Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- acca_sellowiana_o._berg_burret [2021/02/16 11:58] – andreas
+++ acca_sellowiana_o._berg_burret [2021/02/16 13:06] (aktuell) – andreas
@@ Zeile 23: / Zeile 23: @@
 [Volatile flavour constituents of feijoa (Feijoa sellowiana) - analysis of fruit flesh., Shaw, G. J., Allen, J. M., Yates, M. K., Franich, R. A.,Journal of the Science of Food and Agriculture, Vol.50(3), 1990, 357-361]
+Of a total of 164 free volatiles from A.sellowiana fruits (three cultivars: Triumph, Unique, Anatoki), 26 aroma active compounds were identified by HS-SPME-GCO-MS. At unripe stages, terpenes (myrcene, ocimene, linalool, α-terpineol e.g.) together with ketones (3-octanone, 2-nonanone) dominated. Esters (ethyl acetate, ethyl butanoate, ethyl butanoate, ethyl hexanoate, cis-3-hexenyl acetate e.g.) dominated free aromas of ripe fruits and gave more ‘fruity, sweet, floral’ aroma. \\
+"During ripening, the overall aroma of feijoas moved from ‘green and herbal’ to ‘sweet and fruity’ aromas. The Triumph cultivar was less aromatic, and the Unique and Anatoki cultivars had similar aroma profiles throughout all feijoa ripening stages." \\
+[Ding, Yizhen. The volatile composition and aroma profile of ‘Unique’,‘Triumph’and ‘Anatoki’ feijoa fruits (Acca sellowiana) during ripening. Diss. ResearchSpace@ Auckland, 2020] [[https://researchspace.auckland.ac.nz/bitstream/handle/2292/52753/whole.pdf]]
 {{acca_sellowiana.jpg?600}} \\