EVALUATION OF POTENT ODORANTS IN CUCUMBERS (CUCUMIS-SATIVUS) AND MUSKMELONS (CUCUMIS-MELO) BY AROMA EXTRACT DILUTION ANALYSIS
EVALUATION OF POTENT ODORANTS IN CUCUMBERS (CUCUMIS-SATIVUS) AND MUSKMELONS (CUCUMIS-MELO) BY AROMA EXTRACT DILUTION ANALYSIS
复制标题
DOI：
10.1111/j.1365-2621.1990.tb06050.x
复制
发表时间：
1990-01-01
影响因子：
3.9
通讯作者：
GROSCH, W
中科院分区：
文献类型：
--
作者：
SCHIEBERLE, P;OFNER, S;GROSCH, W
黄瓜和甜瓜的挥发性成分进行了分析的技术，揭示了具有最高的气味单位（浓度比的气味阈值）的气味物质。（E/Z）-2，6-壬二烯醛、（Z）-2-壬烯醛和（E）-2-壬烯醛是黄瓜最显著的致香物质。香瓜的味道比较复杂。2-甲基丁酸甲酯、（Z）-3-己烯醛、（E）-2-己烯醛和2-甲基丙酸乙酯被鉴定为主要气味剂。
The volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)-2,6-Nonadienal, followed by (Z)-2-nonenal and (E)-2-nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2-methylbutanoate, (Z)-3-hexenal, (E)-2-hexenal, and ethyl 2-methylpropanoate were identified as the primary odorants.