Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Nächste Überarbeitung Beide Seiten der Revision | ||
actinidia_chinensis_planch [2019/01/31 18:14] andreas |
actinidia_chinensis_planch [2019/01/31 18:18] andreas |
||
---|---|---|---|
Zeile 4: | Zeile 4: | ||
[Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, | [Volatile aroma constituents of kiwifruit., Young, H., Paterson, V. J., Burns, D. J., Journal of the Science of Food and Agriculture, | ||
- | Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. \\ | + | Essential components of the fresh kiwi flavor are butyric acid esters, as well as unsaturated C-6-aldehydes and alcohols, especially 2-hexenal, 2-hexenol, hexanol and hexanal. The unsaturated compounds develop rapidly on maceration of the fruit but reduce in short-term storage of the mash, in deep-freezing or storing the fruit for a short time at temperatures just above the freezing point. |
[Pfannhauser, | [Pfannhauser, | ||