The Flavor of Cucumbers

Forss, D. A.; Dunstone, E. A.; Ramshaw, E. H.; Stark, William S.

doi:10.1111/j.1365-2621.1962.tb00064.x

Cited by 126 publications

(65 citation statements)

References 8 publications

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“…Different letters represent significant differences (P<0.05) between the mean numbers of flies caught (ANOVA, followed by Tukey's HSD) and Wasternack 2002), and have been found previously in both fresh and fermented cucumbers (Kemp et al 1974;Zhou and McFeeters 1998). The predominant volatile isolated from fresh blended cucumber is E2Z6-9:al, which is also the most important compound in producing the characteristic cucumber smell perceived by humans (Forss et al 1962;Schieberle et al 1990). Interestingly, several LOX pathway derivatives, or close analogs, have been implicated previously in melon fly attraction.…”

Section: Discussionmentioning

confidence: 95%

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Siderhurst

Jang

2010

J Chem Ecol

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The melon fly, Bactrocera cucurbitae (Coquillett), is a serious crop pest throughout the Asia Pacific sub-continent and Southeast Asia, causing damage to tree fruits, cucurbits, and related crops. Attractants for female melon flies are of particular interest as they could be used in control tactics to reduce pest levels. Previous work has shown that freshly sliced cucumbers are attractive to female melon flies, but the compounds responsible for this attraction were not identified. The objective of the present study was to create a synthetic lure for female B. cucurbitae based on its close association with Cucurbitaceae. Coupled gas chromatography-electroantennogram detection (GC-EAD) analysis of fresh and aged puréed cucumbers identified 31 compounds that were detected by females. Compounds that elicited EAD responses initially were screened as single components in glass McPhail traps in outdoor rotating olfactometer experiments. Four criteria were used to select compounds for testing in blends: a) strength of EAD response elicited; b) amount of compound present; c) relative attractiveness of a single compound; and d) compound novelty to Cucurbitaceae. Several synthetic blends attracted significant numbers of females in outdoor rotating olfactometer experiments; a nine-component blend (lure #7) was the most attractive. Field captures of female B. cucurbitae in traps baited with lure #7 were twice those in traps baited with Solulys protein bait. Besides having a female-biased attraction, this lure may have several advantages over protein baits: it can be used with a dry trap, is long lasting, and it captured low numbers of non-target species. Possible applications of this lure include trapping (for detection and/or monitoring/delimitation) and control/eradication (e.g., mass trapping, attract-and-kill, or as an attractant for existing protein insecticide bait sprays such as GF-120).

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Section: Discussionmentioning

confidence: 95%

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Siderhurst

Jang

2010

J Chem Ecol

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“…In general, the relative percentage of aldehyde compounds decreased as fruit growth progressed, and there were more esters and acetates recovered from mature fruits. In the very beginning, (E,Z)-2,6-nonadienal and (E)-2-nonenal commanded an overwhelming majority (totally higher than 80%), and they are reported as the first and second major components contributed to the pleasant odor in cucumber (Cucumis sativus L.), respectively (Forss et al, 1962;Schieberle et al, 1990). In fact, not only did 17 DAP fruits smell like cucumber, but also tasted like cucumber.…”

Section: Research Reportmentioning

confidence: 96%

Aroma volatile changes of netted muskmelon (Cucumis melo L.) fruit during developmental stages

Lim

Hong

et al. 2011

Hortic. Environ. Biotechnol.

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Aroma volatile changes of netted muskmelons (Cucumis melo L. cv. Earl's Together) during growth, maturation and ripening stages were investigated in relation to ethylene and respiration production. While melons exhibited a small respiration peak 48 days after pollination (DAP), ethylene production was negligible throughout the developmental stages. Thus, this cultivar should be classified as a non-climacteric type. Using headspace SPME, 27 aroma volatile compounds were identified (10 esters, 8 aldehydes, 7 alcohols, 1 sulfur compound and 1 terpene). Among them, (Z)-6-nonenal, nonanal, (E,Z)-2,6-nonadienal and (E)-2-nonenal were largely and mainly found in immature fruits, and they were still major to the later stages. However, from 45 DAP many esters appeared and their percentages increased as fruits were ripening. Two major ester formation genes, alcohol dehydrogenase and alcohol acyl transferase transcriptions were up-regulated to some extent. For that reason, it may be possible to form ester compounds in non-climacteric melons through ethylene independent pathways.

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“…This odorant is well recognized as the character-impact compound of cucumber. [39] Our work revealed that it is also the most impactful compound of honeydew melon aroma. Odorants S and V showed the second highest FD factor; they respectively imparted fresh and sweet-fl oral characters to honeydew melon aroma.…”

Section: Aroma Extract Dilution Analysis Of Honeydew Melonmentioning

confidence: 96%

Analysis of honeydew melon (Cucumis melo var. inodorus) flavour and GC–MS/MS identification of (E,Z)‐2,6‐nonadienyl acetate

Perry

Wang

Lin

2009

Flavour & Fragrance J

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Although melon aromas have been extensively analysed, to our knowledge no GC-O investigations have been published on honeydew melon. An aroma extract of honeydew melon (Cucumis melo var. inodorus) was obtained by hydrodistillation under vacuum followed by solid-phase extraction, and analysed by GC-MS/O and GC-MS. Forty-two volatiles were positively identifi ed, seven of which are reported for the fi rst time in melon. The major volatiles were mostly saturated and unsaturated C9 alcohols and aldehydes. The levels of the corresponding acetates were too low to be detected by classical GC-MS analysis. However, using a sensitive and selective GC-MS/MS method, (E,Z)-2,6-nonadienyl acetate was identifi ed for the fi rst time in melon. Aroma extract dilution analysis (AEDA) of the extract revealed that (E,Z)-2,6-nonadienal was the most impactful compound of honeydew melon. AEDA results also showed that (Z,Z)-3,6-nonadien-1-ol and phenylethyl alcohol imparted fresh and sweet-fl oral characters, respectively, to honeydew aroma.

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The Flavor of Cucumbers

Abstract: 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.

Cited by 126 publications

References 8 publications

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Cucumber Volatile Blend Attractive to Female Melon Fly, Bactrocera cucurbitae (Coquillett)

Aroma volatile changes of netted muskmelon (Cucumis melo L.) fruit during developmental stages

Analysis of honeydew melon (Cucumis melo var. inodorus) flavour and GC–MS/MS identification of (E,Z)‐2,6‐nonadienyl acetate

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