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 | ||
prunus_armeniaca_l [2017/08/09 22:31] andreas |
prunus_armeniaca_l [2022/06/04 16:41] andreas |
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"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." | ||
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+ | **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). \\ | ||
+ | [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 | ||
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"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] | ||
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+ | 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. \\ | (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. \\ |