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allium_ampeloprasum_l [2015/03/28 16:09] andreas angelegt |
allium_ampeloprasum_l [2015/03/28 16:43] andreas |
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Allium ampeloprasum L. - Liliaceae - (wild) leek, **(Sommer-) Lauch**, Ackerknoblauch | Allium ampeloprasum L. - Liliaceae - (wild) leek, **(Sommer-) Lauch**, Ackerknoblauch | ||
- | "Leek cultivars may be treated as a single cultivar group, e.g. as Allium ampeloprasum 'Leek Group' | + | Allium ampeloprasum var.porrum (L.) J.Gay = Allium porrum L. \\ |
+ | "Leek cultivars may be treated as a single cultivar group, e.g. as Allium ampeloprasum 'Leek Group'... Leeks have a mild onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leek are the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves." \\ | ||
[[https:// | [[https:// | ||
- | Allium ampeloprasum var.porrum (L.) J.Gay = Allium porrum L. \\ | + | "The odor active compounds in freshly cut leek slices and in blanched and unblanched leek slices stored for 12 months were investigated by a detection frequency method. Fifteen judges were evaluating the three samples randomized. The most important aroma compounds in the freshly cut leek slices were dipropyl disulfide, methyl propenyl disulfide, pentanal, decanal, and propyl propenyl disulfide in order of priority. When stored frozen and unblanched for 12 months, the aroma composition changed and the most important compounds became pentanal, decanal, 2, |
- | Allium ampeloprasum var.ampeloprasum | + | [Determination of odor active aroma compounds in freshly cut leek (Allium ampeloprasum var. Bulga) and in long-term stored frozen unblanched and blanched leek slices by gas chromatography olfactometry analysis., Nielsen, G.S., Poll, L., Journal of agricultural and food chemistry, Vol.52(6), 2004, 1642-1646] |
- | elephant garlic: "The mature bulb is broken up into cloves which are quite large and with papery skins and these are used for both culinary purposes and propagation." | + | |
+ | [[http:// | ||
+ | [Quantitation of the intense aroma compound 3-mercapto-2-methylpentan-1-ol in raw and processed onions (Allium cepa) of different origins and in other Allium varieties using a stable isotope dilution assay., Granvogl, M., Christlbauer, | ||
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+ | {{: | ||
+ | Allium ampeloprasum L. as Porrum capitatum, syn. Allium porrum L. \\ | ||
+ | Fuchs, L., New Kreüterbuch, | ||
+ | [[http:// | ||
+ | ---- | ||
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+ | Allium ampeloprasum var.ampeloprasum | ||
[[https:// | [[https:// | ||
- | " | + | " |
+ | [Applications of direct analysis in real time mass spectrometry (DART-MS) in Allium chemistry. 2-Propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide, and other reactive sulfur compounds from crushed garlic and other Alliums., Block, E., Dane, A.J., Thomas, S., Cody, R.B., Journal of agricultural and food chemistry, Vol.58(8), 2010, 4617-4625] | ||
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+ | {{http:// | ||
+ | Allium ampeloprasum L. var. babingtonii \\ | ||
+ | English Botany, or Coloured Figures of British Plants, ed.3 [B] [J.E. Sowerby et al], vol.9, t.1531 (1869) \\ | ||
+ | [[http:// |