Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- citrullus_lanatus_thunb._matsum._nakai [2016/07/20 08:44] – andreas
+++ citrullus_lanatus_thunb._matsum._nakai [2025/06/28 08:50] (aktuell) – andreas
@@ Zeile 10: / Zeile 10: @@
 [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]]
-|{{: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 watermelon)//|{{:zz36nonadienal.jpg|(Z,Z)-3,6-nonadienal}} \\ (Z,Z)-3,6-nonadienal \\ //(fresh-cut watermelon)//|
+|{{: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)//|
 "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%)." \\
@@ Zeile 23: / Zeile 23: @@
 [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]
-{{:citrullus_lanatum_market.jpg?800|}} \\
+"(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). " \\
-Citrullus lanatum 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]]
+[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]
+{{:citrullus_lanatum_market.jpg}} \\
+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]]