Volatile Constituents of Cucumis sativus: Differences Between Five Tropical Cultivars
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Cucumis sativus L. (cucumber), a creeping plant of the Cucurbitaceae family, is widely cultivated for its fruit. It is a tender annual with a rough, succulent, trailing stem and hairy leaves with three to five pointed lobes; the stem bears branched tendrils by which the plant can be trained on supports. Depending on the cultivar, the fruits are available in many different sizes, shapes, and colors. They range from thick, stubby little fruits (10–12 cm long) to Dutch greenhouse varieties (of up to 50 cm long). There are literally hundreds of different cultivars of C. sativus, virtually all of which can be divided into two basic types: slicing (fresh consumption) and pickling (fermented or fresh consumption). Flavor impact compounds responsible for fresh cucumber flavor are formed within seconds by enzymatic reactions that begin when tissue is disrupted [ 1]. Isolation and identification of volatile components from blended cucumber tissue has shown that ( E, Z)-nona-2,6-dienal and ( E)-non-2...
KeywordsPentadecanal Hexyl Acetate Carotenoid Cleavage Dioxygenases Mass Spectral Fragmentation Pattern Branch Chain Ester
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