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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Nächste Überarbeitung Beide Seiten der Revision | ||
musa_paradisiaca_l [2015/01/08 11:50] andreas |
musa_paradisiaca_l [2017/07/15 10:52] andreas |
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- | Musa × paradisiaca L. - Musa dacca Horan.; Musa ×paradisiaca var. dacca (Horan.) Baker ex K.Schum. - Musaceae \\ | + | Musa × paradisiaca L. - Musa dacca Horan.; Musa ×paradisiaca var. dacca (Horan.) Baker ex K.Schum, Musa × sapientum L.. - Musaceae \\ |
banana, **Banane** | banana, **Banane** | ||
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[Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita., McCarthy, A.I., Palmer, J.K., Shaw, C.P., Anderson, E.E., Journal of Food Science, Vol.28(4), 1963, 379-384] | [Correlation of Gas Chromatographic Data with Flavor Profiles of Fresh Banana Fruita., McCarthy, A.I., Palmer, J.K., Shaw, C.P., Anderson, E.E., Journal of Food Science, Vol.28(4), 1963, 379-384] | ||
- | "Using headspace solid-phase microextraction and gas chromatography–mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6–8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate, 3-methylbutyl 3-methylbutanoate and 2-methylpropyl ethanoate." | + | "Using headspace solid-phase microextraction and gas chromatography-mass spectrometry to characterize volatile compound found that the flavor 20 volatile compounds (11 esters, 5 alcohols, 3 carbonyls and 1 ketone) are varied on Hom Thong maturity stage. The compounds with the most aroma impact for ripe Hom Thong flesh at stage 6-8 were 3-methylbutyl butanoate, 3-methyl-1-butyl acetate |
[Physicochemical and flavor changes of fragrant banana (Musa acuminata AAA group “Gross Michel”) during ripening., Thaiphanit, S., Anprung, P., Journal of Food Processing and Preservation, | [Physicochemical and flavor changes of fragrant banana (Musa acuminata AAA group “Gross Michel”) during ripening., Thaiphanit, S., Anprung, P., Journal of Food Processing and Preservation, | ||
- | "Ethyl esters were found to comprise the largest chemical class in the bananas from studied cultivars, accounting 80.9%, 86.5%, 1.2%, 90.1% and 6.1% for the volatile fraction in Dwarf Cavendish, Prata, Ouro, Maçã and Platano varieties, respectively. As found for bananas from Ouro cultivar (50.0%), 3-methylbutyl butyrate was found to be the most abundant volatile metabolite in bananas from Dwarf Cavendish (28.3%), Prata (37.8%) and Maçã (34.4%) cultivars, while isoamyl acetate (27.6%) occur as the major volatile metabolite in bananas from Platano cultivar." | + | "Ethyl esters were found to comprise the largest chemical class in the bananas from studied cultivars, accounting 80.9%, 86.5%, 1.2%, 90.1% and 6.1% for the volatile fraction in Dwarf Cavendish, Prata, Ouro, Maçã and Platano varieties, respectively. As found for bananas from Ouro cultivar (50.0%), 3-methylbutyl butyrate was found to be the most abundant volatile metabolite in bananas from Dwarf Cavendish (28.3%), Prata (37.8%) and Maçã (34.4%) cultivars, while [[http:// |
- | [Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography–mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile., Pontes, M., Pereira, J., Câmara, J.S., Food chemistry, Vol.134(4), 2012, 2509-2520] | + | [Dynamic headspace solid-phase microextraction combined with one-dimensional gas chromatography-mass spectrometry as a powerful tool to differentiate banana cultivars based on their volatile metabolite profile., Pontes, M., Pereira, J., Câmara, J.S., Food chemistry, Vol.134(4), 2012, 2509-2520] |
- | {{http:// | + | {{:musa_paradisiaca.jpg?600}} \\ |
- | Musa paradisiaca L. [as Musa domestica], Rumphius, G.E., Herbarium amboinense, vol. 5: p. 125, t. 60 (1747) \\ | + | Musa paradisiaca L., Buchoz, P.J., Histoire universelle du règne végétal, vol. 1: t. 59 (1775-1778) \\ |
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