Tinkturenpresse

Benutzer-Werkzeuge

Webseiten-Werkzeuge

Zuletzt angesehen:
allium_ampeloprasum_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung 		Vorhergehende Überarbeitung
Nächste Überarbeitung Beide Seiten der Revision
allium_ampeloprasum_l [2015/03/28 16:36]
andreas 		allium_ampeloprasum_l [2015/06/13 11:36]
127.0.0.1 Externe Bearbeitung
Zeile 8: Zeile 8:
 [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] [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]
  
-{{:allium_porrum.jpg|}} \\+[[http://www.thegoodscentscompany.com/data/rw1576741.html|3-Mercapto-2-methylpentan-1-ol]] is also a potent aroma compound of cooked leek, "... cooking of leek was most effective in generating the thiol, because the amount analyzed in the cooked sample was 11-fold higher than in the uncooked material..." \\ 
 +[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, M., Schieberle, P., Journal of agricultural and food chemistry, Vol.52(10), 2004, 2797-2802]  
 + 
 +{{:allium_porrum.jpg?500}} \\
 Allium ampeloprasum L. as Porrum capitatum, syn. Allium porrum L. \\ Allium ampeloprasum L. as Porrum capitatum, syn. Allium porrum L. \\
 Fuchs, L., New Kreüterbuch, t.361 (1543) \\ Fuchs, L., New Kreüterbuch, t.361 (1543) \\
Zeile 20: Zeile 23:
 [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] [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]
  
-{{http://plantgenera.org/ILLUSTRATIONS_HD/153393.jpg}} \\+{{http://plantgenera.org/ILLUSTRATIONS_HD/153393.jpg?500}} \\
 Allium ampeloprasum L. var. babingtonii \\ 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) \\ English Botany, or Coloured Figures of British Plants, ed.3 [B] [J.E. Sowerby et al], vol.9, t.1531 (1869) \\
 [[http://plantgenera.org/species.php?id_species=39216]] [[http://plantgenera.org/species.php?id_species=39216]]
  
allium_ampeloprasum_l.txt · Zuletzt geändert: 2015/09/20 17:14 von andreas

Seiten-Werkzeuge

Donate Powered by PHP Valid HTML5 Valid CSS Driven by DokuWiki