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cucumis_melo_l._subsp._melo_var._cantalupo_ser

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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 [2017/06/21 09:42] (aktuell)
andreas
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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, 8794]+[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]
  
 {{:​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
cucumis_melo_l._subsp._melo_var._cantalupo_ser.txt · Zuletzt geändert: 2017/06/21 09:42 von andreas