| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| citrullus_lanatus_thunb._matsum._nakai [2016/06/13 15:47] – andreas | citrullus_lanatus_thunb._matsum._nakai [2021/06/25 20:10] (aktuell) – andreas |
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| "The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds... The seeds have a nutty flavor and can be dried and roasted, or ground into flour... Another objective of plant breeders has been the elimination of the seeds which occur scattered throughout the flesh. This has been achieved through the use of triploid varieties, but these are sterile, and the cost of producing the seed, through crossing a tetraploid parent with a normal diploid parent, is high." [[http://en.wikipedia.org/wiki/Watermelon]] | "The fruit has a smooth hard rind, usually green with dark green stripes or yellow spots, and a juicy, sweet interior flesh, usually deep red to pink, but sometimes orange, yellow, or white, with many seeds... The seeds have a nutty flavor and can be dried and roasted, or ground into flour... Another objective of plant breeders has been the elimination of the seeds which occur scattered throughout the flesh. This has been achieved through the use of triploid varieties, but these are sterile, and the cost of producing the seed, through crossing a tetraploid parent with a normal diploid parent, is high." [[http://en.wikipedia.org/wiki/Watermelon]] |
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| | "...both (Z)-3-nonenal and (Z,Z)-3,6-nonadienal had green and somewhat watermelon-like odors. (Z)-3-Nonen-1-ol found in Fractions 5 and 6 in large quantities had a pleasant and somewhat fresh melon-like odor. [[http://www.thegoodscentscompany.com/data/rw1130951.html|(Z,Z)-3,6-Nonadien-1-ol]] was also found in Fractions 5 and 6, and the odor of this compound was sweet and watermelon-like. This compound was thought to be the most powerful contributor to the characteristic aroma of watermelon judging from its odor characteristic... (Z,Z)-3,6-Nonadien-1-ol, known to possess an odor reminiscent of that of watermelon or watermelon rind, has been found in watermelon, muskmelon, and cucumber." \\ |
| | [Volatile flavor components of watermelon (Citrullus vulgaris)., Yajima, I., Sakakibara, H., Ide, J., Yanai, T., Kazuo, H., Agricultural and Biological Chemistry, 49(11), 1985, 3145-3150] [[http://www.tandfonline.com/doi/pdf/10.1080/00021369.1985.10867246]] |
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| | |{{:z3nonenol.jpg|(Z)-3-nonen-1-ol}} \\ (Z)-3-Nonen-1-ol \\ //(fresh melon)//|{{:zz36nonadien1ol.jpg|(Z,Z)-3,6-nonadien-1-ol}} \\ (Z,Z)-3,6-nonadien-1-ol \\ //(sweet peely watermelon)//|{{:zz36nonadienal.jpg|(Z,Z)-3,6-nonadienal}} \\ (Z,Z)-3,6-nonadienal \\ //(fresh-cut watermelon)//| |
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| "Fully ripe watermelon was squeezed through miracloth to produce rapid juice extracts for immediate headspace SPME GC-MS. Aldehydes, alcohols, ketones, and one furan (2-pentyl furan, a lipid oxidation product) were recovered. On the basis of total ion count peak area, the most abundant compounds in five varieties were 3-nonen-1-ol/(E,Z)-2,6-nonadienal (16.5-28.2%), (E)-2-nonenal (10.6-22.5%), and (Z)-6-nonenal (2.0-11.3%). Hexanal was most abundant (37.7%) in one variety (Petite Perfection)... The most abundant ketone was 6-methyl-5-hepten-2-one (2.7-7.7%)." \\ | "Fully ripe watermelon was squeezed through miracloth to produce rapid juice extracts for immediate headspace SPME GC-MS. Aldehydes, alcohols, ketones, and one furan (2-pentyl furan, a lipid oxidation product) were recovered. On the basis of total ion count peak area, the most abundant compounds in five varieties were 3-nonen-1-ol/(E,Z)-2,6-nonadienal (16.5-28.2%), (E)-2-nonenal (10.6-22.5%), and (Z)-6-nonenal (2.0-11.3%). Hexanal was most abundant (37.7%) in one variety (Petite Perfection)... The most abundant ketone was 6-methyl-5-hepten-2-one (2.7-7.7%)." \\ |
