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pistacia_vera_l [2015/01/20 13:33] andreas angelegt |
pistacia_vera_l [2016/07/18 16:04] andreas |
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Pistacia vera l. - Anacardiaceae - pistachio, **(Echte) Pistazie**, Pistazienbaum | Pistacia vera l. - Anacardiaceae - pistachio, **(Echte) Pistazie**, Pistazienbaum | ||
- | Dioecious deciduous shrub, native to West and Central Asia, cultivated since ancient times. | + | Dioecious deciduous shrub, native to West and Central Asia, currently distributed throughout the Mediterranean basin, cultivated since ancient times. |
"The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit." | "The kernels are often eaten whole, either fresh or roasted and salted, and are also used in pistachio ice cream, kulfi, spumoni, historically in Neapolitan ice cream, pistachio butter, pistachio paste and confections such as baklava, pistachio chocolate, pistachio halva, pistachio lokum or biscotti and cold cuts such as mortadella. Americans make pistachio salad, which includes fresh pistachios or pistachio pudding, whipped cream, and canned fruit." | ||
[[http:// | [[http:// | ||
- | "Key odorants in roasted | + | "VOC analysis shows that Argentinean |
- | [Determination of Roasted | + | [Matching Changes in Sensory Evaluation with Physical and Chemical Parameters, A Case Study: Argentinean |
- | {{http:// | + | "... it was determined that 69.78% of the total peak area of volatiles was composed of 9-octadecanoic acid isomers which gives fatty character; while 7.79% was limonene and α-terpinolene which gives citrus character, 5.64% was α-pinene which gives pine character, 1.80% was β-myrcene which gives must, balsamic and spice characters, and 1.34% was 2-decenal and 2-octenal which give green, nut and fatty characters of pistachio nuts." \\ |
+ | [Compariosn three different techniques for extraction of volatiles from pistachio nuts., Kendirci, P., Onogur, T.A., In 9th Baltic Conference on Food Science and Technology" | ||
+ | [[http:// | ||
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+ | The potent odorants present in roasted pistacio aroma of Kerman (Spain) and and Fandooghi (Iran) varieties are almost the same (HS-SPME, GCO, AEDA). The main difference lies in the perception intensity of some of those compounds. There were 8 regions with the same FD of 1024 and 10 with FD 256. Highest FD factors of 1024 showed 2-methylbutanal / 3-methylbutanal (malty), unknown (earthy), octanal (citrus), 2-acetyl pyrroline (roasted nuts, corn), unknown (rubber, plastic), unknown (ruber, sulfur-like), | ||
+ | "The descriptive sensory analysis (DSA) showed that the roasted, chocolate/ | ||
+ | [Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography- Olfactometry., | ||
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+ | {{http:// | ||
Michaux, F.A., The North American sylva, vol. 3: t. 103 (1819) [P. Bessa] \\ | Michaux, F.A., The North American sylva, vol. 3: t. 103 (1819) [P. Bessa] \\ | ||
[[http:// | [[http:// |