Melon flavor

Scales reportedly used by the oil industry combine intensity and quality characteristics in one scale. For example, oil with a weak melon flavor is rated as a 5, whereas oil with a weak painty flavor is rated as a 4. These scales are not recommended because information cannot be accurately captured using scales of this nature. 

Melon flavor The typical M. f. of the various sorts are due to secondary flavor compounds from the degradation of linolic and linolenic acids, e.g., hexenals, (Z)-6-nonenal (see alkenals), (Z,Z)-3,6-nonadien-I-ol (C9H16O, Mr 140.23, CAS [53046-97-2], water melon odor), (Z,Z)-3,6-nonadienyl acetate (C, H,g02, Mr 182.26, CAS [130049-88-2]), and (Z)-l,5-octadien-3-one (see tea flavor). Sweet melon (muskmelon Cu-cumis melo) also contains fruit esters, especially 2-methylbutanoates, alkanolides, anisaldehyde, eugenol, and some (methylthio)carboxylates with sensory relevance. ... 

Z,2)-3,6-Nenadien-l 4l, (2 3,6Hionadtenyi acetate see fruit flavors (melon flavor). 

The major source of lycopene is tomato products but it also occurs in water melons, guavas, pink grapefruit, and in small quantities in at least 40 plants.14 The structure of lycopene is shown in Fig. 8.2. It is a long chain conjugated hydrocarbon and its structure suggests that it would be easily oxidized in the presence of oxygen and isomerized to cis compounds by heat. Both of these reactions occur in purified solutions of lycopene but in the presence of other compounds normally present in tomatoes, lycopene is more stable. Actually the absorption of lycopene in the human gut is increased by heat treatment probably because the breakdown of the plant cells makes the pigment more accessible. Preparations from tomatoes are widely used in pizza, pasta, soups, drinks and any product compatible with the flavor and color of tomatoes. 

Cucumbers, zucchini, and summer squashes are eaten young and picked regularly to maintain the supply. They tend to have a mild flavor. Melons are picked when ripe, and pumpkins and winter squashes are left to mature on the plant, to develop a tough skin for storage (see also p.271). Some are bland and watery while others develop sweet, rich, densely textured flesh—excellent as a roasted vegetable and for soups and stews. 

The overwhelming consideration in regard to lipid deterioration is the resulting off-flavors. Aldehydes, both saturated and unsaturated, impart characteristic off-flavors in minute concentrations. Terms such as painty, nutty, melon-like, grassy, tallowy, oily, cardboard, fishy, cucumber, and others have been used to characterize the flavors imparted by individual saturated and unsaturated aldehydes, as well as by mixtures of these compounds. Moreover, the concentration necessary to impart off-flavors is so low that oxidative deterioration need not progress substantially before the off-flavors are detectable. For example, Patton et al (1959) reported that 2,4-decadienal, which imparts a deep-fried fat or oily flavor, is detectable in aqueous solution at levels approaching 0.5 ppb. 

To fully enjoy this salad, wait until the time of year when honeydew melons and avocados are in season and are most juicy, sweet, and flavorful. 

Melon, Cucumis melo, is a member of the Cucurbitaceae family and grows best in tropical regions. The pulp of the fruit has pleasant flavor and taste, and the seeds are generally treated as waste however, medicinal effects have been reported for the seeds (24, 25). Hexane-extracted seed oil of Cucumis melo hybrid AF-522 was determined to contain 64 g of linoleic acid per 100 g of total fatty acids (Table 4) (24). Significant amounts of oleic, palmitic, and stearic acids were also detected in the melon seed oil. The specific gravity (28°C), refractive index (28°C), and iodine value of the seed oil were 0.9000, 1.4820, and 112, respectively, under the experimental conditions (24). Earlier in 1986, Lazos (25) extracted the oil from Cucumis melo seeds and examined its physicochemical properties (25). Linoleic acid was the primary fatty acid and accounted for 64.6% of the total fat (w/w), along with 20.1% oleic acid, and 14.7% total saturated fatty acids (Table 4). Iodine value and refractive index (40°) of the seed oil were 124.5 and 1.4662, respectively. 

