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solanum_lycopersicum_l [2016/08/21 13:07]
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solanum_lycopersicum_l [2016/08/21 14:08]
andreas |
| [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020545]] | [[http://www.efloras.org/florataxon.aspx?flora_id=5&taxon_id=200020545]] |
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| **tomato fruit**: Main volatiles of blended tomato leaves isolated by direct solvent extraction were (E)-2-hexenal (270ppm) and (Z)-3-hexenal (23ppm). The trapped scent (Tenax) of intact leaves contained mainly beta-phellandrene (25ppm), 2-carene (7ppm), limonene (4ppm) , caryophlyllene (3ppm), and humulene (0.8ppm). "Determination of odor unit valeus of the compounds contributing most to the leaf odor include (Z)-3-hexenal, limonene, hexanal, (E)-2-hexenal, eugenol, 1,8-cineole, caryophyllene, beta-phellandrene, humulene, and linalool." \\ | **Tomato fruit**: Main volatiles of blended tomato leaves isolated by direct solvent extraction were (E)-2-hexenal (270ppm) and (Z)-3-hexenal (23ppm). The trapped scent (Tenax) of intact leaves contained mainly ß-phellandrene (25ppm), 2-carene (7ppm), limonene (4ppm) , caryophlyllene (3ppm), and humulene (0.8ppm). "Determination of odor unit valeus of the compounds contributing most to the leaf odor include (Z)-3-hexenal, limonene, hexanal, (E)-2-hexenal, eugenol, 1,8-cineole, caryophyllene, ß-phellandrene, humulene, and linalool." \\ |
| [Tomato leaf volatile aroma components., Buttery, R.G., Ling, L.C., Light, D.M., Journal of Agricultural and food Chemistry, 35(6), 1987, 1039-1042] | [Tomato leaf volatile aroma components., Buttery, R.G., Ling, L.C., Light, D.M., Journal of Agricultural and food Chemistry, 35(6), 1987, 1039-1042] |
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| **tomato fruit**: "Volatile substances characterizing fresh tomato flavor are derived mainly from fatty acids and amino acids. Differences between the flavors of different varieties, the less characteristic, weaker flavor of hothouse‐grown tomatoes or artificially ripened ones, are explained by the different quantitative proportions of the volatile substances. So far no key substance playing a decisive role in the flavor of tomato has been detected. Of the approximately 400 volatile compounds so far identified, several were found, however, which have an important role in the flavor of fresh tomato (cis‐3‐hexenal, trans‐2‐hexenal, [[http://www.thegoodscentscompany.com/data/rw1005371.html|2‐isobutylthiazole]], hexanal, cis‐3‐hexen‐1‐ol, (E,E)-2,4‐decadienal, 6‐methyl‐5‐hepten‐2‐one, etc.)" \\ | **Tomato fruit**: "Volatile substances characterizing fresh tomato flavor are derived mainly from fatty acids and amino acids. Differences between the flavors of different varieties, the less characteristic, weaker flavor of hothouse‐grown tomatoes or artificially ripened ones, are explained by the different quantitative proportions of the volatile substances. So far no key substance playing a decisive role in the flavor of tomato has been detected. Of the approximately 400 volatile compounds so far identified, several were found, however, which have an important role in the flavor of fresh tomato (cis‐3‐hexenal, trans‐2‐hexenal, [[http://www.thegoodscentscompany.com/data/rw1005371.html|2‐isobutylthiazole]], hexanal, cis‐3‐hexen‐1‐ol, (E,E)-2,4‐decadienal, 6‐methyl‐5‐hepten‐2‐one, etc.)" \\ |
| [Flavor of tomato and tomato products. Martha Petro‐Turza, Food Reviews International,Volume 2, Issue 3, 1986] | [Flavor of tomato and tomato products. Martha Petro‐Turza, Food Reviews International,Volume 2, Issue 3, 1986] |
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