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The Flavor of Cucumbers
Author(s) -
FORSS D. A.,
DUNSTONE E. A.,
RAMSHAW E. H.,
STARK W.
Publication year - 1962
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1962.tb00064.x
Subject(s) - flavor , food science , chemistry , business
SUMMARY Nona‐2, 6‐dienal, non‐2‐enal, hex‐2‐enal, and three saturated aliphatic aldehydes were isolated from cucumbers. Quantitative and qualitative aspects of the flavor of nona‐2,6‐dienal and non‐2‐enal were examined.