Abstract: [Objective] To analyze and measure the flavor substance of different Hami melon varieties in Xinjiang so as to screen the cultivars with better fruit aroma.[Method]The aroma components of 4 different varieties of Hami melon were mensurated by solid phase micro extraction (SPME) and gas chromatography-mass spectrometry (GC-MS), and the relative content of each substance was indicated by areanormalization method.[Result]Some differences were found to exist between compositions of aromatic substance and components among 4 fruits.66 flavor substances were found from all the tested samples, in which 27 aromas were ester substances.The analysis of taste and texture among 4 varieties showed that the content of total sugar and refractive sugar were the highest in Huangpi 9818, and the flesh of Xinmi 9 was fine and soft with rich flavor.[Conclusion]On the basis of the type of aromatic substance and components, Xinmi 9 could be classified as an ester-type melon.

摘要： [目的]分析测定新疆不同哈密瓜品种的风味物质,筛选出具有较好风味成分的品种.[方法]采用固相微萃取(SPME)和气相色谱-质谱联用技术(GC-MS)等方法测定4个不同品种哈密瓜芳香物质,并以面积归一法表示各物质的相对含量.[结果]4种果实芳香物质组成及含量存在一定差异,所有样品共检测出66种芳香物质,其中27种香气为酯类物质.4个品种的呈味物质与质地分析表明,黄皮9818总糖和折光糖含量最高,新密9号果肉细软,并带有浓郁香味.[结论]根据芳香物质的种类及含量,可将新密9号划为"酯香型"哈密瓜类型.