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--- cucumis_melo_l._subsp._melo_var._cantalupo_ser [2015/01/03 12:47]
andreas
+++ cucumis_melo_l._subsp._melo_var._cantalupo_ser [2021/01/12 18:28]
andreas
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 [Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo var. cantalupensis). Characterization of aroma constituents in some cultivars., Aubert, C., Bourger, N., Journal of agricultural and food chemistry, Vol.52(14), 2004, 4522-4528]
-"The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." [Gas chromatography–olfactometry and gas chromatography–tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87–94]
+"The application of SRM GC-MS/MS analysis led to the confirmation of 6Z-nonenal, 2E-nonenal and 2E,6Z-nonadienal and the unambiguous identification of 3Z-nonenyl acetate and 3Z,6Z-nonadienyl acetate in cantaloupe." More than thirty aroma-impact compounds of the cantaloupe were determined by GC-O analysis. Ethyl 2-(methylthio)-acetate (potato, fruity, green, vegetative, tomato, aldehyde) was the most intense odorant.\\
+[Lin, Jianming, and Ying Wang. "Confirmation of trace level aroma-impact compounds in cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by gc-ms/ms analysis." Recent advances in the analysis of food and flavors. American Chemical Society, 2012. 41-56]
-{{:dsc01398k.jpg?800|}}
+|{{:EZ26nonadienal.jpg|(E,Z)-2,6-nonadienal}} \\ [[http://www.thegoodscentscompany.com/data/rw1031611.html|(E,Z)-2,6-nonadienal]] | {{et_2methioacetate.png|ethyl 2-(methylthio)acetate}} \\ ethyl 2-(methylthio)acetate|
+"The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." \\
+[Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87-94]
+{{:dsc01398k.jpg?800|}} \\
+cantaloupe, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska

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