| [Volatile constituents of uncooked rhubarb (//Rheum rhabarbarum// L.) stalks. Dregus, M., Engel, K. H., Journal of agricultural and food chemistry, Vol.51(22), 2003, 6530-6536] | [Volatile constituents of uncooked rhubarb (//Rheum rhabarbarum// L.) stalks. Dregus, M., Engel, K. H., Journal of agricultural and food chemistry, Vol.51(22), 2003, 6530-6536] |
| |{{:hex2enoicacid.jpg|(E)-2-hexenoic acid}} \\ (E)-2-hexenoic acid \\ (cheesy acidic honey)|{{:hex3enoicacid.jpg|(E)-3-hexenoic acid}} \\ [[http://www.thegoodscentscompany.com/data/rw1027611.html|(E)-3-hexenoic acid]] \\ (cheesy fatty fruity)| | |{{:hex2enoicacid.jpg|(E)-2-hexenoic acid}} \\ (E)-2-hexenoic acid \\ (cheesy acidic honey)|{{:hex3enoicacid.jpg|(E)-3-hexenoic acid}} \\ [[http://www.thegoodscentscompany.com/data/rw1027611.html|(E)-3-hexenoic acid]] \\ (cheesy fatty fruity)| {{:methyl2r_butanoicacid.png|(R)-2-methylbutanoic acid}} \\ (R)-2-methylbutanoic acid \\ (cheesy sweat)|{{:methyl2s_butanoicacid.png|(S)-2-methylbutanoic acid}} \\ (S)-2-methylbutanoic acid \\ (pleasant, sweet, fruity)| |
| Enantiomeric ratios (R:S) of the rhubarb stalk volatiles 2-methylbutanol, 4-methylhexanol, and 2-methylbutanoic acid were on average (80:20), (90:10), and (65:35) respectively. Odours have been described as follows: (S)-2-methylbutanol (ethereal, fresh), (R)-2-methylbutanol (fermented, fatty, musty), (S)-4-methylhexanol (spicy, nutty, slightly green, sour), (R)-4-methylhexanol (green fatty, nut- and carrotlike), (S)-2-methylbutanoic acid (pleasant, sweet, fruity), (R)-2-methylbutanoic acid (cheesey, sweat), (R)- and (S)-4-methylhexanoic acid (both acidic, fatty). \\ | Enantiomeric ratios (R:S) of the rhubarb stalk volatiles 2-methylbutanol, 4-methylhexanol, and 2-methylbutanoic acid were on average (80:20), (90:10), and (65:35) respectively. Odours have been described as follows: (S)-2-methylbutanol (ethereal, fresh), (R)-2-methylbutanol (fermented, fatty, musty), (S)-4-methylhexanol (spicy, nutty, slightly green, sour), (R)-4-methylhexanol (green fatty, nut- and carrotlike), (S)-2-methylbutanoic acid (pleasant, sweet, fruity), (R)-2-methylbutanoic acid (cheesey, sweat), (R)- and (S)-4-methylhexanoic acid (both acidic, fatty). \\ |
