Watermelon flavor

Flavor. One of the most important palatability parameters for edible fats and oils users is flavor. Generally, the flavor of an edible oil product should be completely bland, so that it can enhance the food product s flavor rather than contribute its own. Cottonseed oil is well known for its initial bland flavor and the nutty flavor it develops with oxidation. It has been used as the standard for comparison with other oils for both flavor and odor. The nutty flavor developed with oxidation is more pleasant than the oxidized flavor of some of the other oils in the oleic linoleic classifications for example, soybean oil reverts to a painty, green, watermelon type flavor with oxidation. Another major cause of off-flavors in food oils is hydrolysis. The free fatty acids liberated with hydrolysis have a distinct flavor and odor that are more disagreeable when the fatty acid chain length is shorter than 14 carbons. Cottonseed... 

People around the world enjoy Africa s culinary contributions. These include the peanut Arachis hypogaea, Fabaceae), yam (Dioscorea spp., Dioscoreaceae), watermelon Citrullus lanatus, Cucurbitaceae), okra Abelmoschus esculentus, Malvaceae) and many other foods and flavors. In North America and in many other parts of the world there is little recognition of the many contributions that Africa has made to modem culture, i.e., perhaps beyond the domain of etlmobotanists and pharmacognosists. 

When mushroom homogenates were incubated with surimi, enhanced plant-like aromas somewhat reminiscent of oysters were produced, and this treatment also resulted In the masking of some of the fish-like aromas of the surimi. Cucumber homogenates developed strong cucumber, cardboard-like aromas which appear to be contributed principally by 2-nonenal and 2,6-nonadienal. As a result, the cucumber homogenates caused undesirable and unbalanced aromas that did not suppress unpleasant fishiness. Watermelon fruit extracts behaved similarly, and also provided unbalanced sweet aromas to surimi. Tests to date have been limited to short-term incubations of crude enzyme preparations with surimi. Further exploration of more purified and controlled plant-based flavor-generating enzyme systems for the production of fresh seafood-like aromas, and especially those for the eight-carbon volatile aroma compounds, appear warrented. 

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. 

Blackcurrant flavor is very popular in Europe, and is associated with numerous health-related functional foods and with alcoholic drinks (cassis liqueur). The key aroma component in blackcurrant is 2-methoxy-4-methyl-4-butanethiol (18). Characterizing flavors for melons include (Z)-6-nonenal, which contributes a typical melon aroma impression, and (Z,Z)-3,6-nonadienol for watermelon rind aroma impact (22). 2,6-Dimethyl-5-hepten-l-al (MelonaF ) has not been identified in melon, but it provides a melon-like note in compounded flavors (11). The flavor of muskmelons is more complex, with methyl 2-methylbutanoate, Z-3-hexenal, -2-hexenal, and ethyl 2-methylpropanoate identified as the primary, non-characterizing odorants (32). 

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