Linoleic and linolenic acid as precursors of the cucumber flavor |
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| Authors: | Werner Grosch Jorg M. Schwarz |
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| Affiliation: | (1) Deutsche Forschungsanstalt fur Lebensmittelchemie, 8000, Munchen 23, Leopoldstr. 175;(2) Institut fur Lebensmittelchemie, TU Berlin, Berlin, Germany |
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| Abstract: | Cucumber homogenates were incubated with14C-linolenic and14C-linoleic acid. Of the radioactivity, 0.3% was recovered in the fraction of flavor active aldehydes. The distribution of the specific racioactivity indicated that propanal,trans-2-hexenal andtrans-2,cis-6-nonadienal are related to 18∶3 and hexanal andtrans-2-nonenal to 18∶2. A pathway for the development of these compounds is discussed. |
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