Hier werden die Unterschiede zwischen zwei Versionen angezeigt.
Beide Seiten der vorigen Revision Vorhergehende Überarbeitung Nächste Überarbeitung | Vorhergehende Überarbeitung Nächste Überarbeitung Beide Seiten der Revision | ||
olea_europaea_l [2017/08/28 14:13] andreas |
olea_europaea_l [2024/06/12 11:09] andreas |
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[Kaiser, Roman. „Environmental scents at the Ligurian coast.“ Perfum. Flavor 22 (1997): 7-18] | [Kaiser, Roman. „Environmental scents at the Ligurian coast.“ Perfum. Flavor 22 (1997): 7-18] | ||
- | "(The flowers) ...soothing and pleasant scent is, once again, based on high levels of methyl cis-(Z)-jasmonate [(+)-epi-methyl jasmonate] and jasmone, and shows a mild anisic note due to anisaldehyde [0.05%]." | + | "This [the flowers] soothing and pleasant scent is, once again, based on high levels of methyl cis-(Z)-jasmonate [(+)-epi-methyl jasmonate] and jasmone, and shows a mild anisic note due to anisaldehyde [0.05%]." |
- | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 150] | + | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 150-151 and 247] |
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Regarding //extra virgin// quality, the oil has " | Regarding //extra virgin// quality, the oil has " | ||
[Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 150] | [Meaningful Scents around the World, Roman Kaiser, Zürich 2006, 150] | ||
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+ | „Fruity: the basic positive attribute of virgin olive oil, characteristic of oil from healthy, fresh fruits, either ripe or unripe. The aroma of the oil from unripe olives is generally characterised by grassy or leafy attributes whereas virgin olive oil from ripe fruits is characterised by aromatic flavours... Bitter: ...It is the characteristic taste of olive oil from olives that are green or turning colour. Although not contributing to bitter taste, the occurrence of 1-penten-3-one is positively correlated with bitter taste, whereas cis-3-hexen-1-ol and hexanal are negatively correlated... Pungent: the biting tactile sensation characteristic of oils produced at the start of the crop year, primarily from olives that are unripe. A volatile compound positively correlated to pungency is 1-penten-3-one whereas trans-2-hexenal and hexanal are negatively correlated.“ \\ | ||
+ | [MLA Kalua, C. M., et al. "Olive oil volatile compounds, flavour development and quality: A critical review." | ||
+ | [[https:// | ||
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+ | "In the 12 olive oils used, acetic acid showed the highest Pearson coefficient between the perceived intensity of the rancid defect and the odorant concentration. In particular, (E,Z)- and (E, | ||
+ | [Neugebauer, | ||
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+ | Major contributors to black-ripe table olive (produced in California) aroma were β-damascenone, | ||
+ | [Sansone-Land, | ||
"The effects of olive fruit extract on arachidonic acid lipoxygenase activities were investigated using rat platelets and rat polymorphonuclear leukocytes (PMNL). Olive extract strongly inhibited both 12-lipoxygenase (12-LO) and 5-lipoxygenase (5-LO) activities. One of the compounds responsible for this inhibition was purified and identified as 2-(3, | "The effects of olive fruit extract on arachidonic acid lipoxygenase activities were investigated using rat platelets and rat polymorphonuclear leukocytes (PMNL). Olive extract strongly inhibited both 12-lipoxygenase (12-LO) and 5-lipoxygenase (5-LO) activities. One of the compounds responsible for this inhibition was purified and identified as 2-(3, |