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cucumis_melo_l._subsp._melo_var._cantalupo_ser [2017/06/21 09:42]
andreas |
cucumis_melo_l._subsp._melo_var._cantalupo_ser [2021/01/12 16:22]
andreas |
| "Volatile compounds of 15 [[http://en.wikipedia.org/wiki/Charentais_melon|Charentais melon]] cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by direct dichloromethane extraction and analyzed by means of GC-MS and GC-FID. A considerable reduction in the aroma profile was observed for the long shelf life cultivars, in which total volatiles were 49−87% lower than in the wild or mid shelf life melons. Most of the esters such as ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and butyl acetate and sulfur compounds such as ethyl 2-(methylthio)acetate, 2-methylthioethanol, ethyl 3-(methylthio)propanoate, 3-(methylthio)propyl acetate, and 3-(methylthio)propanol with low odor values were 2−30-fold lower in long shelf life cultivars than in the others. Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis." \\ | "Volatile compounds of 15 [[http://en.wikipedia.org/wiki/Charentais_melon|Charentais melon]] cultivars, known to exhibit differences in their ripening behaviors and in their storage lives (wild, mid, and long shelf life), were investigated. Twenty-eight volatiles (11 esters, 8 sulfur compounds, 6 alcohols, and 3 carbonyl compounds) were isolated by direct dichloromethane extraction and analyzed by means of GC-MS and GC-FID. A considerable reduction in the aroma profile was observed for the long shelf life cultivars, in which total volatiles were 49−87% lower than in the wild or mid shelf life melons. Most of the esters such as ethyl 2-methylbutyrate, ethyl butyrate, ethyl hexanoate, hexyl acetate, and butyl acetate and sulfur compounds such as ethyl 2-(methylthio)acetate, 2-methylthioethanol, ethyl 3-(methylthio)propanoate, 3-(methylthio)propyl acetate, and 3-(methylthio)propanol with low odor values were 2−30-fold lower in long shelf life cultivars than in the others. Discrimination of long shelf life cultivars from wild and mid shelf life melons was achieved by statistical treatment of the data by principal component and variance analysis." \\ |
| [Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo var. cantalupensis). Characterization of aroma constituents in some cultivars., Aubert, C., Bourger, N., Journal of agricultural and food chemistry, Vol.52(14), 2004, 4522-4528] | [Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo var. cantalupensis). Characterization of aroma constituents in some cultivars., Aubert, C., Bourger, N., Journal of agricultural and food chemistry, Vol.52(14), 2004, 4522-4528] |
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| | "The application of SRM GC-MS/MS analysis led to the confirmation of 6Z-nonenal, 2E-nonenal and 2E,6Z-nonadienal and the unambiguous identification of 3Z-nonenyl acetate and 3Z,6Z-nonadienyl acetate in cantaloupe." More than thirty aroma-impact compounds of the cantaloupe were determined by GC-O analysis. Ethyl 2-(methylthio)-acetate (potato, fruity, green, vegetative, tomato, aldehyde) was the most intense odorant.\\ |
| | [Lin, Jianming, and Ying Wang. "Confirmation of trace level aroma-impact compounds in cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by gc-ms/ms analysis." Recent advances in the analysis of food and flavors. American Chemical Society, 2012. 41-56] |
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| "The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." \\ | "The six most important cantaloupe aroma-impact compounds determined in this study were ethyl 2-(methylthio)acetate (fruity), (Z)-3-hexenyl acetate (fruity), (Z)-3-hexen-1-ol (green), (E)-6-nonen-1-ol (creamy, sweet), γ-octalactone (sweet, lactonic), and (Z,Z)-(3,6)-nonadien-1-ol (melon)." \\ |
| [Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87–94] | [Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma. Wang, Y. and Lin, J., Flavour Fragr. J., Vol.29 (2), 2014, 87-94] |
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| {{:dsc01398k.jpg?800|}} \\ | {{:dsc01398k.jpg?800|}} \\ |
| cantaloupe, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | cantaloupe, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
