The volatile constituents of a Raw Halloween Pumpkin, (Cucurbita
pepo L. subsp. pepo
- Howden Pumpkin cultivar a Connecticut Field type) were determined by dynamic
headspace GC-MS analyses. In excess of 110 volatile constituents were identified.
Analysis of the fibrous stringy and/or seedy portions gave primarily (Z)-3-hexenol
and 1-hexanol while the meat or flesh portion was dominated by 2-propanol
and dimethyl disulfide. Significant quantities of dimethyl disulfide and dimethyl trisulfide
were found in all samples