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malus_domestica_borkh [2016/08/06 14:22]
andreas |
malus_domestica_borkh [2019/10/08 12:15]
andreas |
| Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple]] | Deciduous tree, up to 4m (cultivars) or 12m (wild) tall. "The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today. Apples have been grown for thousands of years in Asia and Europe, and were brought to North America by European colonists... There are more than 7,500 known cultivars of apples, resulting in a range of desired characteristics." [[http://en.wikipedia.org/wiki/Apple]] |
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| Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Headspace and essential oil analysis of apple flowers. Gerhard. Buchbauer , Leopold. Jirovetz , Michael. Wasicky , Alexej. Nikiforov, J. Agric. Food Chem., 1993, 41 (1), pp 116-118] | Main compound in the headspace of apple flowers was benzaldehyde (13%), followed by geranial (7%) and neral (7%), limonene (5%), 3-carene, α-pinene, terpinolene, benzylalcohol, geraniol, cinnamaldehyde (4% resp.), and α-humulene, 2-phenylethylalcohol, benzyl acetate, and 2-phenylethyl acetate (3% resp.). Minor but olfactory important components were eugenol (1.1%), hexanol, 3-hexenol, linalool, menthol, thymol, vanillin (trace), decanal, β-ionone, bornyl acetate, geranyl acetate, hexyl acetate and 3-hexenyl acetate. \\ [Buchbauer, Gerhard, et al. "Headspace and essential oil analysis of apple flowers." Journal of Agricultural and Food Chemistry 41.1 (1993): 116-118] |
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| [Charm analysis of apple volatiles., Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M., Braell, P.A., Food Chemistry, 19(2), 1986, 137-147] | [Charm analysis of apple volatiles., Cunningham, D.G., Acree, T.E., Barnard, J., Butts, R.M., Braell, P.A., Food Chemistry, 19(2), 1986, 137-147] |
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| "Experiments that determined the relative odour activity of volatiles in apples have shown that betweeen 20 and 40 volatiles are responsible for apple aroma. These compounds fall into three classes: the 'apple-peel smelling' esters like [[http://www.thegoodscentscompany.com/data/rw1004871.html|ethyl 2-methylbutanoate]], the lipid oxidation products like (E)-2-hexenal, and the terpenoid beta-damascenone... Although ripening in apples will proceed either on or off the tree, there are some marked differences between the two... Although ethyl 2-methylbutanoat had the lowest concentrations in both cultivars [McIntosh, Cortland] (2-6ng/g) it could still contribute to flavour because it has a very low odour treshold (0.001ppm). In fact, it has been described as the 'character-impact' odour of Delicious apple. This compound seems to be a postharvest-induced volatile, since it was present in very high concentrations in apples ripened off the tree and after long periods of cold storage. Sensory studies of the odour of 40 apple cultivars ripened on the tree showed that ethyl 2-methylbutyrate contributed less than 1% to their odour. It seems likely that ethyl 2-methylbutyrate is not as important to flavour of fruit ripened on the tree as it is to the flavour of postharvest ripened and postharvest processed apples. Furthermore, its postharvest formation may be induced by low temperature. " \\ | "Experiments that determined the relative odour activity of volatiles in apples have shown that betweeen 20 and 40 volatiles are responsible for apple aroma. These compounds fall into three classes: the 'apple-peel smelling' esters like [[http://www.thegoodscentscompany.com/data/rw1004871.html|ethyl 2-methylbutanoate]], the lipid oxidation products like (E)-2-hexenal, and the terpenoid beta-damascenone... Although ripening in apples will proceed either on or off the tree, there are some marked differences between the two... Although ethyl 2-methylbutanoate had the lowest concentrations in both cultivars [McIntosh, Cortland] (2-6ng/g) it could still contribute to flavour because it has a very low odour treshold (0.001ppm). In fact, it has been described as the 'character-impact' odour of Delicious apple. This compound seems to be a postharvest-induced volatile, since it was present in very high concentrations in apples ripened off the tree and after long periods of cold storage. Sensory studies of the odour of 40 apple cultivars ripened on the tree showed that ethyl 2-methylbutanoate contributed less than 1% to their odour. It seems likely that ethyl 2-methylbutanoate is not as important to flavour of fruit ripened on the tree as it is to the flavour of postharvest ripened and postharvest processed apples. Furthermore, its postharvest formation may be induced by low temperature. " \\ |
