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prunus_armeniaca_l [2014/08/02 21:02] andreas |
prunus_armeniaca_l [2022/06/04 16:44] andreas |
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- | Rosaceae - apricot, Armenian plum, **Aprikose**, | + | Prunus armeniaca L. - Rosaceae - apricot, Armenian plum, **Aprikose**, |
Deciduous tree, up to 6m tall; leaves heart-shaped, | Deciduous tree, up to 6m tall; leaves heart-shaped, | ||
"The origin of the species is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there." | "The origin of the species is disputed. It was known in Armenia during ancient times, and has been cultivated there for so long, it is often thought to have originated there." | ||
+ | |||
+ | **flower** | ||
+ | |||
+ | "The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, | ||
+ | The headspace of Prunus armeniaca flower contained 2-aminobenzaldehyde (1.1%; orange-flower like) and 2-aminoacetophenone (0.8%; grape, sweet green; high impact - odor threshold in the picogram range). \\ | ||
+ | [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34] | ||
+ | |||
+ | **fruit** | ||
+ | |||
+ | "The esters were clearly the dominant constituents in the headspace sample. The major esters identified were | ||
+ | butyl butanoate (29.66%), butyl hexanoate (24.54%), hexyl butanoate (11.78%), ethyl hexanoate (4.70%), hexyl hexanoate (4.12% ), hexyl 2-methylbutanoate (3.50%), butyl 2-methylbutanoate (2.76%), ethyl butanoate (2.00%), pentyl butanoate (1,8%) , and butyl propanoate (1.30%)...\\ | ||
+ | Based on their odor threshold and their amount present in the headspace, the following compounds probably contribute to the intact apricot odor: ethyl butanoate, ethyl 2-methylbutanoate, | ||
+ | [Volatile constituents of apricot (Prunus armeniaca). Takeoka, G. R., Flath, R. A., Mon, T. R., Teranishi, R., Guentert, M., Journal of Agricultural and Food Chemistry, Vol.38(2), 1990, 471-477] | ||
"A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, γ-octalactone and γ-decalactone were shown to be key compounds for the apricot flavor whereas benzaldehyde could have a negative impact on the aroma of the less aromatic cultivars but would favorably complete the typical aroma of //Rouge du Roussillon// | "A correspondence analysis showed that cultivars could be separated into three clusters, according to their typical aroma. Hexyl acetate, γ-octalactone and γ-decalactone were shown to be key compounds for the apricot flavor whereas benzaldehyde could have a negative impact on the aroma of the less aromatic cultivars but would favorably complete the typical aroma of //Rouge du Roussillon// | ||
[Composition of apricot aroma: correlations between sensory and instrumental data. Guichard, E., Schlich, P., & Issanchou, S., Journal of Food Science, Vol.55(3), 1990, 735-738] | [Composition of apricot aroma: correlations between sensory and instrumental data. Guichard, E., Schlich, P., & Issanchou, S., Journal of Food Science, Vol.55(3), 1990, 735-738] | ||
- | " | + | " |
- | [Aroma characterization of various apricot varieties using headspace–solid phase microextraction combined with gas chromatography–mass spectrometry and gas chromatography–olfactometry. Guillot, S., Peytavi, L., Bureau, S., Boulanger, R., Lepoutre, J. P., Crouzet, J., & Schorr-Galindo, | + | [Aroma characterization of various apricot varieties using headspace-solid phase microextraction combined with gas chromatography-mass spectrometry and gas chromatography-olfactometry. Guillot, S., Peytavi, L., Bureau, S., Boulanger, R., Lepoutre, J. P., Crouzet, J., & Schorr-Galindo, |
+ | |||
+ | |{{: | ||
"An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, | "An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, | ||
- | [Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Greger, V., & Schieberle, P., Journal of agricultural and food chemistry, Vol.55(13), 2007, 5221-5228] | + | [Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. Greger, V., Schieberle, P., Journal of agricultural and food chemistry, Vol.55(13), 2007, 5221-5228] |
+ | |||
+ | Major volatile components of dried (sun, hot air, microwaves) aricots were 5-hydroxymethylfurfural (5-HMF), 2, | ||
+ | [Göğüş, Fahrettin, Mustafa Z. Özel, and Alastair C. Lewis. "The effect of various drying techniques on apricot volatiles analysed using direct thermal desorption-GC-TOF/ | ||
+ | |||
+ | (R)-(+)-γ-decalactone was the predominant enantiomer (94-100%) in the headspace aroma of 14 apricot fruit cultivars, but (R)-(+)-γ-dodecalactone (although enantiomerically pure) was detected in only five cultivars. γ-Nonalactone and γ-undecalactone were absent. Enantiomeric composition of γ-decalactone and γ-dodecalactone did not change during ripening. \\ | ||
+ | [Ravid, Uzi, et al. „Authenticity assessment of natural fruit flavour compounds in foods and beverages by auto‐HS-SPME stereoselective GC-MS.“ Flavour and fragrance journal 25.1 (2010): 20-27] | ||
+ | |||
+ | {{prunus_armeniaca.jpg? | ||
+ | Zorn, J., Oskamp, D.L., Vervolg op de Afbeeldingen der artseny-gewassen met derzelver Nederduitsche en Latynsche beschryvingen, | ||
+ | [[http:// | ||
- | {{http://upload.wikimedia.org/wikipedia/commons/thumb/1/12/ | + | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT0778.JPG}} \\ |
+ | Prunus armeniaca \\ © Rolf Marschner (2006), | ||
+ | [[http://botanische-spaziergaenge.at/viewtopic.php? |