami Melon","volume":"13","author":"Ma","year":"2007","journal-title":"Food Sci. Technol. Int."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"9475","DOI":"10.1021\/acs.jafc.7b03778","article-title":"Analysis and Sensory Evaluation of Volatile Constituents of Fresh Blackcurrant (Ribes nigrum L.) Fruits","volume":"65","author":"Jung","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"5400","DOI":"10.1021\/jf030212q","article-title":"Changes in Volatile Compounds of Carrots (Daucus carota L.) During Refrigerated and Frozen Storage","volume":"51","author":"Kjeldsen","year":"2003","journal-title":"J. Agric. Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"126158","DOI":"10.1016\/j.foodchem.2019.126158","article-title":"Recent progress in food flavor analysis using gas chromatography\u2013ion mobility spectrometry (GC\u2013IMS)","volume":"315","author":"Wang","year":"2020","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"110250","DOI":"10.1016\/j.jfoodeng.2020.110250","article-title":"Development of a portable electronic nose based on a hybrid filter-wrapper method for identifying the Chinese dry-cured ham of different grades","volume":"290","author":"Qian","year":"2021","journal-title":"J. Food Eng."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"130760","DOI":"10.1016\/j.foodchem.2021.130760","article-title":"Evaluation of volatile metabolites as potential markers to predict naturally-aged seed vigour by coupling rapid analytical profiling techniques with chemometrics","volume":"367","author":"Zhang","year":"2022","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"800","DOI":"10.1007\/s13361-016-1351-y","article-title":"Analysis of Supramolecular Complexes of 3-Methylxanthine with Field Asymmetric Waveform Ion Mobility Spectrometry Combined with Mass Spectrometry","volume":"27","author":"Arthur","year":"2016","journal-title":"J. Am. Soc. Mass Spectrom."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"1699","DOI":"10.1007\/s12161-014-0050-1","article-title":"Volatile Metabolites of Goat Cheeses Determined by Ion Mobility Spectrometry. Potential Applications in Quality Control","volume":"8","author":"Gallegos","year":"2015","journal-title":"Food Anal. Methods"},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"109717","DOI":"10.1016\/j.foodres.2020.109717","article-title":"Variations of volatile flavour compounds in finger citron (Citrus medica L. var. sarcodactylis) pickling process revealed by E-nose, HS-SPME-GC-MS and HS-GC-IMS","volume":"138","author":"Chen","year":"2020","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.aca.2011.03.007","article-title":"Direct classification of olive oils by using two types of ion mobility spectrometers","volume":"696","author":"Sielemann","year":"2011","journal-title":"Anal. Chim. Acta."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.foodres.2018.04.009","article-title":"An Electronic Nose for Royal Delicious Apple Quality Assessment\u2014A Tri-layer Approach","volume":"109","author":"Ezhilan","year":"2018","journal-title":"Food Res. Int."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"130939","DOI":"10.1016\/j.foodchem.2021.130939","article-title":"Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS","volume":"369","author":"Guo","year":"2022","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"131671","DOI":"10.1016\/j.foodchem.2021.131671","article-title":"Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC\u2013MS","volume":"375","author":"Feng","year":"2022","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"132519","DOI":"10.1016\/j.foodchem.2022.132519","article-title":"A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics","volume":"384","author":"Li","year":"2022","journal-title":"Food Chem."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"5799","DOI":"10.1021\/jf901173n","article-title":"Effect of Nitric Oxide on Ethylene Synthesis and Softening of Banana Fruit Slice during Ripening","volume":"57","author":"Cheng","year":"2009","journal-title":"J. Agric. Food Chem."},{"key":"ref_30","unstructured":"United States Environmental Protection Agency (2023, January 31). United States Environmental Protection Agency Washington, DC 20460, Available online: https:\/\/www3.epa.gov\/pesticides\/chem_search\/ppls\/071049-00004-20180119.pdf."},{"key":"ref_31","first-page":"19","article-title":"Pre-harvest implications and utility of plant bioregulators on grape: A review","volume":"18","author":"Senthilkumar","year":"2018","journal-title":"Plant Arch."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"110863","DOI":"10.1016\/j.scienta.2021.110863","article-title":"Change of soluble sugars, free and glycosidically bound volatile compounds in postharvest cantaloupe fruit response to cutting procedure and storage","volume":"295","author":"Zhou","year":"2022","journal-title":"Sci. Hortic."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"133377","DOI":"10.1016\/j.foodchem.2022.133377","article-title":"Fingerprinting based on gas chromatography-Orbitrap high-resolution mass spectrometry and chemometrics to reveal geographical origin, processing, and volatile markers for thyme authentication","volume":"393","year":"2022","journal-title":"Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1345","DOI":"10.1021\/jf0005768","article-title":"Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction","volume":"49","author":"Beaulieu","year":"2001","journal-title":"J. Agric. Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/6\/1272\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:57:03Z","timestamp":1760122623000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/6\/1272"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,3,16]]},"references-count":34,"journal-issue":{"issue":"6","published-online":{"date-parts":[[2023,3]]}},"alternative-id":["foods12061272"],"URL":"https:\/\/doi.org\/10.3390\/foods12061272","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,3,16]]}}}