An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening

► The effect of ripening on physiochemical parameters and sensory perception of three muskmelon cultivars was evaluated. ► Quantitative differences in volatile composition were observed between ripening stages. ► Chemical and physical parameters were correlated to sensory attributes. ► A portable ultra-fast gas-chromatograph was used for rapid ripeness and flavour quality evaluation.