The anecdotal and increasingly scientifically confirmed evidence that tree/vine ripened fhiit has the best flavor quality is clearly confirmed for melons. The results demonstrate that for the melons utilized in this study (cv Makdimon) the harvest time window available to harvest fhiit of maximum quality is quite small, two to three days at most, and that the penalty for premature harvest is high because of the greatly diminished values for total sugars, total volatiles and pH, to name but a few parameters of known sensory importance. Unfortunately, fruit picked at full maturity especially the highly aromatic cultivars such as cv. Makdimon tends to have a short shelf life which inhibits their commercial acceptance. 

It is characterized by a pear note contributing to the undesirable off-flavor. It is also described with apple, melon green flavor notes (Chemisis, 1999). 

Pumpkins (Cucurbita pepo) are a member of the family Cucurbitaceae which includes squashes, melons, pumpkins and cucumbers. Pun kins are of New World origin and are believed to have been important in the diet of aboriginal Americans. The flavor composition of the Cucurbits has received little attention though other members of the Cucurbitaceae have been investigated. For exan le, the carbonyl compounds of fresh cucumbers (Cucumis sativus) were studied almost 20 years ago ( ). 

Products and Uses An additive in beverages, ice creams, ices, bakery products, and puddings. It occurs naturally in anise, flowers, oils, and roses. Used as apricot, banana, melon, and berry flavoring. 

Occurrence E)-2-A. Cg-C,3 in citrus oils, especially bitter orange, Cg also in guava and ginger aromas, C, in bread, cucumber, carrot (see vegetable flavors) and rice flavor, c,o in coriander oil, butter, chicken and guava aroma, C,2 in coriander oil, peanut and meat flavor. (Z)-4-Heptenal is found, among others, in "butter, seafood and tea flavor, (Z)-3- and (Z)-6-nonenal in cucumber, melon and fish aroma, and (Z)-4-decenal in calamus oil and Citrus junos oil. ... 

E,Z)-2,6-N. (violet leaf aldehyde) bp. 88 °C (1.3 kPa), LD50 (rat p.o.) >5 g/kg fatty-green odor of violet leaves in which it was first detected in 1925, ( ,Z)-structure assigned in 1944. It also occurs in vegetable flavors ( impact compound in cucumber), fruit flavors (guava, melon, mango), meat, and seafood flavors. For synthesis, see Lit.. ... 

E,E)-2,4-N. bp. 90 °C (0.8 kPa), fatty-oily odor, is also found in guava, melon, and chicken meat flavors. ... 

ChHhOj, Mr 194.23, hot-tasting crystals, mp. 40°C, bp. 187 -188 °C (1.9 kPa). Z. is the pungent (hot) flavor principle in the oleoresin of ginger. 4-(4-hydroxy-phenyl)-2-butanone rheosmin, raspberry ketone, frambinone), CioHuOj, Mr 164.20, needles, mp. 82 C, is a component of raspberry flavor. It acts as a kairo-mone on the melon fly Dacus cucurbitae and related species. It is used as a flavor substance. 

Hazardous Decomp. Prods. Heated to decomp., emits acrid smoke and irritating fumes Uses Artificial cognac flavor synthetic flavoring agent in liqueurs, artificial essences, fruity soft drinks, and pharmaceuticals fragrance in cosmetics Features Berry, melon, peach, pineapple, plumlike flavor... 

Classification Aliphatic ketone Empirical C7H14O Formula CH3(CH2)3COC2H5 Properties Colorless liq. powerful green fatty fruity odor melon banana flavor sol. in alcohol, diethyl ether misc. with ether pract. insol. in water m.w. 114.19 dens. 0.818 (20/4 C) m.p. -39 C b.p. 145-148 C flash pt. 38 C ref. index 1.409 (20 C) Toxicology ACGIH TLV/7WA 50 ppm in air LD50 (oral, rat) 2760 mg/kg LCLo (inh., rat, 4 h) 2000 ppm mod. toxic by ing. and inh. skin and eye irritant TSCA listed... 

Uses Fragrance flavor, pulpiness enhancer in pineapple, melon, apple, and tropical flavors Regulatory DOT nonregulated AlCS, China, Canada DSL, ECL, EINECS, ENCS, PICCS listed Manuf./Distrib. Aldrich http //www.sigma-aldrich.com] Bedoukian Research http //www.bedoukian.com] Grau Aromatics http //www.grau-aromatics.de] ICN Biomed. Research Prods, http //www.icnbiomed.com] Oxford Chems. Ltd... 

