Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- allium_ampeloprasum_l [2015/03/28 16:43]
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]
-[[http://www.thegoodscentscompany.com/data/rw1576741.html3-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..." \\
+[[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]

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