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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] (aktuell)
andreas
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 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]
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 +"​(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: 2019/03/15 10:02 von andreas