flavored liquid for use in salad dressings,
poaching fish, and other procedures. The
distinctive yet melon-like aroma of
cucumbers develops when the flesh is cut or
chewed, and comes from the action of
enzymes that break long membrane fatty-acid
molecules into smaller chains that are 9
carbon atoms long; the characteristic melon
fragments are alcohols, the cucumber
fragments aldehydes. The larger a cucumber
grows, the lower its acidity and the higher its
modest sugar content (1–2%).
Cucumber Types There are five broad groups
of cucumber varieties. Middle Eastern and
Asian types are relatively small and thin.
American pickling varieties are either smaller
or slower-growing than “slicing” varieties,
and have a thin skin to ease the penetration of
brine. The standard American slicing
cucumbers have been bred for the rigors of
field production and long-distance