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

Schieberle, Peter; Ofner, S.; Grosch, Werner

doi:10.1111/j.1365-2621.1990.tb06050.x

Cited by 159 publications

(129 citation statements)

References 18 publications

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“…In 2003, another team determined volatile components of a different species of watermelon (Citrullus lanatus) (Pino et al, 2003). The two cultivars belonging to cucumbers (Cucumis sativus) and muskmelons (Cucumis melo) were also evaluated for their potent odorants (Schieberle et al, 1990). In the context of these investigations the present study focused on hitherto unreported peal extracts of different varieties belonging to C. melo and C. lanatus.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical andin vitrototal antioxidant capacity analyses of peel extracts of different cultivars ofCucumis meloandCitrullus lanatus

Asghar

Shahzad

Nadeem

et al. 2012

Pharmaceutical Biology

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Section: Resultsmentioning

confidence: 99%

Phytochemical andin vitrototal antioxidant capacity analyses of peel extracts of different cultivars ofCucumis meloandCitrullus lanatus

Asghar

Shahzad

Nadeem

et al. 2012

Pharmaceutical Biology

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“…(2E),(6Z)-Nonadienal is produced from lipid peroxides when plant tissues are wounded (Fleming et al, 1968;Schieberle et al, 1990). This volatile dienal is a potent genotoxin that induces numerical chromosomal aberrations in mammalian cells (Dittberner et al, 1995).…”

Section: At-aer Has a Broad Substrate Spectrum For Lipid Peroxide-dermentioning

confidence: 99%

Protection against Photooxidative Injury of Tobacco Leaves by 2-Alkenal Reductase. Detoxication of Lipid Peroxide-Derived Reactive Carbonyls

et al. 2005

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Degradation of lipid peroxides leads to the formation of cytotoxic 2-alkenals and oxenes (collectively designated reactive carbonyls). The novel NADPH-dependent oxidoreductase 2-alkenal reductase (AER; EC 1.3.1.74) from Arabidopsis (Arabidopsis thaliana), which is encoded by the gene At5g16970, catalyzes the reduction of the a,b-unsaturated bond of reactive carbonyls, and hence is presumed to function in antioxidative defense in plants. Here we show that Arabidopsis AER (At-AER) has a broad substrate spectrum to biologically relevant reactive carbonyls. Besides 2-alkenals, the enzyme recognized as substrates the lipid peroxide-derived oxenes 9-oxo-octadeca-(10E),(12Z)-dienoic acid and 13-oxo-octadeca-(9E),(11Z)-dienoic acid, as well as the potent genotoxin 4-oxo-(2E)-nonenal, altogether suggesting AER has a key role in the detoxification of reactive carbonyls. To validate this conclusion by in vivo studies, transgenic tobacco (Nicotiana tabacum) plants that had 100-to 250-fold higher AER activity levels than control plants were generated. The engineered plants exhibited significantly less damage from either (1) the exogenously administered 4-hydroxy-(2E)-nonenal, (2) treatment with methyl viologen plus light, or (3) intense light. We further show that the At-AER protein fused with the Aequorea victoria green fluorescent protein localizes in cytosol and the nucleus in Bright-Yellow 2 cells. These results indicate that reactive carbonyls mediate photooxidative injury in leaf cells, and At-AER in the cytosol protects the cells by reducing the a,b-unsaturated bond of the photoproduced reactive carbonyls.

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“…However, (E,Z)-2,6-nonadienal emitted a strong cucumber-like aroma at the sniffing port, probably due to its low threshold value (0.0009-0.0025 µg l −1 ) 30 and since it is known as the unique aroma of violet leaf, 31 cucumber and muskmelon. 32 (Z)-3-Hexenal (No 47) and (E)-2-hexenal (No 48) were also identified as the key compounds contributing to the aroma of omija leaves, with a relatively high FD factor of 243. (Z)-3-Hexenal, exhibiting a green and apple-like aroma, has been identified as the most abundant volatile compound in tomato, 33 and also as the most potent aroma-active compound responsible for the green aroma in orange juice.…”

Section: Aroma-active Compounds By Sde-gc-omentioning

confidence: 99%

Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves

Zheng

Kim

et al. 2004

J Sci Food Agric

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Volatile components from leaves of Schizandra chinensis (omija), a native plant of Korea, were extracted by simultaneous distillation-extraction (SDE) and analyzed by gas chromatography-mass spectrometry (GC-MS) using two types of capillary column with different polarities (DB-5MS and DBWax). The GC-MS analysis of volatile compounds obtained by SDE revealed that germacrene D is the most abundant compound (22.6%) in omija leaves, followed by β-elemene (17.4%), (E)-2-hexenal (8.7%), and (E)-β-ocimene (7.2%). Aroma-active compounds were determined by gas chromatography-olfactometry (GC-O) using the aroma-extract-dilution analysis method. (E,Z)-2,6-Nonadienal (cucumber) was the most intense aroma-active compound due to its higher flavor-dilution factor (243-729) than any other compound. (Z)-3-Hexenal (green/apple), (E)-2-hexenal (green/fruity), and (E)-β-ocimene (wither green/grass) were also identified as important aroma-active compounds by GC-O.In addition, the volatile compounds were extracted by solid-phase microextraction (SPME), and the quantitative analysis of the SPME samples gave slightly different results, depending on the type of SPME fiber, compared with those from SDE, However, the aroma-active compounds identified in SPME were similar to those in SDE.

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

Cited by 159 publications

References 18 publications

Phytochemical andin vitrototal antioxidant capacity analyses of peel extracts of different cultivars ofCucumis meloandCitrullus lanatus

Phytochemical andin vitrototal antioxidant capacity analyses of peel extracts of different cultivars ofCucumis meloandCitrullus lanatus

Protection against Photooxidative Injury of Tobacco Leaves by 2-Alkenal Reductase. Detoxication of Lipid Peroxide-Derived Reactive Carbonyls

Analysis and characterization of aroma‐active compounds of Schizandra chinensis (omija) leaves

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