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citrullus_lanatus_thunb._matsum._nakai [2016/07/20 10:44]
andreas 		citrullus_lanatus_thunb._matsum._nakai [2019/03/15 10:02]
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]] [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%)." \\ "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 22: Zeile 22:
 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." \\ 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] [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]
 +
 +"(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]
  
 {{: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]]
citrullus_lanatus_thunb._matsum._nakai.txt · Zuletzt geändert: 2021/06/25 22:10 von andreas

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