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--- cucumis_sativus_l [2017/06/20 13:47]
andreas
+++ cucumis_sativus_l [2023/10/06 09:29] (aktuell)
andreas
@@ Zeile 17: / Zeile 17: @@
 "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,Z-2,6-nonadienal (47.08%), E-2-nonenal (17.39%), Z-3-nonenol (14.79%), 3-nonenal (7.32%), sample C, pentadecanal (43.47%), 9,12,15-octadecatrienal (14.52%) and 9,17-octadecadienal (12.33%). Additionally, several constituents have been isolated and identified from the dichloromethane, and methanolic extract of fruits from sample B. It was found that cucumber contained a high concentration of L-(+) lactic acid which, as a member of α-hydroxy acids (AHAs) with established use in cosmetology, could explain the traditional use of cucumber in skin treatment." \\
 [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, Vol.34(s1), 2010, 61-78]
+"... 13 aroma impact compounds were identified: (E,Z)-2,6-nonadienal, (E)-2-nonenal, hexanal, (E)-2-hexenal,
+(E)-6-nonenal, nonanal, (Z)-2-heptenal, pentanal, propanal, (E,E)-2,4-heptadienal, 1-nonanol,
+-nexanol, and (Z)-3,6-nonadien-1-ol... The (E)-2-nonenal / (E,Z)-2, 6-nonadienal ratio also decreased with fruit development, which was accompanied by an increase in ‘cucumber-like’ flavor." \\
+[Chen, Shuxia, et al. "Profiling of volatile compounds and associated gene expression and enzyme activity during fruit development in two cucumber cultivars." PloS one 10.3 (2015): e0119444.]
+**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-2,4-hexadienoic acid at peak 47
+(a tentative identification), phenyl ethyl alcohol at peak 35, 2,6-nonadienal at peak 48, and 2-dodecen-1-al at peak 49 (also a tentative identification). Based on SNIF values, trans-4-hexenoic acid was by far the
+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. "Determination of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction—Gas Chromatography—Mass Spectrometry—Olfactometry Detection." Journal of chromatographic science 38.7 (2000): 307-314]
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