Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Nächste Überarbeitung | Vorhergehende Überarbeitung Nächste Überarbeitung Beide Seiten der Revision | ||
castanea_sativa_mill [2015/01/21 16:04] andreas angelegt |
castanea_sativa_mill [2015/06/13 11:37] 127.0.0.1 Externe Bearbeitung |
||
---|---|---|---|
Zeile 1: | Zeile 1: | ||
Castanea sativa Mill. - syn. Castanea vesca Gaertn.; Castanea vulgaris Lam. - Fagaceae \\ | Castanea sativa Mill. - syn. Castanea vesca Gaertn.; Castanea vulgaris Lam. - Fagaceae \\ | ||
- | European chestnut, sweet chestnut, **Eßkastanie**, Marone | + | European chestnut, sweet chestnut, **Esskastanie**, Marone |
+ | |||
+ | Deciduous tree, up to 15m tall, native to the Mediterranean region, cultivated and naturalized in Europe; leaves elliptic to ovate-lanceolate, | ||
+ | |||
+ | The peeled seeds (sweet chestnuts, maroni) own a delicately sweet, nutty and slightly floury taste. The gluten-free flour can be used by patients with celiac disease as a grain substitute. \\ | ||
+ | [The Chestnut: A Multipurpose Resource for the New Millennium., | ||
+ | |||
+ | " | ||
+ | [Effects of roasting on chemical composition and quality of different chestnut (Castanea sativa Mill) varieties., Künsch, U., Schärer, H., Patrian, B., Höhn, E., Conedera, M., Sassella, A., Jelmini, G., Journal of the Science of Food and Agriculture, | ||
"The volatile flavor compounds of roasted Italian chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Samples were obtained by SPME directly from the headspace of freshly roasted and ground chestnuts as well as by previous extraction with dichloromethane. Monoterpenes and derivatives of butane, pentane, hexane, and heptane were identified as important aroma impact compounds. γ-Butyrolactone (12.8%), γ-terpinene (9.2%), furfural (6.3%), benzaldehyde (7.2%) and 4-methyl-2-pentanone (5.3%) were found in concentrations higher than 5.0% (calculated as % peak area of GC-MS analysis using a nonpolar column)." | "The volatile flavor compounds of roasted Italian chestnuts, which have not been studied prior to this report, were determined by capillary gas-chromatography with a mass selective detector. Samples were obtained by SPME directly from the headspace of freshly roasted and ground chestnuts as well as by previous extraction with dichloromethane. Monoterpenes and derivatives of butane, pentane, hexane, and heptane were identified as important aroma impact compounds. γ-Butyrolactone (12.8%), γ-terpinene (9.2%), furfural (6.3%), benzaldehyde (7.2%) and 4-methyl-2-pentanone (5.3%) were found in concentrations higher than 5.0% (calculated as % peak area of GC-MS analysis using a nonpolar column)." | ||
[Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS., Krist, S., Unterweger, H., Bandion, F., Buchbauer, G., European Food Research and Technology, Vol.219(5), 2004, 470-473] | [Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS., Krist, S., Unterweger, H., Bandion, F., Buchbauer, G., European Food Research and Technology, Vol.219(5), 2004, 470-473] | ||
+ | |||
+ | " | ||
+ | [Utilization of chestnut flour in gluten-free bread formulations., | ||
+ | |||
+ | {{castanea.jpg? | ||
+ | Baillon, H.E., Histoire des plantes, vol. 6: p. 231, fig. 189, |