brassica_oleracea_capitata_group
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brassica_oleracea_capitata_group [2020/06/10 14:44] andreas |
brassica_oleracea_capitata_group [2020/06/10 14:48] andreas |
[Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables., Maruyama, F.T., Journal of Food Science, 35(5), 1970, 540-543] | [Identification of dimethyl trisulfide as a major aroma component of cooked brassicaceous vegetables., Maruyama, F.T., Journal of Food Science, 35(5), 1970, 540-543] |
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Not allyl isothiocyanate (AITC), but 1-cyano-2,3-epithiopropane (CEP) was the primary volatile in all dichlormethane extracts of white cabbage (six cultivars). \\ | Alkenyl glucosinolates like sinigrin are enzymatically degraded forming nitriles or isothiocyanates, but in the presence of epithiospecifier protein (ESP), epithionitriles are released. Not allyl isothiocyanate (AITC), but 1-cyano-2,3-epithiopropane (CEP) was the primary volatile in all dichlormethane extracts of white cabbage (six cultivars). \\ |
[Kyung, K. H., et al. "1‐Cyano‐2, 3‐epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage." Journal of food science 60.1 (1995): 157-159] | [Kyung, K. H., et al. "1‐Cyano‐2, 3‐epithiopropane as the primary sinigrin hydrolysis product of fresh cabbage." Journal of food science 60.1 (1995): 157-159] |
[[https://fbns.ncsu.edu/USDAARS/Acrobatpubs/P221-253/p251.pdf]] | [[https://fbns.ncsu.edu/USDAARS/Acrobatpubs/P221-253/p251.pdf]] |
brassica_oleracea_capitata_group.txt · Zuletzt geändert: 2020/06/11 00:12 von andreas