Beide Seiten der vorigen Revision
Vorhergehende Überarbeitung
Nächste Überarbeitung
|
Vorhergehende Überarbeitung
Letzte Überarbeitung
Beide Seiten der Revision
|
prunus_spinosa_l [2022/06/04 16:52] andreas |
prunus_spinosa_l [2024/03/22 11:04] andreas |
[[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** | | {{:2-aminobenzaldehyde.jpg| 2-aminobenzaldehyde}} \\ 2-aminobenzaldehyde |{{2aminoacetophenone.png| 2-aminoacetophenone}} \\ 2-aminoacetophenone | |
| |
"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. \\ |
[[http://www.chiriotti.it/pdf/ijfs/IJFS213.pdf#page=86]] | [[http://www.chiriotti.it/pdf/ijfs/IJFS213.pdf#page=86]] |
| |
"P.spinosa fruits are sometimes eaten raw, and commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\ | "P.spinosa fruits are... commonly prepared in jams or macerated with sugar, honey and brandy to obtain a digestive and laxative liqueur... P.spinosa fruits presented the highest concentration in phenolic acids (29.78 mg/100 g dw), being 3-O-caffeoylquinic acid the most abundant one, and flavone/ols (57.48 mg/100 g), among which quercetin-3-O-rutinoside (15.63 mg/100g) was the major compound." \\ |
[Guimarães, R., Barros, L., Dueñas, M., Carvalho, A. M., Queiroz, M. J. R., Santos-Buelga, C., & Ferreira, I. C. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits.] | [Guimarães, R., Barros, L., Dueñas, M., Carvalho, A. M., Queiroz, M. J. R., Santos-Buelga, C., & Ferreira, I. C. (2013). Phenolic profile of Arbutus unedo L. and Prunus spinosa L. wild fruits.] |
| |