Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung | ||
coriandrum_sativum_l [2022/06/24 09:08] andreas |
coriandrum_sativum_l [2023/06/17 14:22] (aktuell) andreas |
||
---|---|---|---|
Zeile 18: | Zeile 18: | ||
[A genetic variant near olfactory receptor genes influences cilantro preference. Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Francke, U., Flavour, 1(1), 2012, 22] \\ | [A genetic variant near olfactory receptor genes influences cilantro preference. Eriksson, N., Wu, S., Do, C. B., Kiefer, A. K., Tung, J. Y., Mountain, J. L., Francke, U., Flavour, 1(1), 2012, 22] \\ | ||
[[http:// | [[http:// | ||
+ | |||
+ | Major constituents of the headspace of fresh chopped coriander leaves of four cultivars commonly grown in the South Asia and Middle East were (Z)-3-hexenyl acetate (66.1-77.1%), | ||
+ | [Kumar, Sunjeet, et al. " | ||
**coriander seeds** | **coriander seeds** | ||
Zeile 39: | Zeile 42: | ||
[Aroma characterization of coriander (Coriandrum sativum L.) oil samples., Ravi, R., Prakash, M., Bhat, K.K., European Food research and technology, 225(3-4), 2007, 367-374] | [Aroma characterization of coriander (Coriandrum sativum L.) oil samples., Ravi, R., Prakash, M., Bhat, K.K., European Food research and technology, 225(3-4), 2007, 367-374] | ||
- | | {{: | + | | {{: |
"The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC-FID and GC-MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, | "The essential oils composition of coriander (Coriandrum sativum L.) fruits obtained by hydrodistillation was studied at three stages of maturity by GC-FID and GC-MS. Essential oil yields showed marked increase during maturation process and forty one compounds were identified. Geranyl acetate (46.27%), linalool (10.96%), nerol (1.53%) and neral (1.42%) were the main compounds at the first stage of maturity (immature fruits). At the middle stage, linalool (76.33%), cis-dihydrocarvone (3.21%) and geranyl acetate (2.85%) were reported as the main constituents. Essential oils at the final stage of maturity (mature fruits) consist mainly on linalool (87.54%) and cis-dihydrocarvone (2.36%). Additionally, | ||
Zeile 54: | Zeile 57: | ||
Coriandrum sativum \\ © Rolf Marschner (2008), | Coriandrum sativum \\ © Rolf Marschner (2008), | ||
[[http:// | [[http:// | ||
+ |