众所周知我们吃的各种饮料跟糖果出的各种水果味基本都和原来的水果味很像，比如草莓，橙味等等。可是西瓜味的饮料和糖果总是不像西瓜味。

英国博客 Compound Interest 2015年发过一篇研究西瓜的文章
THE CHEMISTRY OF WATERMELON
The view on the main components of watermelon aroma has differed over the years. Initial studies suggested that the primary odourants were C6 and C9 alcohols. (Z,Z)-3,6-nonadien-1-ol, in particular, was suggested as the predominant compound contributing to the aroma, and has a smell individually described as ‘watermelon rind-like’. The alcohols were suspected due to their relatively high concentrations; however, they also have higher odour threshold values (the level at which they can be detected by the human nose) than some of the other compounds in the aroma mixture.
西瓜香气主要成分的观点多年来有所不同。初步研究表明，主要产生味道的物质是C6和C9醇。（Z，Z）-3,6-壬二烯-1-醇被认为是产生西瓜香味的主要化合物，它具有一种描述为“西瓜皮”的气味。怀疑醇类是"西瓜味"始作俑者是因为它们的浓度在西瓜中相对较高。尽管如此，它们也具有比芳香混合物中的一些其他化合物更高的气味阈值（可以被人类鼻子检测到的水平）。

强势围观

It’s now thought that it’s the C6 and C9 aldehydes that make the main contribution to watermelon aroma. It was suggested that previous researchers had failed to realise this, as they collected the compounds over long periods of time, during which enzymatic action converted the aldehydes into the alcohols. 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 same compound largely responsible for the smell of fresh-cut grass – helping to explain why many people may find the two aromas similar.
现在认为对形成西瓜香气作出主要贡献的是C6和C9醛。
有人指出，以前的研究人员没有意识到这一点，
因为他们收集香味有关化合物时使用了很长时间，在此期间酶促作用将醛转化为醇。
科学家现在认为（Z，Z）-3,6-壬二烯醛才是主要的西瓜味产生剂，并且其他几种醛也有贡献。
其中之一是（Z-3-己烯醛，这种化合物主要负责切鲜草的气味，这也有助于解释为什么很多人发现这两种香味相似。

Whilst (Z,Z)-3,6-nonadienal may well be the compound that gives watermelon much of its distinctive aroma and flavour, it’s unfortunately easily broken down, which limits its potential for use as an artificial flavouring. Attempts to produce structurally similar esters that might provide a similar aroma and flavour have also been unsuccessful to date, so it doesn’t look like the problem of substandard watermelon flavourings is one that’s going to go away any time soon.
虽然（Z，Z）-3,6-壬二烯醛很可能是使西瓜具有独特香气和风味的有机化合物，但不幸的是它很容易分解，限制了它作为人造香料使用的可能性。我们尝试生产分子结构类似的酯类，去提供类似西瓜的香气和风味，但迄今为止也不成功，所以看起来制作合格的西瓜味制品在最近仍是个问题。

原文链接发不出来，不放了。

也不止是西瓜，很多水果气味都是混合物呈现的，成分一多工业应用就各种问题

有意思

强势围观😂

樱桃味更不像樱桃

反正雪碧我从来没尝出柠檬味

就没人说一下榴莲嘛

事实上，我就没闻出来过西瓜有气味，只能吃到甜味所以我只要闻到有气味就觉得不像西瓜，反而更像哈密瓜、伊丽莎白瓜之类的