Benutzer-Werkzeuge

Webseiten-Werkzeuge


prunus_spinosa_l

Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

Link zu dieser Vergleichsansicht

Beide Seiten der vorigen Revision Vorhergehende Überarbeitung
Nächste Überarbeitung
Vorhergehende Überarbeitung
Nächste Überarbeitung Beide Seiten der Revision
prunus_spinosa_l [2022/06/04 16:47]
andreas
prunus_spinosa_l [2022/06/04 16:58]
andreas
Zeile 5: Zeile 5:
 [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]] [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200011162]]
  
-**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 spinosa flower contained 2-aminobenzaldehyde (0.4%; orange-flower like) and 2-aminoacetophenone (0.1%; grape, sweet green; high impact - odor threshold in the picogram range). [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34]
  
-"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 spinosa flower contained 2-aminobenzaldehyde (0.4%; orange-flower like) and 2-aminoacetophenone (0.1%; grape, sweet green; high impact - odor threshold in the picogram range). \\ +----
-[R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 21, 34] +
- +
-**fruit**+
  
 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. \\ 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. \\
Zeile 32: Zeile 29:
 Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.394 (1885) \\ Thomé, O.W., Flora von Deutschland Österreich und der Schweiz, Tafeln, vol.3, t.394 (1885) \\
 [[http://plantgenera.org/species.php?id_species=1266519]] [[http://plantgenera.org/species.php?id_species=1266519]]
 +
 +{{http://www.botanische-spaziergaenge.at/Bilder/Konica_4/PICT3436.JPG}} \\
 +Prunus spinosa © Rolf Marschner (2007) [[http://botanische-spaziergaenge.at/viewtopic.php?f=411&t=1286| www.botanische-spaziergaenge.at]]
prunus_spinosa_l.txt · Zuletzt geändert: 2024/03/22 11:40 von andreas