During ripening, the dominant sugar form shifts from sucrose to fructose and glucose. Sugar content can be determined with a device called a hand-held refractometer. Most small melons with sugar contents less than 8 degrees Brix are not very sweet. Commercial small melons have between 9 degrees and 11 degrees Brix. Along with sweetness, flavor is another important eating quality component.
Most small melons have a typical musky taste that is due to a combination of aromatic compounds.
Sweetness and flavor are not well correlated. Small melons that are sweet but have no flavor are of poor eating quality and bland taste. Commercial small melons belong to three main botanical groups. Fruits are medium sized, with a netless, warty rind. The true cantaloupe and French Charentais melons belong to this group.