| [The evolution of some odour-active volatiles during the maturation and ripening of apples on the tree., Yahia, E.M., Acree, T.E., Liu, F.W., Lebensm. Wiss. Technol, Vol.23, 1990, 488-493] | [The evolution of some odour-active volatiles during the maturation and ripening of apples on the tree., Yahia, E.M., Acree, T.E., Liu, F.W., Lebensm. Wiss. Technol, Vol.23, 1990, 488-493] |
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| [Key aroma compounds in apple juice-changes during juice concentration., Steinhaus, M., Bogen, J., Schieberle, P., Developments in Food Science, Vol.43, 2006, 189-192] | [Key aroma compounds in apple juice-changes during juice concentration., Steinhaus, M., Bogen, J., Schieberle, P., Developments in Food Science, Vol.43, 2006, 189-192] |
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| Methyl 2-methylbutanoate and ethyl 2-methylbutanote were considered as the most potent odorants of the very aromatic [[https://en.wikipedia.org/wiki/Fuji_(apple)|Fuji apple]] (cross between Red Delicious and Rawls Jennet). Further volatiles with high Flavor Dilution (FD) factors were isobutyl acetate, ethyl butanoate, isopentyl formate, butyl acetate and hexyl acetate as well as hexanal. \\ | The fifteen principal odorant compounds detected by >=75% assessrs in aroma extracts of Golden Delicious, Fuji, and Braeburn apples were 2-methylpropyl acetate (pear, apple, fruity), ethyl butanoate (fruity apple strawberry), ethyl 2-methylbutanoate (fruity, strawberry), butyl acetate (fruity), hexanal (green), 2-methylpropanol (plastic), 2-methylbutyl acetate (fruity sweet apple), butyl propionate (red fruits strawberry), (Z)-3-hexenol (fresh green apple), butyl butanoate (rotten fruits), 2-methyl butanoate (fruity apple), hexyl acetate (sweets pear), hexanol (fresh green), camphor (camphor pine), and octanol (grass). \\ |
| | "... the overall quantity of the selected volatiles increased during maturation for Fuji and Golden Delicious apples [and decreased for Braeburn]... The most significant increase in Golden Delicious apple extracts was observed for butyl acetate, 2-methylbutyl acetate, (Z)-3-hexenol, 2-methylbutyl butanoate, and hexanol, and concerned the late harvest fruits. In fuji apples, this increase was optimal for fruits harvested in Otober (at commercial maturity) and concerned the same volatile compounds, the most predominant compound being 2-methylbutyl acetate... A significant correlation coefficient was found between the aroma intensity scores and overall quantity of the odorant volatiles... The aroma intensity scores were the most significantly correlated to the quantity of hexanal, butyl acetate, and 2-methylpropyl acetate..." \\ |
| | [Mehinagic, Emira, et al. "Characterization of odor-active volatiles in apples: influence of cultivars and maturity stage." Journal of Agricultural and Food Chemistry 54.7 (2006): 2678-2687] |
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| | Methyl 2-methylbutanoate [FD 2344] and ethyl 2-methylbutanote [FD 3336] with very low odour detection thresholds in air (~1ng/l) were considered the most potent odorants of the very aromatic [[https://en.wikipedia.org/wiki/Fuji_(apple)|Fuji apple]] (cross between Red Delicious and Rawls Jennet). Further volatiles with high Flavor Dilution (FD) factors were isobutyl acetate, ethyl butanoate, isopentyl formate, butyl acetate and hexyl acetate as well as hexanal. \\ |
| [Determination of potent odorants in apple by headspace gas dilution analysis., Komthong, P., Hayakawa, S., Katoh, T., Igura, N., Shimoda, M., LWT-Food Science and Technology, 39(5), 2006, 472-478] | [Determination of potent odorants in apple by headspace gas dilution analysis., Komthong, P., Hayakawa, S., Katoh, T., Igura, N., Shimoda, M., LWT-Food Science and Technology, 39(5), 2006, 472-478] |
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| [Steinhaus, M., Bogen, J., Schieberle, P., From apple to juice - Changes in key aroma compounds during processing. In Recent Highlights in Flavor Chemistry & Biology, Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Eisenach, 2008, 123-128] | [Steinhaus, M., Bogen, J., Schieberle, P., From apple to juice - Changes in key aroma compounds during processing. In Recent Highlights in Flavor Chemistry & Biology, Proceeding of the 8th Wartburg Symposium on Flavor Chemistry and Biology. Deutsche Forschungsanstalt für Lebensmittelchemie, Eisenach, 2008, 123-128] |
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| {{:malus_domestica_ill.jpg?500}} \\ | {{:malus_domestica_ill.jpg?600}} \\ |
| Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.421 (1885) \\ | Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.421 (1885) \\ |
| [[http://plantgenera.org/species.php?id_species=637498]] \\ | [[http://plantgenera.org/species.php?id_species=637498]] \\ |
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| {{:20140425_1552.jpg?800|}} \\ | {{:20140425_1552.jpg}} \\ |
| Malus domestica flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska | Malus domestica flowers, [[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: Andreas Kraska |
