Unterschiede

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--- cucumis_melo_l._subsp._melo_var._cantalupo_ser [2025/01/18 09:59] – andreas
+++ cucumis_melo_l._subsp._melo_var._cantalupo_ser [2025/06/28 08:56] (aktuell) – andreas
@@ Zeile 19: / Zeile 19: @@
 [Lin, Jianming, and Ying Wang. "Confirmation of trace level aroma-impact compounds in cantaloupe (Cucumis melo L. var. cantalupensis Naudin) by gc-ms/ms analysis." Recent advances in the analysis of food and flavors. American Chemical Society, 2012. 41-56]
-|{{:EZ26nonadienal.jpg|(E,Z)-2,6-nonadienal}} \\ [[http://www.thegoodscentscompany.com/data/rw1031611.html|(E,Z)-2,6-nonadienal]] | {{et_2methioacetate.png|ethyl 2-(methylthio)acetate}} \\ ethyl 2-(methylthio)acetate|
+|{{:zz36nonadien1ol.jpg|(Z,Z)-3,6-nonadien-1-ol}} \\ (Z,Z)-3,6-nonadien-1-ol |{{:EZ26nonadienal.jpg|(E,Z)-2,6-nonadienal}} \\ [[http://www.thegoodscentscompany.com/data/rw1031611.html|(E,Z)-2,6-nonadienal]] | {{et_2methioacetate.png|ethyl 2-(methylthio)acetate}} \\ ethyl 2-(methylthio)acetate|
 "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)." \\