Aromatic compounds from 10 ripe melon accessions that cover 5 varieties were detected by solid phase microextraction(SPME)and GC-MS,10 other mature characters were studied by principal component analysis as well.The results showed that there was great difference in these fruit characters of different varieties at harvest . Ogen and Charentais(var.cantaloupensis) demonstrated typically climacteric behaviors ,which were found not only higher in level of respiration rate and ethylene production vate but total area counts and the number of aromatic compounds than non-climacteric accessionT19(Casaba).Besides,Difference in relative content of aromatic com -pounds was also distinctive .As major aromatic compounds,content of esters ranged from 48.17% -92.74%;con-tents of alcohols and aldehydes were higher in var .inodrous and reticulatus melons(15.85% -26.45%) and YWH (37.26%),respectively.Melons of var.makuwa and conomon were distinguished with muskmelons in respect of higher contents of other aromatic compounds (10.78% -18.81%).Levels of respiration rate and ethylene produc -tion were significantly correlated with content of non-acetate esters(r =0.904** and 0.967**,respectively).167 ar-omatic compounds were detected among 10 melon accessions in total ,including 12 mutual ones,however their rela-tive contents were largely varied.The difference of mature characters and aromatic compounds were to decide the special quality and diversity of different melon varieties .% 对5个变种的10个甜瓜材料的10个成熟性状进行测定，同时采用固相微萃取（SPME）与气相色谱质谱联用技术（GC－MS）检测其香气成分，并对它们做了主成分分析。结果表明：不同变种的甜瓜果实在成熟性状上存在很大的差异。 Cantalupensis 变种的 Ogen、Charentais 表现出典型的呼吸跃变果实特征，不仅呼吸速率和乙烯释放率高，且香气物质总量及香气成分种类亦远高于典型的非呼吸跃变型的 Casaba 甜瓜。不同变种类型的甜瓜果实香气成分组成差异很大，其中酯类作为主要香气物质含量差异最大（48．17％～92．74％）；醇类成分在变种 inodrous 与 reticulatus中含量较高（15．85％～26．45％），而醛类成分在变种 conomon 一窝猴菜瓜中含量最高，达37．26％；薄皮类型甜瓜因其他类香气物质（包括烯、烷、呋喃、醚、酸、萘、酚类和少量含硫化合物）含量较高（10．78％～18．81％）而区别于厚皮类型甜瓜。呼吸速率和乙烯释放速率与非乙酸酯类香气物质含量均呈极显著的正相关（r 分别为0．904**和0.967**）。在10个甜瓜果实中共检测到167种化合物，其中共有化合物12种，但各香气成分含量在不同变种甜瓜果实中差异较大。不同变种甜瓜果实在成熟性状及香气特征上的差异性共同决定了其独特品质与它们之间的多样性。
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