Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis

摘要

ABSTRACTThe 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