Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen: • melissa_officinalis_l • helichrysum_arenarium_l._moench • momordica_charantia_l • betula_pubescens_ehrh • myroxylon_balsamum_var._balsamum • thymus_algeriensis_boiss._et_reut
cucumis_sativus_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen RevisionVorhergehende Überarbeitung
Nächste Überarbeitung		Vorhergehende Überarbeitung
cucumis_sativus_l [2015/04/06 08:37] – andreascucumis_sativus_l [2024/10/02 09:22] (aktuell) – andreas
Zeile 9: Zeile 9:
 "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 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." \\
 [Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis., Schieberle, P., Ofner, S., Grosch, W,, Journal of Food Science, Vol.55(1), 1990, 93-195] [Evaluation of potent odorants in cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) by aroma extract dilution analysis., Schieberle, P., Ofner, S., Grosch, W,, Journal of Food Science, Vol.55(1), 1990, 93-195]
 +
 +{{:EZ26nonadienal.jpg|(E,Z)-2,6-nonadienal}} [[http://www.thegoodscentscompany.com/data/rw1031611.html|(E,Z)-2,6-nonadienal]]
  
 "The volatile (E,Z)-2,6-nonadienal (NDE) gives cucumber its 'fresh green' flavor and confers resistance to some bacteria and fungi. Lipoxygenase and one type of hydroperoxide lyase, 9-HPL, synthesize NDE from linolenic acid precursors. Genes encoding enzymes with 9-HPL activity are rarely found in other plants. However, cucumber contains two tandem HPL genes, one of which has been experimentally confirmed as encoding an enzyme with 9-HPL activity. The expansion of the LOX gene family and the duplicated HPL genes may be related to the high level of NDE synthesis in cucumber." \\ "The volatile (E,Z)-2,6-nonadienal (NDE) gives cucumber its 'fresh green' flavor and confers resistance to some bacteria and fungi. Lipoxygenase and one type of hydroperoxide lyase, 9-HPL, synthesize NDE from linolenic acid precursors. Genes encoding enzymes with 9-HPL activity are rarely found in other plants. However, cucumber contains two tandem HPL genes, one of which has been experimentally confirmed as encoding an enzyme with 9-HPL activity. The expansion of the LOX gene family and the duplicated HPL genes may be related to the high level of NDE synthesis in cucumber." \\
 [The genome of the cucumber, Cucumis sativus L., Huang, S., Li, R., Zhang, Z., Li, L., Gu, X., Fan, W., Miao, H., Nature genetics, Vol.41(12), 2009, 1275-1281] \\ [[http://www.nature.com/ng/journal/v41/n12/suppinfo/ng.475_S1.html]] [The genome of the cucumber, Cucumis sativus L., Huang, S., Li, R., Zhang, Z., Li, L., Gu, X., Fan, W., Miao, H., Nature genetics, Vol.41(12), 2009, 1275-1281] \\ [[http://www.nature.com/ng/journal/v41/n12/suppinfo/ng.475_S1.html]]
  
