為什麼西瓜味的各種產品都不像西瓜味？

眾所周知我們吃的各種飲料跟糖果出的各種水果味基本都和原來的水果味很像，比如草莓，橙味等等。可是西瓜味的飲料和糖果總是不像西瓜味。甚至可以說差的很遠。這是為什麼？

草莓味的產品還不像草莓味呢，化學的世界

英國博客 Compound Interest 2015年發過一篇研究西瓜的文章

THE CHEMISTRY OF WATERMELON

The view on the main components of watermelon aroma has differed over the years. Initial studies suggested that the primary odourants were C6 and C9 alcohols. (Z,Z)-3,6-nonadien-1-ol, in particular, was suggested as the predominant compound contributing to the aroma, and has a smell individually described as 『watermelon rind-like』. The alcohols were suspected due to their relatively high concentrations; however, they also have higher odour threshold values (the level at which they can be detected by the human nose) than some of the other compounds in the aroma mixture.

西瓜香氣主要成分的觀點多年來有所不同。初步研究表明，主要產生味道的物質是C6和C9醇。 （Z，Z）-3,6-壬二烯-1-醇被認為是產生西瓜香味的主要化合物，它具有一種描述為「西瓜皮」的氣味。懷疑醇類是"西瓜味"始作俑者是因為它們的濃度在西瓜中相對較高。儘管如此，它們也具有比芳香混合物中的一些其他化合物更高的氣味閾值（可以被人類鼻子檢測到的水平）。

It』s now thought that it』s the C6 and C9 aldehydes that make the main contribution to watermelon aroma. It was suggested that previous researchers had failed to realise this, as they collected the compounds over long periods of time, during which enzymatic action converted the aldehydes into the alcohols. Scientists now think that (Z,Z)-3,6-nonadienal is the predominant watermelon odourant, and that several other aldehydes also contribute. One of these is (Z)-3-hexenal, the same compound largely responsible for the smell of fresh-cut grass – helping to explain why many people may find the two aromas similar.

現在認為對形成西瓜香氣作出主要貢獻的是C6和C9醛。

有人指出，以前的研究人員沒有意識到這一點，

因為他們收集香味有關化合物時使用了很長時間，在此期間酶促作用將醛轉化為醇。

科學家現在認為（Z，Z）-3,6-壬二烯醛才是主要的西瓜味產生劑，並且其他幾種醛也有貢獻。

其中之一是（Z）-3-己烯醛，這種化合物主要負責切鮮草的氣味，

這也有助於解釋為什麼很多人發現這兩種香味相似。

Whilst (Z,Z)-3,6-nonadienal may well be the compound that gives watermelon much of its distinctive aroma and flavour, it』s unfortunately easily broken down, which limits its potential for use as an artificial flavouring. Attempts to produce structurally similar esters that might provide a similar aroma and flavour have also been unsuccessful to date, so it doesn』t look like the problem of substandard watermelon flavourings is one that』s going to go away any time soon.

雖然（Z，Z）-3,6-壬二烯醛很可能是使西瓜具有獨特香氣和風味的有機化合物，但不幸的是它很容易分解，限制了它作為人造香料使用的可能性。我們嘗試生產分子結構類似的酯類，去提供類似西瓜的香氣和風味，但迄今為止也不成功，所以看起來製作合格的西瓜味製品在最近仍是個問題。（這句原文有邏輯問題自行糾正

引用:

THE CHEMISTRY OF WATERMELON?

www.compoundchem.com

文章後面西瓜有個nature』s viagra效應

還有會自爆的西瓜，自己去看吧

你不覺得香蕉糖的味道也不像香蕉

以前剛買榨汁機的時候覺得鮮榨的西瓜汁特別不好喝，現在開奶茶店了也比較喜歡奶蓋西瓜。我們是西瓜榨汁的時候裡面放一點點紅心火龍果，顏色提上來了特別好看味道也好喝一些。

西瓜的味道總體比較淡。不像草莓和橙子帶有強烈果香和濃濃的自身味道。美年達的那款西瓜汽水，味道還挺像的吧