| Abstract
| - The volatile constituents of 10 clones (4 parents with different flavors and 6 hybrids from selectedcrossings among these parents) of pepino fruit (Solanum muricatum) were isolated by simultaneousdistillation−extraction and analyzed by gas chromatography−mass spectrometry (GC-MS). Odor-contributing volatiles (OCVs) were detected by GC−olfactometry−MS analyses and included 24 esters(acetates, 3-methylbutanoates, and 3-methylbut-2-enoates), 7 aldehydes (especially hexenals andnonenals), 6 ketones, 9 alcohols, 3 lactones, 2 terpenes, β-damascenone, and mesifurane. Amongthese compounds, 17, of which 5 had not been reported previously in pepino, were found to contributesignificantly to pepino aroma. OCVs can be assigned to three groups according to their odor quality: fruity fresh (acetates and prenol), green vegetable (C6 and C9 aldehydes), and exotic (lactones,mesifuran, and β-damascenone). Quantitative and qualitative differences between clones for thesecompounds are clearly related to differences in their overall flavor impression. The positive valuefound for the hybrid−midparent regression coefficient for volatile composition indicates that animportant fraction of the variation observed is inheritable, which has important implications in breedingfor improving aroma. Significant and positive correlations were found between OCVs having commonprecursors or related pathways. Keywords: Solanum muricatum; pepino; volatile compounds; flavor; parental clones; hybrid clones;GC-MS
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