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citrullus_lanatus_thunb._matsum._nakai [2016/06/14 14:34]
andreas |
citrullus_lanatus_thunb._matsum._nakai [2016/07/20 10:44]
andreas |
| [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]] | [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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| {{:zz36nonadien1ol.jpg|(Z,Z)-3,6-nonadien-1-ol}} (Z,Z)-3,6-nonadien-1-ol | |{{: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)//| |
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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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| {{:citrullus_lanatum_market.jpg?800|}} \\ | {{:citrullus_lanatum_market.jpg?800|}} \\ |
| 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]] | 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]] |
