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--- cucumis_sativus_l [2023/10/06 07:29] – andreas
+++ cucumis_sativus_l [2024/10/02 09:22] (aktuell) – andreas
@@ Zeile 17: / Zeile 17: @@
 "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]
+"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,