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--- prunus_spinosa_l [2015/04/12 15:34]
andreas
+++ prunus_spinosa_l [2016/04/04 17:28]
andreas
@@ Zeile 5: / Zeile 5: @@
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]]
-The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of bitter and astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\
+The ripe fruits are usually harvested after the first frost on the bush. By natural or artificial freezing, a big part of the astringent tannins of the fruit is enzymatically degraded. In this case, the tannin content of the juice decreases from about 1% to less than 0.5%. Complete degradation of tannins is not intended because of their significant contribute to flavor. \\
 [[http://de.wikipedia.org/wiki/Schlehdorn]]
-Benzaldehyde, benzyl alcohol, 1-hexanol and (E)-2-hexenal were selected by AEDA as principal aroma-active components of P.spinosa. \\
+Benzaldehyde, benzyl alcohol, 1-hexanol and (E)-2-hexenal were selected by AEDA as principal aroma-active components of P.spinosa fruits. \\
 [Dolezal, M., Velíšek, J., Famfulíková, P., Pfannhauser, W., Fenwick, G. R., & Khokhar, S. (2001). Chemical composition of less-known wild fruits. In Biologically-active phytochemicals in food: analysis, metabolism, bioavailability and function. Proceedings of the EUROFOODCHEM XI Meeting, Norwich, UK, 26-28 September 2001. (pp. 241-244). Royal Society of Chemistry.]

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