Properties Colorless liq. sol. in alcohol, oils insol. in water m.w. 144.26 dens. 0.827 b.p. 193-194 C flash pt. 180 F ref. index 1.426-1.432 Uses Synthetic flavoring agent in foods, pharmaceuticals Features Melon-like flavor Regulatory FEMA GRAS Manuf./Distrib. Advanced Synthesis Tech. http //www.advancedsynthesis.com, Aldrich http //www.sigma-aldrich.com, Fluka http //WWW. sigma-aidrich. com... 

Acrylamide Aluminum orthophosphate Calcium hydroxide Chlorine C20-40 pareth-3 C20-40 pareth-10 C20-40 pareth-40 C30-50 pareth-3 C30-50 pareth-10 C40-60 pareth-3 C40-60 pareth-10 Sodium carbonate Sulfur pulp/paper additive PEG-4 dicocoate pulpiness enhancer, apple cis-3-Hexenyl hexanoate pulpiness enhancer, melon cis-3-Hexenyl hexanoate pulpiness enhancer, pineapple cis-3-Hexenyl hexanoate pulpiness enhancer, tropical flavoring agents cis-3-Hexenyl hexanoate pulping, paper... 

It has long been recognized that unsaturated fatty acids are the source of volatile compounds with characteristic odors in various plants, e.g., the so-called leaf alcohols and aldehydes and the flavor of cucurbitaceous fruits (cucumbers, melons, etc.). Evidence that these compounds were formed by enzymatic reactions had accumulated (see Eriksson, 1975), but the enzymatic pathways have only recently been identified. 

Synonyms 4-hydroxy-3-methoxybenzaldehyde 3-methoxy-4-hydroxybenzaldehyde methylprotocatechuic aldehyde vanillic aldehyde vanillaldehyde hydroxy-3-methoxybenzaldehyde Lure-N-Kill fly tape methoxy-4-hydroxybenzaldehyde Uses flavoring agent in beverages, confectionery, foods, galenicals in perfumery and pharmaceuticals chemical reagent some perfumery uses (passion fruit dmond pear confectionary flavors melon) natural occurrence (clove bud oil)... 

Florhydral possesses a fresh floral and melon odor. It is reminiscent of the flavoring qualities found in convallaria majalis (commonly known as lily-of-the valley or muguet) and linden blossom. It has a threshold odor of 0.07 ngl and may be used to improve the floral character of an aroma composition by adding a watery or dewy quality. With its floral, fresh, trendy, and natural odor, it conveys together with other aroma compounds the perfume Good life woman (Davidoff, 1999), the typical fresh, marine, and ozonic touch. In citrus products it enhances the intensity with significant effects on the freshness. (-H)-Florhydral was found to be a much more powerful odorant than its (-)-enantiomer, which would encourage the further search for an improved asymmetric version of the hydroformylation [163]. 

Because of their structural diversity, the C-9 compounds occupy first place among the aliphatic alcohols and carbonyl compounds. Cucumber 164, 296, 619) and various melon fruits 293, 294, 297, 298) seem to be particularly rich in derivatives having this number of carbon atoms. In addition to nonanal and the corresponding alcohol, their unsaturated analogs (16) to (25) were also found in these Cucurbitaceae fruits. ( ,Z)-2,6-Nonadienal (23) and ( )-2-nonenal (17) constitute the organoleptic principle for cucumber flavor Cucumis sativus L.) (164, 296). Although it is present in a concentration of only 0.9 ppb (about 45 times its threshold value) (295), (Z)-6-nonenal (21) is the essential... 

This is a variety (Citroides) of watermelon that is not as palatable as the commonly used varieties of the fruit because it has a hard white flesh. However, the rind may be candied or pickled. It is noteworthy that the candied citron sold in many American stores is often made from the citron melon rather than from the peel of the citrus fruit citron, which is much more expensive and has a more distinctive flavor. 

Orange sections go well with other, more bland-flavored fruits such as apples, apricots, avocados, bananas, blueberries, cherries, figs, melons, peaches, and pears. It might also be a good idea to add some orange juice to the fruit mixtures to prevent cut pieces of certain fruits from darkening. 

Green-note compounds are responsible of the fresh, green odor of cut leaves and are important components of the flavor of fruits and vegetables, such as apples, cherries, kiwifruits, raspberries, strawberries, and tomatoes. They include six-carbon aldehydes and alcohols, such as (2 )-hexenal (leaf aldehyde) and (3Z)-hexenol (leaf alcohol). Nine-carbon aldehydes and alcohols, which are found in the aroma of cucumbers and melons, are also considered green-note compounds. 

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