|
|
Nächste Überarbeitung
Beide Seiten der Revision
|
eutrema_japonicum_miq._koidz [2021/08/16 13:09]
andreas angelegt |
eutrema_japonicum_miq._koidz [2022/10/21 11:37]
andreas |
| The main volatile components of E.wasabi grown in Yunnan were identified as 1,6-hexane diisothiocyanate (30.7%) and allyl isothiocyanate (17.1%) with GC-MS. \\ | The main volatile components of E.wasabi grown in Yunnan were identified as 1,6-hexane diisothiocyanate (30.7%) and allyl isothiocyanate (17.1%) with GC-MS. \\ |
| [Study on Volatile Components Of Yunnan Eutrema Wasabi Maxim., LU, Li-he, et al. Yunnan Chemical Technology, Vol.5, 2011, 4] | [Study on Volatile Components Of Yunnan Eutrema Wasabi Maxim., LU, Li-he, et al. Yunnan Chemical Technology, Vol.5, 2011, 4] |
| |
| {{:allylitc.jpg|allyl isothiocyanate}} allyl isothiocyanate | |
| |
| Total content of isothiocyanates of Japanese horseradish rhizome grown in New Zealand was 2067mg/kg fresh weight, with allyl isothiocyanate (AITC, 1937 mg/kg) as the main component. Minor components present were 3-butenyl isothiocyanate (43 mg/kg), 4-pentenyl isothiocyanate (47 mg/kg), sec-butyl isothiocyanate (18 mg/kg), isopropyl isothiocyanate (12 mg/kg) and 5-hexenyl isothiocyanate (7 mg/kg). \\ | Total content of isothiocyanates of Japanese horseradish rhizome grown in New Zealand was 2067mg/kg fresh weight, with allyl isothiocyanate (AITC, 1937 mg/kg) as the main component. Minor components present were 3-butenyl isothiocyanate (43 mg/kg), 4-pentenyl isothiocyanate (47 mg/kg), sec-butyl isothiocyanate (18 mg/kg), isopropyl isothiocyanate (12 mg/kg) and 5-hexenyl isothiocyanate (7 mg/kg). \\ |
| [Comparison of flavour compounds in wasabi and horseradish., Sultana, T., Savage, G. P., McNeil, D. L., Porter, N. G., Clark, B., Journal of Food Agriculture & Environment, Vol.1(2), 2003, 117-121] [[http://www.coppersfolly.co.nz/v1/research/comparison2.pdf]] | [Comparison of flavour compounds in wasabi and horseradish., Sultana, T., Savage, G. P., McNeil, D. L., Porter, N. G., Clark, B., Journal of Food Agriculture & Environment, Vol.1(2), 2003, 117-121] [[http://www.coppersfolly.co.nz/v1/research/comparison2.pdf]] |
| | |
| | | {{:allylitc.jpg|allyl isothiocyanate}} \\ allyl isothiocyanate \\ //(pungent mustard)// | {{:octa15diene3one.jpg|(Z)-octa-1,5-dien-3-one}} \\ (Z)-octa-1,5-dien-3-one \\ //(green geranium)// | {{:3methyl24nonandione.jpg|3-methyl-2,4-nonanedione}} \\ 3-methyl-2,4-nonanedione \\ //(fruity hay)// | {{:pyrazine_2meo3isopropyl.png|2-methoxy-3-isopropylpyrazine}} \\ 2-methoxy-3-isopropylpyrazine \\ //(earthy green)//| |
| |
| "Freshly grated wasabi aroma was investigated by aroma extract dilution analysis. At the highest flavor dilution factors of 1024 and 256, ten odorants were detected as odor-active compounds: allyl isothiocyanate, (Z)-1,5-octadien-3-one, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2-butene-1-thiol, 2-isopropyl-3-methoxypyrazine, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio) hexyl isothiocyanate, and vanillin. To determine the absolute configuration of cis-3-methyl-4-decanolide in wasabi, the stereoisomers of 3-methyl-4-decanolide were synthesized from optically active γ-decalactone. Finally, the absolute configuration of cis-3-methyl-4-decanolide in wasabi was determined as (3R,4R)-3-methyl-4-decanolide by chiral GC-MS. Sensory analysis revealed that the (3R,4R)-3-methyl-4-decanolide constitutes an essential part of fresh wasabi aroma." \\ | "Freshly grated wasabi aroma was investigated by aroma extract dilution analysis. At the highest flavor dilution factors of 1024 and 256, ten odorants were detected as odor-active compounds: allyl isothiocyanate, (Z)-1,5-octadien-3-one, 4-pentenyl isothiocyanate, 5-hexenyl isothiocyanate, 3-methyl-2-butene-1-thiol, 2-isopropyl-3-methoxypyrazine, 3-methyl-2,4-nonanedione, cis-3-methyl-4-decanolide, 6-(methylthio) hexyl isothiocyanate, and vanillin. To determine the absolute configuration of cis-3-methyl-4-decanolide in wasabi, the stereoisomers of 3-methyl-4-decanolide were synthesized from optically active γ-decalactone. Finally, the absolute configuration of cis-3-methyl-4-decanolide in wasabi was determined as (3R,4R)-3-methyl-4-decanolide by chiral GC-MS. Sensory analysis revealed that the (3R,4R)-3-methyl-4-decanolide constitutes an essential part of fresh wasabi aroma." \\ |