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| "The dominant components detected by solid phase microextraction were six- (C6) and nine-carbon (C9) alcohols and aldehydes, similar to those found in watermelon extracts and in other cucurbits... Nine-carbon compounds have been attributed aromas typical of watermelon, melon, and other cucurbits. For instance, (Z)-3-nonenol imparts a fresh melon scent, (Z,Z)-3,6-nonadienol imparts a sweet peeled watermelon scent, (E,Z)-2,6-nonadienal and a cucumber scent and (E)-2-nonenal, a pervasive oily odor. (Z,Z)-3,6-nonadienol alcohol was found to contribute more to the watermelon scent (YAJIMA et al., 1995). These reports agree with the results of this study since with the help of chromatography/olfactometry it was concluded that characteristic watermelon scent is mainly imparted by nine-carbon aldehydes and alcohols... \\ | "The dominant components detected by solid phase microextraction were six- (C6) and nine-carbon (C9) alcohols and aldehydes, similar to those found in watermelon extracts and in other cucurbits... Nine-carbon compounds have been attributed aromas typical of watermelon, melon, and other cucurbits. For instance, (Z)-3-nonenol imparts a fresh melon scent, (Z,Z)-3,6-nonadienol imparts a sweet peeled watermelon scent, (E,Z)-2,6-nonadienal and a cucumber scent and (E)-2-nonenal, a pervasive oily odor. (Z,Z)-3,6-nonadienol alcohol was found to contribute more to the watermelon scent (YAJIMA et al., 1995). These reports agree with the results of this study since with the help of chromatography/olfactometry it was concluded that characteristic watermelon scent is mainly imparted by nine-carbon aldehydes and alcohols... \\ |
| Another compound observed was 6-methyl-5-hepten-2-one, imparting a herbal, green, oily and pungent aroma. This compound has been recovered from several types of vegetables including apple, tomato, and watermelon. According to the literature, it is considered an oxidative by-product or a product obtained from the degradation of lycopene, α-farnesene, citral, or conjugated trienols. Hence, the detection of 6-methyl-5-hepten-2-one ketone is not unexpected due to the high concentration of lycopene found in watermelon." [Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage. Xisto, Andréa Luiza Ramos Pereira, Boas, Eduardo Valério de Barros Vilas, Nunes, Elisângela Elena, Federal, Brígida Monteiro Vilas Boas, & Guerreiro, Mário César. Food Science and Technology (Campinas), 32(1), 2012, 173-178] | Another compound observed was 6-methyl-5-hepten-2-one, imparting a herbal, green, oily and pungent aroma. This compound has been recovered from several types of vegetables including apple, tomato, and watermelon. According to the literature, it is considered an oxidative by-product or a product obtained from the degradation of lycopene, α-farnesene, citral, or conjugated trienols. Hence, the detection of 6-methyl-5-hepten-2-one ketone is not unexpected due to the high concentration of lycopene found in watermelon." \\ |
| | [Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage. Xisto, Andréa Luiza Ramos Pereira, Boas, Eduardo Valério de Barros Vilas, Nunes, Elisângela Elena, Federal, Brígida Monteiro Vilas Boas, & Guerreiro, Mário César. Food Science and Technology (Campinas), 32(1), 2012, 173-178] |
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| | "(Z,Z)-3,6-Nonadienal, (Z)-6-nonen-1-ol, (E)-2-hexenal, (E)-2-nonenal, hexanal, nonanal, (Z)-3-nonen-1-ol, and (E)-2-octenal were identified as the key aroma compounds through odor activity value (OAV) and aroma extract dilution analysis (AEDA). " \\ |
| | [Liu, Ye, Congcong He, and HuanLu Song. "Comparison of SPME versus SAFE processes for the analysis of flavor compounds in watermelon juice." Food analytical methods (2018): 1-13] |
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| | {{:citrullus_lanatum_market.jpg?800|}} \\ |
| | Citrullus lanatus fruits at a market [[https://commons.wikimedia.org/wiki/File:0299jfRoads_High_Schools_Poblacion_Hall_Mariveles_Bataanfvf_11.JPG|wikimedia commons]] , Author: Judgefloro, [[http://creativecommons.org/licenses/by-sa/4.0/|CC-BY 4.0]] |
