TY - JOUR
T1 - Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis
AU - SCHIEBERLE, P.
AU - OFNER, S.
AU - GROSCH, W.
PY - 1990/1
Y1 - 1990/1
N2 - 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.
AB - 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.
UR - https://www.scopus.com/pages/publications/84987310013
U2 - 10.1111/j.1365-2621.1990.tb06050.x
DO - 10.1111/j.1365-2621.1990.tb06050.x
M3 - Article
AN - SCOPUS:84987310013
SN - 0022-1147
VL - 55
SP - 193
EP - 195
JO - Journal of Food Science
JF - Journal of Food Science
IS - 1
ER -