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EVALUATION OF POTENT ODORANTS IN CUCUMBERS (CUCUMIS-SATIVUS) AND MUSKMELONS (CUCUMIS-MELO) BY AROMA EXTRACT DILUTION ANALYSIS

被引：144
作者：
SCHIEBERLE, P
OFNER, S
GROSCH, W
机构：
[1] Deutsche Forschungsanstalt Fuer Lebensmittelchemie, Garching, D-8046
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb06050.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The volatile components of cucumbers and muskmelons were analyzed by a technique which reveals the odorants having the highest odor units (ratio of the concentration to the odor threshold). (E/Z)‐2,6‐Nonadienal, followed by (Z)‐2‐nonenal and (E)‐2‐nonenal were the most significant odorants of cucumbers. The flavor of muskmelons was more complex. Methyl 2‐methylbutanoate, (Z)‐3‐hexenal, (E)‐2‐hexenal, and ethyl 2‐methylpropanoate were identified as the primary odorants. Copyright © 1990, Wiley Blackwell. All rights reserved
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页码：193 / 195
页数：3
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