{"id":{"repo_id":"twu","oai_identifier":"oai:twu-ir.tdl.org:11274/15168"},"canonical_url":"https://search.dev.ndltd.org/etd/twu/oai:twu-ir.tdl.org:11274/15168","repository":{"repo_id":"twu","name":"Texas Woman's University","base_url":"https://twu-ir.tdl.org/server/oai/request"},"display":{"title":"C6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)","abstract":"Volatile profile analysis has been conducted on limited cucumber varieties. This research aimed to quantify C6 and C9 compounds in 223 GWAS cucumber varieties. A comprehensive analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). Out of 19 identified C6 and C9 compounds, a right-skewed distribution was observed for 12 of them. Aggregation Hierarchical Clustering (AHC) analysis using dendrograms progressively grouped the C6 and C9 compounds into three clusters using their dissimilarity values. Heat map clustering analysis displayed the similarity of volatile compounds in different GWAS samples, which was in accordance with histogram and dendrogram results. This study offers comprehensive data on C6 and C9 volatile compounds to sketch a relationship between genome and flavor development while providing breeders with qualitative information for future research.","abstract_html":"Volatile profile analysis has been conducted on limited cucumber varieties. This research aimed to quantify C6 and C9 compounds in 223 GWAS cucumber varieties. A comprehensive analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). Out of 19 identified C6 and C9 compounds, a right-skewed distribution was observed for 12 of them. Aggregation Hierarchical Clustering (AHC) analysis using dendrograms progressively grouped the C6 and C9 compounds into three clusters using their dissimilarity values. Heat map clustering analysis displayed the similarity of volatile compounds in different GWAS samples, which was in accordance with histogram and dendrogram results. This study offers comprehensive data on C6 and C9 volatile compounds to sketch a relationship between genome and flavor development while providing breeders with qualitative information for future research.","abstract_has_math":false,"creators":["Routray, Jyotishree"],"institution":"Texas Woman's University","degree_name":"Master of Science","degree_level":null,"degree_discipline":"Food Science and Flavor Chemistry","degree_department":null,"school":null,"contributors":[],"advisors":["Du, Xiaofen"],"committee_chairs":[],"committee_members":["Beatty, John","LeMieux, Monique J."],"year":2023,"date_issued":"May 2023","date_published":"May 2023","updated_at":"2026-07-24T05:05:09Z","subjects":["Cucumis sativus","Volatile analysis","C6C9 compounds","Flavor research","Cucumber"],"languages":["English"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://hdl.handle.net/11274/15168","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.advisor","label":"Advisor","values":["Du, Xiaofen"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Beatty, John","LeMieux, Monique J."]},{"key":"dc:creator","label":"Author","values":["Routray, Jyotishree"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2023-06-28T19:01:50Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2023-06-28T19:01:50Z"]},{"key":"dc:date.issued","label":"Date","values":["May 2023"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Flavor Chemistry"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Texas Woman's University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Cucumis sativus","Volatile analysis","C6C9 compounds","Flavor research","Cucumber"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["English"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/11274/15168"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Volatile profile analysis has been conducted on limited cucumber varieties. This research aimed to quantify C6 and C9 compounds in 223 GWAS cucumber varieties. A comprehensive analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). Out of 19 identified C6 and C9 compounds, a right-skewed distribution was observed for 12 of them. Aggregation Hierarchical Clustering (AHC) analysis using dendrograms progressively grouped the C6 and C9 compounds into three clusters using their dissimilarity values. Heat map clustering analysis displayed the similarity of volatile compounds in different GWAS samples, which was in accordance with histogram and dendrogram results. This study offers comprehensive data on C6 and C9 volatile compounds to sketch a relationship between genome and flavor development while providing breeders with qualitative information for future research."]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["C6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)"]}]}],"canonical_facts":{"dc:contributor.advisor":["Du, Xiaofen"],"dc:contributor.committeemember":["Beatty, John","LeMieux, Monique J."],"dc:creator":["Routray, Jyotishree"],"dc:date.accessioned":["2023-06-28T19:01:50Z"],"dc:date.available":["2023-06-28T19:01:50Z"],"dc:date.issued":["May 2023"],"dc:description.abstract":["Volatile profile analysis has been conducted on limited cucumber varieties. This research aimed to quantify C6 and C9 compounds in 223 GWAS cucumber varieties. A comprehensive analysis of volatiles was performed using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS). Hexenal (1.27–15.28 ppm) was the predominant volatile, followed by (E)-2-hexenal (0.21–7.83 ppm), (E)-2-nonenal (0.94-3.95 ppm), and (E,Z)-2,6-nonadienal (1.30-3.05 ppm). Out of 19 identified C6 and C9 compounds, a right-skewed distribution was observed for 12 of them. Aggregation Hierarchical Clustering (AHC) analysis using dendrograms progressively grouped the C6 and C9 compounds into three clusters using their dissimilarity values. Heat map clustering analysis displayed the similarity of volatile compounds in different GWAS samples, which was in accordance with histogram and dendrogram results. This study offers comprehensive data on C6 and C9 volatile compounds to sketch a relationship between genome and flavor development while providing breeders with qualitative information for future research."],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["https://hdl.handle.net/11274/15168"],"dc:language.iso":["English"],"dc:subject":["Cucumis sativus","Volatile analysis","C6C9 compounds","Flavor research","Cucumber"],"dc:title":["C6 and C9 volatile compounds in 223 cucumbers (cucumis sativus L.) In Genome-Wide Association Studies (GWAS)"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Flavor Chemistry"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Texas Woman's University"]},"updated_at":"2026-07-24T05:05:09Z"}