-"The volatiles of three Greek cucumber cultivars (Cucumis sativus L.) were analyzed by gas chromatography and mass spectrometric detection. Twenty-one components were identified. The major components from each sample were found to be: sample A, Z-6-nonenol (61.54%), E-2-nonenal (6.98%), sample B, E,Z-2,6-nonadienal (47.08%), E-2-nonenal (17.39%), Z-3-nonenol (14.79%), 3-nonenal (7.32%), sample C, pentadecanal (43.47%), 9,12,15-octadecatrienal (14.52%) and 9,17-octadecadienal (12.33%). Additionally, several constituents have been isolated and identified from the dichloromethane, and methanolic extract of fruits from sample B. It was found that cucumber contained a high concentration of L-(+) lactic acid which, as a member of a-hydroxy acids (AHAs) with established use in cosmetology, could explain the traditional use of cucumber in skin treatment." \\+"The volatiles of three Greek cucumber cultivars (Cucumis sativus L.) were analyzed by gas chromatography and mass spectrometric detection. Twenty-one components were identified. The major components from each sample were found to be: sample A, Z-6-nonenol (61.54%), E-2-nonenal (6.98%), sample B, E,Z-2,6-nonadienal (47.08%), E-2-nonenal (17.39%), Z-3-nonenol (14.79%), 3-nonenal (7.32%), sample C, pentadecanal (43.47%), 9,12,15-octadecatrienal (14.52%) and 9,17-octadecadienal (12.33%). Additionally, several constituents have been isolated and identified from the dichloromethane, and methanolic extract of fruits from sample B. It was found that cucumber contained a high concentration of L-(+) lactic acid which, as a member of α-hydroxy acids (AHAs) with established use in cosmetology, could explain the traditional use of cucumber in skin treatment." \\
 [Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars., Sotiroudis, G., Melliou, E., Sotiroudis, T.G., Chinou, I., Journal of Food Biochemistry, Vol.34(s1), 2010, 61-78] [Chemical analysis, antioxidant and antimicrobial activity of three Greek cucumber (Cucumis sativus) cultivars., Sotiroudis, G., Melliou, E., Sotiroudis, T.G., Chinou, I., Journal of Food Biochemistry, Vol.34(s1), 2010, 61-78]
 +
 +"The odoriferous principle of freshly cut cucumbers is a mixture of (2E,6Z)-nona-2,6-dien-1-ol and (2E,6Z)-nona-2,6-dienal, and both compounds have also been found in a number of vegetables such as Spanish pepper, as well as in potato chips and other fat-containing products including various meats." \\
 +[Scent and Chemistry, Günther Ohloff, Wilhelm Pickenhagen, Philip Kraft, Wiley-VCH, 2012, 279] 
 +
 +"... 13 aroma impact compounds were identified: (E,Z)-2,6-nonadienal, (E)-2-nonenal, hexanal, (E)-2-hexenal,
 +(E)-6-nonenal, nonanal, (Z)-2-heptenal, pentanal, propanal, (E,E)-2,4-heptadienal, 1-nonanol,
 +1-nexanol, and (Z)-3,6-nonadien-1-ol... The (E)-2-nonenal / (E,Z)-2, 6-nonadienal ratio also decreased with fruit development, which was accompanied by an increase in ‘cucumber-like’ flavor." \\ 
 +[Chen, Shuxia, et al. "Profiling of volatile compounds and associated gene expression and enzyme activity during fruit development in two cucumber cultivars." PloS one 10.3 (2015): e0119444.]
 +
 +**fermented cucumber (pickle)** \\
 +"The present study compares volatiles and semivolatiles in a typical fermented cucumber brine sample... The seven odorants with the largest SNIF values were (from highest to lowest) trans-4-hexenoic acid with a peak number of 36, cis-4-hexenoic acid at peak 37, 2-heptanol at peak 43, cis-2,4-hexadienoic acid at peak 47
 +(a tentative identification), phenyl ethyl alcohol at peak 35, 2,6-nonadienal at peak 48, and 2-dodecen-1-al at peak 49 (also a tentative identification). Based on SNIF values, trans-4-hexenoic acid was by far the
 +most powerful odorant observed in the brine sample. The trans-4-hexenoic acid and cis-4-hexenoic acid were detected by all panelists and were the only odorants characterized as definitely similar to the aroma of the brine sample. One other odorant that was observed in many samples of brine but not in the one studied here was phenyl acetaldehyde." \\
 +[Marsili, R. T., and N. Miller. "Determination of Major Aroma Impact Compounds in Fermented Cucumbers by Solid-Phase Microextraction—Gas Chromatography—Mass Spectrometry—Olfactometry Detection." Journal of chromatographic science 38.7 (2000): 307-314] 
  
 ---- ----
  
-Cucurbitacin C as strongly bitter component of C.sativus shows a threshold value of less than 0.1ppm. \\+[[http://pubchem.ncbi.nlm.nih.gov/compound/cucurbitacin_c| 
 +Cucurbitacin C]] as strongly bitter component of C.sativus shows a threshold value of less than 0.1ppm. \\
 [Cucurbitacin C - Bitter Principle in Cucumber Plants., Horie, H., Ito, H., Ippoushi, K., Azuma, K., Sakata, Y., Igarashi, I., Japan Agricultural Research Quarterly: JARQ, Vol.41(1), 2007, 65-68]  [Cucurbitacin C - Bitter Principle in Cucumber Plants., Horie, H., Ito, H., Ippoushi, K., Azuma, K., Sakata, Y., Igarashi, I., Japan Agricultural Research Quarterly: JARQ, Vol.41(1), 2007, 65-68] 
  
Zeile 24: Zeile 41:
 [Biosynthesis, regulation, and domestication of bitterness in cucumber., Shang, Y., Ma, Y., Zhou, Y., Zhang, H., Duan, L., Chen, H., Huang, S., science, Vol.346(6213), 2014, 1084-1088] [Biosynthesis, regulation, and domestication of bitterness in cucumber., Shang, Y., Ma, Y., Zhou, Y., Zhang, H., Duan, L., Chen, H., Huang, S., science, Vol.346(6213), 2014, 1084-1088]
  
-{{:gurke.jpg?500}} \\+{{:gurke.jpg?600}} \\
 Fuchs, L., New Kreüterbuch, t. 398 (1543) \\ Fuchs, L., New Kreüterbuch, t. 398 (1543) \\
 [[http://plantgenera.org/species.php?id_species=297394]] [[http://plantgenera.org/species.php?id_species=297394]]
  
 +{{:dsc05693k.jpg?600}} \\
 +Fruiting cucumber, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska
cucumis_sativus_l.1428309454.txt.gz · Zuletzt geändert: 2015/04/06 08:37 von andreas
Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki