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--- cucumis_melo_l._subsp._melo_var._cantalupo_ser [2021/01/12 16:22]
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+++ cucumis_melo_l._subsp._melo_var._cantalupo_ser [2021/01/12 18:28]
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 "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]
+|{{: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)." \\

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