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solanum_lycopersicum_l [2016/08/21 17:46]
andreas |
solanum_lycopersicum_l [2018/04/03 14:23]
andreas |
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| The headspace of tomato foliage of three cultivars Aromata, Santa Clara, and Carmen contained large amounts | The headspace of tomato foliage of three cultivars Aromata, Santa Clara, and Carmen contained large amounts |
| of β-phellandrene (48.9-58.0%), followed by limonene (9.4-13.1%), 2-carene (3.5-16.7%), and (E)- | of β-phellandrene (48.9-58.0%), followed by limonene (9.4-13.1%), 2-carene (3.5-16.7%), and β-caryophyllene (6.3-10.2%). \\ |
| β-caryophyllene (6.3-10.2%). \\ | |
| [Attraction and oviposition of Tuta absoluta females in response to tomato leaf volatiles., Proffit, M., Birgersson, G., Bengtsson, M., Reis Jr, R., Witzgall, P., Lima, E., Journal of chemical ecology, 37(6), 2011, 565-574] | [Attraction and oviposition of Tuta absoluta females in response to tomato leaf volatiles., Proffit, M., Birgersson, G., Bengtsson, M., Reis Jr, R., Witzgall, P., Lima, E., Journal of chemical ecology, 37(6), 2011, 565-574] |
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| [Changes of volatile components of tomato fruits during ripening. Fumitaka Hayase, Tae-Yung Chung, Hiromichi Kato, Food Chemistry, Volume 14, Issue 2, 1984, Pages 113-124] | [Changes of volatile components of tomato fruits during ripening. Fumitaka Hayase, Tae-Yung Chung, Hiromichi Kato, Food Chemistry, Volume 14, Issue 2, 1984, Pages 113-124] |
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| | {{:z3hexenal.jpg|Z‐3‐hexenal}} \\ (Z)-3-hexenal \\ //(green)// | {{:2isobutylisothiazol.jpg|2-isobutylthiazole}} \\ 2‐isobutylthiazole \\ //(tomato leaf-like)// | {{:damascenone.jpg|(E)-β-damascenone}} \\ (E)-β-damascenone \\ //(rose apple-like)// | {{:methional.jpg|methional}} \\ methional \\ //(potato-like)// | | | {{:z3hexenal.jpg|Z‐3‐hexenal}} \\ (Z)-3-hexenal \\ //(green)// | {{:2isobutylisothiazol.jpg|2-isobutylthiazole}} \\ 2‐isobutylthiazole \\ //(tomato leaf-like)// | {{:damascenone.jpg|(E)-β-damascenone}} \\ (E)-β-damascenone \\ //(rose apple-like)// | {{:methional.jpg|methional}} \\ methional \\ //(potato-like)// | {{hdmf.jpg| furaneol }} \\ furaneol | |
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| "AEDA and SHA-O were also applied to fresh tomatoes and tomato paste. Due to their high flavor dilution (FD)-factors, [[http://www.thegoodscentscompany.com/data/rw1441071.html|(E)-β-damascenone]], acetic acid, [[http://www.thegoodscentscompany.com/data/rw1032991.html|methional]], 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) and eugenol were the most important odorants in both samples. Differences in the FD-factors were found for (Z)-3-hexenal, which was the most important compound in fresh tomatoes, but without significance for tomato paste. After quantification by isotope dilution assays 15 compounds in concentration levels equal to those in tomato paste were dissolved in water. As the aroma of this mixture was very close to that of the original, the conclusion was drawn, that all of the odorants contributing to the aroma of tomato paste had been detected by the application of AEDA and SHA-O." \\ | "AEDA and SHA-O were also applied to fresh tomatoes and tomato paste. Due to their high flavor dilution (FD)-factors, [[http://www.thegoodscentscompany.com/data/rw1441071.html|(E)-β-damascenone]], acetic acid, [[http://www.thegoodscentscompany.com/data/rw1032991.html|methional]], 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone (sotolon) and eugenol were the most important odorants in both samples. Differences in the FD-factors were found for (Z)-3-hexenal, which was the most important compound in fresh tomatoes, but without significance for tomato paste. After quantification by isotope dilution assays 15 compounds in concentration levels equal to those in tomato paste were dissolved in water. As the aroma of this mixture was very close to that of the original, the conclusion was drawn, that all of the odorants contributing to the aroma of tomato paste had been detected by the application of AEDA and SHA-O." \\ |
