Greening cucumber

Nonadienol is a powerful fragrance substance. It is used in fine fragrances to create refined violet odors and to impart interesting notes to other blossom compositions. In aroma compositions it is used for fresh-green cucumber notes. FCT 1982 (20) p.771. 

It is a yellow liquid with a powerful, green, cucumber-like and melon odor. It can be prepared by Darzens reaction of 6-methyl-5-hepten-2-one with ethyl chloroacetate. The intermediate glycidate is saponified and decarboxylated to yield the title compound. 

E, <()-Nona-2,6-dienal Cucumis satirns (Cucurbitaceae), JVephelium OD-R (green, cucumber,... 

Table III. Effects of BR and BA on SOD Activity in Etiolated and Greened Cucumber Cotyledons...

A synergism between IAA and BR was also described by Katsumi (72) in green cucumber hypocotyl segments, and analysis by the PEST program showed the difference between data sets for IAA alone and IAA with fixed concentrations of BR can be accounted for by a change in the parameter RAMP, suggesting that the response capacity of the tissue to IAA is enhanced by BR (8). Possible explanations for this effect could be increased numbers of receptors for IAA, amplification of the LAA-induced signal, or its transmission, increased transcription or translation rates for LAA-induced protein synthesis, decreased turnover of mRNA or proteins, increased rates of delivery of cell wall components, etc. Much more research is needed to examine these possibilities. 

Figure 3. Electron micrographs of cells from greened cucumber cotyledons pretreated with 1 fxM AFM for 6 h prior to light (600 fiE/m s, PAR) exposure.

Figure 4. Relationship between cellular damage in green cucumber cotyledon discs and PPIX accumulation caused by exposure to various concentrations of acifluorfen. Cellular damage was assayed as in Fig. 3, 1 h after exposure to light. PPIX was assayed just before exposure to light and after a 20 h incubation in darkness.

Some laboratories (64 M) have found PChlide to be the primary porphyrin to accumulate in diphenyl ether-treated tissues. In our green cucumber cotyledon disc system, we have found only PPIX levels to be increased by these herbicides (67), however, in intact cucumber seedlings (Fig. 5) and tentoxin-affected cucumber cotyledon discs ( S) we found diphenyl ether-enhanced PChlide levels. PPIX levels accumulate to many (as much as several hundred) times the control levels in herbicide-treated tissues, whereas the maximum PChlide accumulation is only four-fold that of the control. Since the metabolic block is at Protox, there is no inhibition of conversion of PChlide to Chi after exposure to light. Therefore, it seems unlikely that PChlide plays a significant part in the mechanism of action of these herbicides. Indeed, of the Chi precursors assayed, only PPIX significantly correlated with herbicidal damage caused by a several different acifluorfen/DP/ALA treatment combinations ( 7). No significant correlations were found with accumulated PChlide,... 

Table IV. Effect of 10 fM acifluorfen on accumulation of PPIX its immediate precursors in green cucumber cotyledon discs during 20 h of dark incubation. Previously unpublished data of Matsumoto and Duke.

Figure 5. Effect of various concentrations of acifluorfen on PPIX and PChlide accumulation in cotyledons of intact, green cucumber seedlings. The plants were sprayed to runoff with the herbicide in 0.5 % Tween 80 (v/v) and incubated in darkness for 12 h before assays were conducted. Previously unpublished data of Becerril and Duke.

CHC Powerful green cucumber, melon, violet leaf aldehydic with a fresh vegetable note... 

Key parsley aroma compounds were recently identified (41). The primary flavor contributors were found to include p-mentha-l,3,8-triene (terpeny, parsleylike), myrcene (metallic, herbaceous), 2-sec-butyl-3-methoxypyrazine (musty, earthy), myristicin (spicy), linalool (coriander), (Z)-6-decenal (green, cucumber), and (Z)-3-hexenal (green). 

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