Skip to content Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Cantaloupe — Ingredient · Foodgeist
Home / Ingredients / Cantaloupe
Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×16
1 ×3
odor_active ×3
2 ×2
green ×2
floral ×2
sweet ×2
fat
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
carbohydrates globulin eugenol-methyl-ether 3-phenyl-propyl-acetate physetolic-acid stigmast-7-en-3-beta-ol gamma-glutamyl-beta-pyrazol-1-yl-alanine caproic-acid fiber ethyl-(methylthio)-acetate beta-pyrazol-1-yl-alanine protein capric-acid ash arachidic-acid 25(27)-dehydro-poriferasterol
Source & License Imported 4/17/2026, 3:59:19 PM
Verification Multi-layer verified
Share Pinterest converts best for culinary content phytosterols
vit-b-6
ceryl-alcohol
margaric-acid
kilocalories
cinnamic-acetate
p-hydroxy-benzoic-acid
22-dihydro-spinasterol
24-beta-ethyl-25(27)-dehydrolathosterol
cis-cis-nona-3,6-dienyl-acetate
3,4-dimethoxy-acetophenone-isomer
melodin
2,4-methylene-cholesterol
25(27)-dehydro-chondrillasterol
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
cantaloupe → should be washed → before cutting
“Consumers and retailers should wash cantaloupes before cutting them; there should be international efforts to ensure food safety.”
What science says technique parameter “Sensory evaluation indicated that the juice had a slight irradiation off-odor after treatment at 1 kGy”
cantaloupe juice → had slight irradiation off-odor → 1 kGy gamma irradiation
technique parameter “and had strong off-odor at 2 kGy and above”
cantaloupe juice → had strong off-odor → 2 kGy and above gamma irradiation
technique parameter “This study demonstrates the utility of the PCR targeting the invA gene to determine the presence of Salmonella spp. in beef and cantaloupe samples.”
PCR targeting the invA gene → detects → Salmonella spp. in beef and cantaloupe samples
technique parameter “drying was carried out in a batch-type thin-layer dryer at three drying temperatures (40, 55 and 70C) on 3- and 5-mm thicknesses.”
foam-mat drying → carried out → cantaloupe pulp
safety threshold “Consumers and retailers should wash cantaloupes before cutting them; there should be international efforts to ensure food safety.”
cantaloupe → should be washed → before cutting
Show 10 more