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March 1, 2001Journal of Food Science

Production and Stability of (E, Z)‐2, 6‐Nonadienal, the Major Flavor Volatile of Cucumbers

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Authors

RBRon BuescherRBR. W. BuescherBennett College

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Buescher et al. (2001) studied this question.

synapsesocial.com/papers/6a9c64fd3a405cc3ac5d28b9https://doi.org/10.1111/j.1365-2621.2001.tb11346.x
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Retro‐aldol degradations of unsaturated aldehydes: Role in the formation ofc4‐heptenal fromt2,c6‐nonadienal in fish, oyster and other flavors1987 · 91 citations
  2. 2The Flavor of Cucumbers1962 · 130 citations
  3. 3Lipid Alterations During the Fermentation of Dill Pickles1964 · 8 citations