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prunus_domestica_l [2014/12/06 15:48]
andreas |
prunus_domestica_l [2017/08/09 22:40]
andreas |
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| There are some subspecies:\\ | There are some subspecies:\\ |
| * Prunus domestica subsp. domestica (common plums, zwetschge, **Zwetschge**) | * Prunus domestica subsp. domestica (common plums, **Zwetschge**) |
| * Prunus domestica subsp. insititia (damsons and bullaces, krieche, **Haferpflaume**) | * Prunus domestica subsp. insititia (damsons and bullaces, Krieche, **Haferpflaume**) |
| * Prunus domestica subsp. italica (greengages, **Reineclaude**) | * Prunus domestica subsp. italica (greengages, **Reineclaude**) |
| * Prunus domestica subsp. syriaca (or Prunus domestica subsp. insititia cv.Syriaca, yellow plum, **Mirabelle**) | * Prunus domestica subsp. syriaca (or Prunus domestica subsp. insititia cv.Syriaca, yellow plum, **Mirabelle**) |
| "Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography-mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromato-graphic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ-decalactone contribute to ‚plum’ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3-hexenol and also produced hexanal and trans 2-hexenal, these four components giving rise to the characteristic ‚green’ aroma of juice prepared in this way." \\ | "Vacuum steam distillation followed by solvent extraction, chemical separation and examination of the final extract by gas chromatography, and gas chromatography-mass spectrometry, enabled 73 volatile components to be identified in juices prepared from plums of the cultivar Victoria. Of these, odour evaluation of the gas chromato-graphic exit as the components were being separated, indicated that benzaldehyde, linalool, ethyl nonanoate, methyl cinnamate and γ-decalactone contribute to ‚plum’ aroma. Milling the plums, as opposed to merely removing the stones prior to enzyming and expressing the juice, increased the concentrations of hexanol and cis 3-hexenol and also produced hexanal and trans 2-hexenal, these four components giving rise to the characteristic ‚green’ aroma of juice prepared in this way." \\ |
| [The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. Ismail, H. M., Williams, A. A., Tucknott, O. G., Journal of the Science of Food and Agriculture, Vol.32(6), 1981, 613-619] | [The flavour of plums (Prunus domestica L.). An examination of the aroma components of plum juice from the cultivar victoria. Ismail, H. M., Williams, A. A., Tucknott, O. G., Journal of the Science of Food and Agriculture, Vol.32(6), 1981, 613-619] |
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| "Volatile fractions were prepared from five ripe commercial plum cultivars and one breeding line by continuous vacuum steam distillation-hexane extraction and analyzed by capillary GC and GC-MS. Thirty-six compounds were identified. The eight major compounds for most cultivars were hexenal, butyl acetate, (E)-2-hexenal, butyl butyrate, hexyl acetate, linalool, γ-decalactone, and γ-dodecalactone. Minor constituents included eleven esters, two alcohols, four lactones, two terpenes, two saturated hydrocarbons, palmitic acid, three phenyl compounds and nonanal." \\ | "Volatile fractions were prepared from five ripe commercial plum cultivars and one breeding line by continuous vacuum steam distillation-hexane extraction and analyzed by capillary GC and GC-MS. Thirty-six compounds were identified. The eight major compounds for most cultivars were hexenal, butyl acetate, (E)-2-hexenal, butyl butyrate, hexyl acetate, linalool, γ-decalactone, and γ-dodecalactone. Minor constituents included eleven esters, two alcohols, four lactones, two terpenes, two saturated hydrocarbons, palmitic acid, three phenyl compounds and nonanal." \\ |
| [Comparison of the volatile compounds from several commercial plum cultivars., Horvat, R. J., Chapman, G. W., Senter, S. D., Norton, J. D., Okie, W. R., Robertson, J. A., Journal of the Science of Food and Agriculture, Vol.60(1), 1992, 21-23] | [Comparison of the volatile compounds from several commercial plum cultivars., Horvat, R. J., Chapman, G. W., Senter, S. D., Norton, J. D., Okie, W. R., Robertson, J. A., Journal of the Science of Food and Agriculture, Vol.60(1), 1992, 21-23] |
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| Three major compounds identified in dried prunes aroma were benzaldehyde, furural and ethyl cinnamate. \\ | Three major compounds identified in dried prunes aroma were benzaldehyde, furfural and ethyl cinnamate. \\ |
| [Volatile changes during dehydration of d'Agen prunes., Sabarez, H. T., Price, W. E., Korth, J., Journal of agricultural and food chemistry, 48(5), 2000, 1838-1842] | [Volatile changes during dehydration of d'Agen prunes., Sabarez, H. T., Price, W. E., Korth, J., Journal of agricultural and food chemistry, 48(5), 2000, 1838-1842] |
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| [[http://www.scielo.br/scielo.php?pid=S0101-20612012000100012&script=sci_arttext&tlng=es]] | [[http://www.scielo.br/scielo.php?pid=S0101-20612012000100012&script=sci_arttext&tlng=es]] |
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| {{http://plantgenera.org/ILLUSTRATIONS_HD/152346.jpg?600}} \\ | {{prunus_domestica.jpg?600}} \\ |
| //Prunus domestica L., Vietz, F.B., Icones plantarum medico-oeconomico-technologicarum, vol. 2: t. 157 (1804) [F.B. Vietz] [[http://plantgenera.org/illustration.php?id_illustration=152346]]// | Vietz, F.B., Icones plantarum medico-oeconomico-technologicarum, vol.2 t.157 (1804)\\ |
| | [[http://plantgenera.org/illustration.php?id_illustration=152346]] |
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| | {{http://www.botanische-spaziergaenge.at/Bilder/Konica_3/PICT1951.JPG}} \\ |
| | Prunus domestica \\ © Rolf Marschner (2006), |
| | [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1288| www.botanische-spaziergaenge.at]] |
