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--- solanum_lycopersicum_l [2018/04/03 12:23] – andreas
+++ solanum_lycopersicum_l [2021/11/11 12:02] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 **Tomato leaves**: 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 values 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]
+"Alkylthiazoles are well known in cooked products, but tomatoes are one of the few fresh foods where an alkylthiazole has been found. Although some isolated claims have been made for a number of alkylthiazoles in fresh tomato fruit, 2-isobutylthiazole is the only one that has been identified with certainty by many different researchers. 2-Isobutylthiazole occurs in the ripe fruit at ca. 100-300 ppb but we have been unable to detect any in the leaves or other parts of the tomato plant." \\
+[Buttery, R. G., and L. C. Ling. "Volatile compounds of tomato fruit and plant parts: relationship and biogenesis." ACS symposium series (USA). 1993, 23-34]
 The headspace of tomato foliage of three cultivars Aromata, Santa Clara, and Carmen contained large amounts