Production and stability of (E, Z)-2, 6-nonadienal, the major flavor volatile of cucumbers

Journal of Food Science

Volumn 66, Issue 2, 2001, Pages 357-361

  Buescher, R H ^a   Buescher, R W ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Cucumber flavor volatile; Nonadienal; Pickling cucumbers

Indexed keywords

2,6 NONADIENAL; ACIDIFICATION; CUCUMBER; DISTILLATION; ENDOCARP; EXOCARP; EXTRACTION; FLAVORING AGENT; FOOD PRESERVATION; FOOD STORAGE; LINOLEIC ACID; MESOCARP; PICKLING; PLANT TISSUE; STORAGE TEMPERATURE; VOLATILE AGENT;

CUCUMIS SATIVUS;

EID: 0035018677     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb11346.x     Document Type: Article

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