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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Letzte Überarbeitung Beide Seiten der Revision | ||
cucumis_sativus_l [2017/06/20 13:47] andreas |
cucumis_sativus_l [2022/01/07 12:49] andreas |
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"The volatiles of three Greek cucumber cultivars (Cucumis sativus L.) were analyzed by gas chromatography and mass spectrometric detection. Twenty-one components were identified. The major components from each sample were found to be: sample A, Z-6-nonenol (61.54%), E-2-nonenal (6.98%), sample B, E, | "The volatiles of three Greek cucumber cultivars (Cucumis sativus L.) were analyzed by gas chromatography and mass spectrometric detection. Twenty-one components were identified. The major components from each sample were found to be: sample A, Z-6-nonenol (61.54%), E-2-nonenal (6.98%), sample B, E, | ||
[Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars., Sotiroudis, G., Melliou, E., Sotiroudis, T.G., Chinou, I., Journal of Food Biochemistry, | [Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars., Sotiroudis, G., Melliou, E., Sotiroudis, T.G., Chinou, I., Journal of Food Biochemistry, | ||
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+ | **fermented cucumber (pickle)** \\ | ||
+ | "The present study compares volatiles and semivolatiles in a typical fermented cucumber brine sample... The seven odorants with the largest SNIF values were (from highest to lowest) trans-4-hexenoic acid with a peak number of 36, cis-4-hexenoic acid at peak 37, 2-heptanol at peak 43, cis-2, | ||
+ | (a tentative identification), | ||
+ | most powerful odorant observed in the brine sample. The trans-4-hexenoic acid and cis-4-hexenoic acid were detected by all panelists and were the only odorants characterized as definitely similar to the aroma of the brine sample. One other odorant that was observed in many samples of brine but not in the one studied here was phenyl acetaldehyde." | ||
+ | [Marsili, R. T., and N. Miller. " | ||
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