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prunus_armeniaca_l [2017/08/09 22:31]
andreas 		prunus_armeniaca_l [2022/06/04 16:40]
andreas
Zeile 4: Zeile 4:
  
 "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." [[http://en.wikipedia.org/wiki/Prunus_armeniaca]] "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." [[http://en.wikipedia.org/wiki/Prunus_armeniaca]]
 +
 +**flower**
 +
 +"The combination of 2-aminobenzaldehyde and 2-aminoacetophenone, sometimes accompanied by methyl anthranilate, can be regarded as a scent concept important to nature and frequently found in nature, e.g. In Prunus species." \\
 +The headspace of Prunus armeniaca flower contained 2-aminobenzaldehyde (1.1%; orange-flower like) and 2-aminoacetophenone (0.8%; grape, sweet green). \\
 +[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 "The esters were clearly the dominant constituents in the headspace sample. The major esters identified were
Zeile 20: Zeile 28:
 "An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), β-ionone, (Z)-1,5-octadien-3-one, γ-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as γ-undecalactone, γ-nonalactone, and δ-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of apricots. Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma." \\ "An aroma extract dilution analysis applied on an aroma distillate prepared from fresh apricots revealed (R)-γ-decalactone, (E)-β-damascenone, δ-decalactone, and (R/S)-linalool with the highest flavor dilution (FD) factors among the 26 odor-active compounds identified. On the basis of quantitative measurements performed by application of stable isotope dilution assays, followed by a calculation of odor activity values (OAVs), β-ionone, (Z)-1,5-octadien-3-one, γ-decalactone, (E,Z)-2,6-nonadienal, linalool, and acetaldehyde appeared with OAVs >100, whereas in particular certain lactones, often associated with an apricot aroma note, such as γ-undecalactone, γ-nonalactone, and δ-decalactone, showed very low OAVs (<5). An aroma recombinate prepared by mixing the 18 most important odorants in concentrations as they occurred in the fresh fruits showed an overall aroma very similar to that of apricots. Omission experiments indicated that previously unknown constituents of apricots, such as (E,Z)-2,6-nonadienal or (Z)-1,5-octadien-3-one, are key contributors to the apricot aroma." \\
 [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), 2,3-dihydro-4-H-pyran-4-one and furfural. When apricots were dried using only a desiccator, limonene (16.3%), (E)-2-hexenal (9.3%), γ-decalactone (7.8%), butyl acetate (6.9%), β-ionone (5.9%), acetic acid (4.8%) and isobutanal were found to be the major components. \\
 +[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/MS." Talanta 73.2 (2007): 321-325]
  
 (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. \\ (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. \\
prunus_armeniaca_l.txt · Zuletzt geändert: 2022/09/08 16:39 von andreas

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