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--- citrullus_lanatus_thunb._matsum._nakai [2016/06/14 23:42]
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+++ citrullus_lanatus_thunb._matsum._nakai [2016/07/20 10:44]
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@@ 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]]
-{{: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 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%)." \\

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