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Watermelon (Citrullus lanatus) is a species of flowering plant in the family Cucurbitaceae. It is cultivated worldwide for its fruit, a large berry with a firm rind and no internal divisions. The sweet, juicy flesh is usually deep red to pink, with many seeds that are black when mature and white when immature. The rind is also edible after being pickled or cooked.

Origin and Production

The modern watermelon originated in Sudan, where it was first domesticated and cultivated. In 2024, world production of watermelons was 105 million tonnes.

Chemistry and Scent Profile

The aroma molecules are produced when the watermelon is cut into, which releases enzymes from the cells of the melon. These enzymes aid the oxidation of fatty acids into aroma compounds. Scientists now think that (Z,Z)-3,6-nonadienal is the predominant watermelon odourant and that several other aldehydes also contribute. One of these is (Z)-3-hexenal, the compound largely responsible for the smell of fresh-cut grass. (Z,Z)-3,6-nonadienal is easily broken down, which limits its potential for use as an artificial flavouring. Watermelon flavour is notoriously hard to produce artificially. Aldehydes are the most prevalent and potent aroma compounds in watermelon, and the C6 and C9 unsaturated aldehydes among them derive from polyunsaturated fatty acids such as linoleic acid and linolenic acid.

Calone, the Watermelon Ketone

In the fragrance industry, the compound Calone is known as "watermelon ketone". Calone is a white solid and a derivative of 4-methylcatechol. Calone is used to give the olfactory impression of a fresh seashore through marine and ozone nuances. Calone has been used as a scent component since the 1980s.