Du, XiaofenRamirez, Jessica2022-11-152022-11-152022-01-12This is the published version of an article that is available at https://doi.org/10.3390/horticulturae8020099. Recommended citation: Du, X., & Ramirez, J. (2022). Watermelon rind and flesh volatile profiles and cultivar difference. Horticulturae, 8(2), 99. This item has been deposited in accordance with publisher copyright and licensing terms and with the author’s permission.https://hdl.handle.net/11274/14245https://doi.org/10.3390/horticulturae8020099Article originally published by Horticulturae, 8(2), 99. Published online 2022. https://doi.org/10.3390/horticulturae8020099Watermelon rind is treated as agricultural waste and commonly discarded, causing environmental issues and biomass loss. This study aimed to identify volatile profiles of watermelon rind and flesh and their cultivar difference. Volatiles were analyzed using solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS). A total of 132 volatiles were identified, including aldehydes, alcohols, ketones, terpenes/terpenoids, esters, lactones, acids, and sulfides. In both rind and flesh, the most dominant compounds in numbers and abundance (peak area) were aldehydes and alcohols, which accounted 94–96% of the total volatile abundance in the rind and 85–87% in the flesh. Total volatile in watermelon rind was only 28–58% of the corresponding flesh samples. Both rind and flesh shared nine-carbon aldehydes and alcohols, though the rind lacked additional diversity. Volatile difference between rind and flesh was greater than the difference among cultivars, although volatiles in the rind could be two times difference between Fascination and other three watermelons (Captivation, Exclamation, and Excursion). This study provides the first-hand knowledge regarding watermelon rind volatile profiles and cultivar difference and shows the potential use of rind in food or beverages due to its naturally contained nine-carbon compounds,en-USCitrullus lanatusWatermelon rindRind volatileWatermelon fleshWatermelon flavorArticle© 2022 by the authors. Licensee MDPI, Basel, Switzerland.CC-BY